This dump-and-go Instant Pot black-eyed peas recipe requires very little work on your part.
Caitlin Bensel
Black-eyed peas are an absoluteSouthern staple.
This year, we’re makingInstant Potblack-eyed peas.
Credit:Caitlin Bensel
Once you try this method, you’ll never go back to the stovetop.
One Test Kitchen Professional even said these were “perfect peas.”
Even better, this dump-and-go recipe requires very little work on your part.
They’re also versatile.
We’d recommend making a batch of warm cornbread to dunk in the broth.
Learn how to make Instant Pot black-eyed peas.
Then, put some on to simmer so you’ll have the perfect dinner tonight.
To make these black-eyed peas ahead, cook as directed, then let stand to cool to room temperature.
Thaw overnight in the refrigerator if frozen.
Reheat in the microwave, on the stovetop, or back in the Instant Pot until heated through.
Add a splash of water or broth if needed to adjust the consistency.
1lb.dried black-eyed peas, rinsed
4cupslower-sodium chicken broth
3cupswater
1medium-size (about 12 oz.)
yellow onion, finely chopped (about 1 1/2 cups)
2medium (5 1/2 oz.
(Times, instructions, and configs may vary according to cooker brand or model.)
Cook black-eyed peas:
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 15 minutes.
(It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Release pressure:
Let the pressure release naturally for 20 minutes.
(This will take 3 to 5 minutes.)
Garnish, and serve:
Remove lid from cooker.
Remove and discard bay leaf.
Frequently Asked Questions
There’s no need to soak black-eyed peas before cooking in an Instant Pot.
Pressure cooking breaks down the beans' fibers for flavorful, tender beans with a reduced cooking time.
Freeze cooked black-eyed peas in a freezer-safe zip-top bag or airtight container for up to 3 months.
If your beans still have a chalky, hard texture, they need more time.
