Description
This hearty Instant Pot Black Eyed Peas recipe combines smoky bacon, tender black eyed peas, and savory ham cooked to perfection in a flavorful broth. Prepared quickly with the convenience of an Instant Pot, it’s a delicious and comforting meal served over rice or your favorite grain, perfect for a cozy family dinner.
Ingredients
Scale
Protein and Vegetables
- 1 tbsp olive oil
- 5 slices bacon, chopped into small pieces
- ½ onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup diced ham
Legumes and Broth
- 2 cups dried black eyed peas (no need to soak, sifted to remove debris)
- 4 cups low-sodium chicken broth (store-bought or homemade)
- 2 bay leaves
Seasonings
- 1¼ tsp kosher salt (divided)
- ¼ tsp ground black pepper
- ½ tsp ground paprika
Serving
- 2 cups cooked white rice or your favorite grain
Instructions
- Heat the oil: Turn on the Instant Pot to the Sauté setting and add 1 tablespoon of olive oil. Allow it to warm up before adding any ingredients.
- Cook bacon: Add the chopped bacon to the hot oil. Cook until the bacon pieces become crispy, which will add a smoky flavor to the dish.
- Sauté aromatics: Add the chopped onion, bell pepper, ¼ teaspoon kosher salt, ground black pepper, and paprika. Cook for a few minutes until the vegetables soften and become fragrant.
- Add garlic and ham: Stir in the minced garlic and diced ham. Continue cooking for an additional 2-3 minutes to combine flavors.
- Incorporate peas: Stir in the dried black eyed peas, mixing well with the sautéed ingredients.
- Add broth and seasonings: Pour in the chicken broth and add the bay leaves along with the remaining 1 teaspoon of kosher salt. Stir to combine.
- Prepare for pressure cooking: Close and secure the Instant Pot lid, ensuring the vent is sealed. Press Cancel to stop sautéing.
- Pressure cook: Select the Pressure Cook or Manual button and set the timer for 20 minutes on high pressure.
- Natural release: When cooking completes, allow the pressure to release naturally for 10 minutes. Afterward, carefully release any remaining pressure using the valve.
- Finish and stir: Open the lid and remove the bay leaves. Stir the peas gently to mix the flavors. Avoid keeping the peas on the ‘warm’ setting for too long to prevent them from becoming mushy.
- Serve: Plate the black eyed peas as is or ladle them over cooked white rice or your favorite grain for a complete meal.
Notes
- Do not soak the black eyed peas before cooking; simply sift to remove any debris.
- For a vegetarian version, omit bacon and ham and use vegetable broth instead of chicken broth.
- If you prefer more spice, add a pinch of cayenne pepper or hot sauce to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently on the stovetop or microwave, adding a splash of broth or water if needed.
