No Soak Instant Pot Black Eyed Peas cook up quickly with the help of your pressure cooker. It’s southern tradition to serve this side dish on New Year’s for good luck!
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I’ve really embraced the Instant Pot for making beans at home with no soaking. I’ve made Instant Pot Chickpeas and Instant Pot Refried Beans with great success, so I couldn’t wait to try my hand at Black Eyed Peas in the Instant Pot.
Cooking dry beans at home is a great way to save money. I also find that they have much more flavor, since you can flavor them right from the beginning.
Plus, it’s so easy! In less than an hour, you’ll have tender, flavorful beans.
It’s a long standing tradition in the south that eating black eyed peas on new years day brings good luck and a prosperous new year. I don’t know if that’s true, but I do know that I like to flavor my black eyed peas in the style of the south – with bacon, smoked sausage and cajun seasoning.
You’ll want to eat this lucky new year food all year long!
Typically, black eyed peas are served alongside collard greens. But I took a shortcut and cooked them all together in one dish. I love the texture and flavor that the collard greens provide to the dish, and they become so perfectly seasoned when they cook up with the bacon and smoked sausage.
Ingredients needed
You can make this delicious recipe with just a handful of simple ingredients:
- Dried black eyed peas
- Bacon
- Smoked sausage
- Diced onion
- Celery
- Garlic
- Jalapeno
- Thyme
- Bay leaf
- Chicken stock or vegetable broth
- Collard greens, kale or mustard greens
- Cajun seasoning
- Salt and black pepper
- Rice (to serve)
How to cook black eyed peas in the instant pot
- Sauté bacon and smoked sausage using the SAUTE feature.
- Add in onion, jalapeno, garlic, and celery.
- Add broth, peas and collard greens and set pot to seal.
- Pressure cook on HIGH for 30 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Season & enjoy!
How long to cook dried black eyed peas
- Black eyed peas take about 30 minutes to cook in the pressure cooker. If you would like your beans a bit more firm, try adjusting your cooking time for only 25 minutes.
How to season them
- When the black eyed peas are done cooking, I like to season them with cajun seasoning and additional salt. Because different brands of chicken broth, and different brands of creole seasoning can vary quite a bit in saltiness, I like to start with a small amount of seasoning and adjust from there.
- Other seasoning options include smoked paprika, cumin, and/or cayenne pepper.
- You could also skip the bacon and smoked sausage in this recipe and throw in a couple ham hocks with your black eyed peas instead.
How to serve them
How to make ahead & store
Store black eye peas in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
More easy instant pot bean & legume recipes
Did you try these Instant Pot Black Eyed Peas?
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Set Instant Pot to SAUTE. Once hot, add bacon and cook until brown and crispy, about 4-5 minutes. Add sausage and cook for 2-3 minutes.
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Add onion, celery, garlic, jalapeno, thyme, bay leaf and saute 1-2 minutes longer.
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Add broth and scrape any browned bits from the bottom of the pot. Stir in black eyed peas and collard greens.
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Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure button and set the timer for 30 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
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Once the 30 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
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Remove the bay leaf. Taste and season with cajun seasoning and salt and pepper, if needed. Serve with rice.
Store black eye peas in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Calories: 455kcal | Carbohydrates: 51g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 1294mg | Potassium: 1192mg | Fiber: 9g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 23mg | Calcium: 122mg | Iron: 8mg
This post was originally published in 2021. It was updated in 2022 to add new information. The recipe remains the same. Enjoy!
