Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 7 minutes
Instant Pot Black Eyed Peas are a great addition as a side to any meal, they are perfect on top of salads for added nutrition and are easy to make in your Instant Pot Pressure Cooker for weekly meal planning.
Hi Everyone, whenever I have dried Black Eyed Peas in our pantry, I put them in the rotation for meal planning to have throughout the week to top my salads and dinner bowls.
It makes putting together a meal so easy when you have the prepared ingredients in the refrigerator.
I love just having these black-eyed peas drizzled with olive oil and with salt and pepper.
They would be great sprinkled with fresh, chopped garden herbs as well.
I also love them over salad.
At the time of my writing this post, it's late May 2020 during the pandemic here in New Jersey.
At the beginning of the lockdown in our state, I had a bunch of dried legumes and bags of these dried black-eyed peas.
This recipe is meant to be very flexible, you could add cooked, chopped bacon for a more savory flavor or make it plainer by not adding any chicken or vegetable base/stock, say if you are making them be a part of another recipe.
No, you do not, it's not required for this recipe and in general, dried black-eyed peas don't need to be soaked as long as other types of dried legumes BUT I do soak them because it makes them extra soft, creamy almost, which I like (plus, I think it's better for digestion).
I will soak them overnight in a bowl, covered with a plate in the refrigerator.
I put them in the water at night and then the next day I make them.
I give the cooking times for dry vs. soaked black-eyed peas in the recipe card at the end of the post.
I add 4 cups of water for 1 pound of pre-soaked black-eyed peas.
I always use Better than Bouillon Chicken or Vegetable stock base.
If you want to use stock, just do 2 cups water and 2 cups stock of your choice.
If you are just rinsing the black-eyed peas and not soaking them, add 6 cups water (or 3 cups water and 3 cups chicken/vegetable stock).
If you just want them to taste very plain, perhaps to be apart of another recipe, you can just do water only.
Pre-soaking the black-eyed peas cut the cooking time in the Instant Pot/Pressure Cooker.
If the peas are soaked, they only need to be cooked for 4-5 minutes under high pressure (not including the time it takes to bring it up to pressure and the time it takes to release).
It takes about 8 servings and about 6 cups.
If you try this Instant Pot Black Eyed Peas recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Instant Pot Black Eyed Peas are a great addition as a side to any meal, they are perfect on top of salads for added nutrition and are easy to make in your Instant Pot Pressure Cooker for weekly meal planning.
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Please note that the Calculated Nutrition is an estimate at best.
Cindy Winter says
The black eyed peas came out perfectly! Great recipe, 5 stars. I love the addition of the better than broth!
Sara Maniez says
Thank you for letting us know! I'm so glad you like the recipe!