Easy Instant Pot Black Eyed Peas (No Soaking!)
Whether you want to eat black eyed peas all year long or to ring in the New Year, this easy, no-soak Instant Pot Black Eyed Peas recipe will be your new favorite!
Servings: 8 servings
Calories: 286kcal
Equipment
- 1 instant pot
Ingredients
- 2 cups dry black eyed peas
- 4 cups chicken stock
- 1 leftover ham hock or ham shank
- 1 yellow onion diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves of garlic
- 2 cups diced ham optional
Instructions
- Using the sauté function, heat the olive oil and saute the diced onion and minced garlic in the bottom of the pot.
- Add in the dry beans, chicken stock, and ham hock.
- Top the instant pot with the lid and set the valve to seal. Pressure cook on high for 8 minutes.
- Let the remaining pressure naturally release and carefully remove the lid.
- Remove the ham hock and strain the extra liquid.
- Stir in the diced ham and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 3 months. Defrost from frozen in the fridge overnight, then reheat on the stovetop or in the microwave.
- No need to pre-soak! Just toss the dry beans directly into your Instant Pot, and it’ll soften them for you, shaving hours off the prep time you’d spend with the stovetop method.
- For chewier black eyed peas with more bite, quick-release after 20 minutes instead of natural release.
- Let rest for 10-15 minutes after cooking. This gives the black-eyed peas a chance to absorb more flavor and the broth a chance to thicken slightly.
- For a thicker, creamier consistency, mash some of the softened black eyed peas against the side of the Instant Pot.
Nutrition
Calories: 286kcal | Carbohydrates: 30g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 894mg | Potassium: 674mg | Fiber: 4g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 4mg