We all have days when we don’t want to leave the comfort of our beds or couch to make a fancy dinner. If you’re also having such a day, I have the perfect recipe for you: The instant pot black eyed peas recipe!
So, whether you’re lacking the motivation to cook, you’ve had a tiresome day at work, or you simply feel like having something that can be whipped up in less than 40 minutes, this instant pot black-eyed peas recipe is a lifesaver!
Why We Love Instant Pot Black Eyed Peas?
Peas are one of the most healthy and versatile food items out there! They can be incorporated into soups, salads, stews, broths, taco fillings, and a variety of other recipes to add taste and nutrition to them.
So, if you have a pack of black-eyed peas in your kitchen, you can make this flavorful instant pot black-eyed peas recipe with chicken broth and turkey for a warm, fulfilling, and comforting meal. Personally, it reminds me of home down in Georgia. Food for the soul!
The best part is that you don’t have to put in extra effort to make this recipe. It requires basic ingredients that are most likely available at home. You simply have to put everything in the instant pot and wait for it to cook. That’s all!
A steaming bowl of yummy and nutritious peas will be ready before you know it!
Ingredients Needed For Making my Instant Pot Black Eyed Peas
- 1 tsp olive oil: You can also use avocado oil or any other oil to sauté the onions and garlic.
- 1 cup sweet onion: A mandatory flavor heightening agent.
- 3 garlic cloves: To add a base flavor to the recipe.
- 6 cups chicken broth: The salty broth gives the black-eyed peas a savory taste.
- 1 pound bag of dried black-eyed peas: Rinse them before cooking to remove any clumps of dirt or stones.
- 1 smoked turkey leg or wings (About 1 pound to 1 1/2 pounds, fully cooked): You can find smoked turkey in the meat section of a grocery store. But if you don’t get it, you can use smoked ham hocks instead.
- 1 teaspoon Creole Seasoning or Slap Ya’ Mama: To give your meal that extra kick!
- 1 bay leaf: Bay leaves have an intense flavor, similar to oregano and thyme that helps bring out the other spices and flavors in a recipe.
Frequently Asked Questions
Here are some frequently asked queries that I have answered to help you with the recipe:
Q. Can I soak the black-eyed peas before cooking?
In this recipe, we’re using an instant pot; therefore, it does not require soaking the black-eyed peas. However, if you do so, it will reduce the cooking time.
Q. How long does it take to cook the black eyed peas in an instant pot?
If you cook the black-eyed peas on high pressure in an instant pot, they’ll be done in around 30 minutes.
Q. Why are my Instant Pot black eyed peas mushy?
Black eyed peas tend to get mushy if you overcook them. Therefore, as I mentioned earlier, cook them on high pressure for 30 minutes to keep them tender. Now, if you happen to like them on the mushier side of life, that’s okay! You can add an additional 10-15 minutes. No problem!
Q. How to cook the peas if I’m not using an Instant Pot?
If you’re making black-eyed peas the traditional way, first soak them overnight. Next, add all of the ingredients to a large pot, cover, and simmer on low for 3-4 hours until soft.
Q. What can I serve Instant Pot black eyed peas with?
You can serve them with steamed rice, or some greens like cabbage, etc. However, if you ask me, they go very well with cornbread! I say, break out the hot sauce (I prefer Cholula) and grab a hunk of cornbread.
Tips and Tricks
Here are some tips and tricks to help you make the best instant pot peas:
1. If you’re using water instead of chicken broth, add some salt to it to add flavor to the beans.
2. I would suggest not soaking the beans to save time, and let the instant pot do everything.
3. Always rinse the black-eyed peas before cooking to remove any dirt or stones.
4. If your black-eyed peas are a bit old, you might have to cook them for a little more than 30 minutes before they are ready.
5. Store the black-eyed peas in an airtight container in the fridge for up to 5 days. You can also freeze them in a ziplock bag for up to 6 months.
More Instant Pot Recipes To Try
- Instant Pot Southwest Chicken Soup
- Instant Pot Monkey Bread
- Instant Pot Cube Steak
- Instant Pot Pomegranate Jam
- Instant Pot Chicken Tikka Masala
- 1 tspn olive oil
- 1 cup chopped sweet onion
- 3 garlic cloves
- 6 cups chicken broth
- 1 pound bag dried black eyed peas (rinsed)
- 1 smoked turkey leg or wings (About 1 pound to 1 1/2 pounds, fully cooked)
- 1 teaspoon Creole Seasoning or Slap Ya’ Mama
- 1 bay leaf
- Place the Instant Pot on the sauté function and add the olive oil.
- When hot add the onions and garlic. Sauté until translucent and fragrant.
- Add in the chicken broth, black eyed peas, smoked turkey leg, Creole seasoning, and bay leaf. Stir.
- Place the lid on the Instant Pot and seal. Cook for 30 minutes Manual > High Pressure.
- When the pot indicates it has finished, allow steam to release naturally for 10 minutes.
- Open lid, and remove the bay leaf and smoked turkey leg. Use 2 forks and shred the turkey and return it to the pot. Add salt and pepper to taste if needed.
•I find smoked turkey in the meat section of the grocery store.
•I eat with a big ol’ piece of cornbread!
•You can use smoked ham hocks if you can’t find the smoked turkey.
•To make these without an Instant Pot, soak the beans overnight. Add all of the ingredients to a large pot or Dutch oven. Cover and simmer on low for 3-4 hours until soft.