Fast cooking and flavorful Instant Pot Vegan Black eyed peas recipe for a quick way to get a meatless southern staple on the weeknight dinner menu.
This version is actually vegan. The natural flavor of the black eyed peas is enhanced by a smoky vegetable broth I made beforehand.
This recipe is the one I served for traditional New Year’s Day meal. I know you’re probably thinking this recipe is a little late, but it also doubles as a go-to meatless Monday menu item. Instead of the usual smoked pork pairing, I went heavy on the smoked paprika and dried chipotle chili pepper to replicate that delicious smokiness.
Instant Pot Vegan Black Eyed Peas Flavor Profile
From a flavor perspective, it can be hard replacing the deep flavor provided by smoked meat. It’s doable but requires a few more ingredients. The smoked paprika and dried chipotle add depth, earthiness, and smokiness. The thyme adds fresh herbal elements, while the tomatoes add both brightness and acidity which helps balance things out.
How to make vegetable stock
Homemade vegetable stock is one of the best ways to add deep, complex flavors to a dish. It’s also rather easy. Choose your veggies, chop them, add water, cover and simmer. Bam! My vegetables of choice include staples like carrots, celery, onions, herbs, and bay leaves plus non-traditional including ears of corn and dried chipotle chilis.
Instant Pot Vegan Black Eyed Peas Cooking Tips
If going meatless, it’s important to add flavor/season at every step.
- Make your own homemade enriched stock instead of relying on store-bought. My recipe is more flavorful and less salty.
- Saute the aromatics aka onions, garlic, and peppers first
- After adding the black eyed peas add the enriched homemade stock plus additional seasonings
- Season and serve: Discard the bay leaves and thyme, then stir the pot. Taste and add more pepper and salt as needed.
Making This Instant Pot Black eyed Peas Recipe
If you make these quick vegan black eyed peas, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Black Eyed Peas Ingredients
- 1 Tbsp Olive Oil
- 1 small Onion chopped
- 1 Bell Pepper seeded and diced
- 4 cloves Garlic chopped
- 2 sprigs Fresh Thyme
- 1 Tbsp Smoked Paprika
- 1/2 tbsp Black Pepper
- 1 /2 tbsp kosher Salt
- 1 tsp Cumin
- 14.5 oz can fire roasted diced tomatoes
- 3 1/2Â cupsÂ homemade vegetable broth
- 2Â small Bay Leaves
- 1 1/4Â cupsÂ Black-Eyed Peas dry
- 8 cups Water
- 3-4 Dried Chipotle chilis
- 3 Celery stalks roughly chopped
- 1 large Onion roughly chopped
- 1 ear of corn halved
- 2 carrots roughly chopped
- 1 Bay Leaf
- 1Â small handful fresh thyme
- 1 tsp black peppercorns
- 1/2 tbsp kosher salt
Black Eyed Peas Instructions
- Turn the pressure cooker on to the Saute function. When the display reads Hot, add the oil.
- Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion starts to turn translucent.
- Add the thyme, smoked paprika, pepper, cumin, and salt. Stir.
- Cook for about 30 seconds, stirring frequently.
- Add the broth, bay leaves, and tomatoes.
- Stir in the black-eyed peas. Add the lid twisting to lock it, and turn the valve to sealing. Cook at high pressure 17 minutes.
- Turn the valve to venting. and then let the pressure release naturally undisturbed for 20 minutes. Unlock lid, and remove thyme and bay leaves with tongs. Stir the pot. Test for taste, adding salt and pepper as needed.
Vegetable Stock Instructions
- Place all ingredients in a large pot and bring to boil, then reduce to simmer. Cover and simmer for an hour. Remove the dried chilis after about 20 minutes as you don't want them to break down and release the spicy heat from the seeds into the broth.
- Remove from heat, Strain and store until ready to use.