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meatless instant pot black eyed peas recipe in a white bowl

Instant Pot Black Eyed Peas Recipe

Fast cooking and flavorful Instant Pot Black eyed peas recipe for a quick way to get a southern staple on the weeknight dinner menu.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: southern
Servings: 4 People
Calories: 238kcal
Author: Marwin Brown


Black Eyed Peas Ingredients

  • Tbsp Olive Oil
  • 1 small Onion chopped
  • Bell Pepper seeded and diced
  • cloves Garlic chopped
  • sprigs Fresh Thyme
  • 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 1/2  cups  homemade vegetable broth
  • 2  small Bay Leaves
  • 1 1/4  cups  Black-Eyed Peas  dry

Vegetable Stock

  • 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
  • 1  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.


Be sure to remove the chipotles from the broth after about 15-20 minutes. Otherwise you'll have some fiery broth after it breaks down and release seeds into the broth.


Calories: 238kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 832mg | Fiber: 12g | Sugar: 13g | Vitamin A: 8045IU | Vitamin C: 56.3mg | Calcium: 113mg | Iron: 4.8mg
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