These Instant Pot black-eyed peas make cooking our traditional New Year’s dinner so easy. In fact, we’re now eating them more often because it doesn’t involve such a long ordeal.
It also beats eating canned peas, although they’re not bad. Cooking them from their dried state is so much better because you have control over the seasonings that they absorb.
One of the problems with how I used to cook dry peas was that I had to remember to soak them the night before. Unfortunately, most of the time that didn’t happen.
However, I don’t have to worry about that anymore, now that the Instant Pot makes it so much easier and faster. In fact, it’s the only way I cook dry beans and peas now.
Of course, you’ll need a bag of dried black-eye peas. You’ll also need onions, celery, chicken broth, water, olive oil, thyme, salt, and pork.
You can use fresh thyme, but since I didn’t have any, I used crushed thyme in a jar.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make Instant Pot Black-Eyed Peas
Put the olive oil in the Instant Pot. Then add the chopped onions and celery. Next, sauté them until the onions are translucent.
Turn off the pot while you prepare the peas.
In a colander, rinse the peas. Sort through them to make sure all you have are peas.
Pour the water, broth, and peas into the pot.
Add the seasonings and ham.
Finally, give it a quick stir. Put the lid on the pot and set it to sealing. Use the manual setting and set it for 30 minutes.
After the time is up, allow the Instant Pot to release on its own for about 10 minutes.
Then carefully push the little lever to release. Step back until all the steam has released.
I highly recommend not releasing the steam directly beneath a cabinet. Or your cabinet might warp over time.
Remove the lid and admire the beautiful black-eyed peas.
Other Sides for Instant Pot Black-Eyed Peas
These black-eye peas are the perfect side for these delicious creamy ranch slow cooker pork chops. Or you may want to simply fry pork chops with a light dusting of salt and pepper.
If you prefer another type of meat, try this breaded chicken from my friend Julie at Back to My Southern Roots.
Another delicious dish to serve with these peas is this yummy tomato cucumber salad.
For dessert, I enjoy either this light 3-ingredient chocolate cake.
Or if I want a more substantial dessert, I like this hearty 2-ingredient apple cake.
You can add frosting to either of the cakes or leave them bare. Both of the cakes are good and super easy to make.
- One 16-oz. bag of dry black-eyed peas
- 1/2 cup of chopped onions
- 1/2 cup of chopped celery
- 2 cups of chicken broth
- 2 cups of water
- 1 tablespoon of olive oil
- 1/2 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 cup of pork (ham hock, bacon, or diced ham)
- Use the sauté setting on your Instant Pot to cook the onions and celery. After the onions are translucent, turn it off.
- Rinse the black-eyed peas and pour them into the Instant pot.
- Add the chicken broth, water, thyme, salt, and pork.
- Put the lid on and set the Instant Pot to seal.
- Set it on high pressure for 30 minutes. Relax while the Instant Pot does the work for you.
- After the Instant Pot finishes cooking the peas, allow the pressure to release naturally for 10 minutes. Then carefully finish with a manual release.
- Now your black-eyed peas are ready for the plate! Enjoy!
You can adjust the amount of salt and pork you add.
If you like spicy peas, chop up a jalapeno pepper and add it before cooking.
Cook extra peas and freeze what you can’t use in an airtight container for up to a couple of months.
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Amount Per Serving Calories 167Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 349mgCarbohydrates 24gFiber 4gSugar 3gProtein 12g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.