Instant Pot Black-eyed Peas Recipe

Instant Pot Black-Eyed Peas is a hearty Southern black-eyed peas recipe that offers bold Cajun flavor, hands-off pressure cooking, and no soaking required for an easy comfort food meal. Dried black-eyed peas cook with smoky bacon, andouille sausage, onions, and spices in the Instant Pot until the beans become tender and the broth turns savory and rich.

If you like this Cajun recipe, you may also love our Southern Smothered Potatoes, Cajun Dirty Rice, or these Slow Cooker Collard Greens with Smoked Turkey.

Why We Love This Recipe

• Easy and No-Soak: With just 10 minutes of prep and 50 minutes of cooking time, you can have a hearty meal ready in under an hour.
• Flavorful Ingredients: The combination of andouille sausage, bacon, and Cajun seasoning creates a rich, satisfying flavor profile.
• Versatile Dish: This recipe can be enjoyed on its own or served as a side dish, making it perfect for any occasion.

Key Ingredients

• Black-eyed peas: Dried legumes that are creamy and nutritious.
• Andouille sausage: A spicy, smoked sausage that adds depth to the dish.
• Bacon: Provides a crispy texture and rich flavor.
• Onion: Adds sweetness and depth to the sautéed base.
• Green bell pepper: Contributes a fresh, crisp element.
• Garlic: Enhances the overall flavor with its aromatic qualities.
• Chicken broth: Serves as the cooking liquid, infusing the peas with flavor.
• Cajun seasoning: A blend of spices that adds a kick.
• Smoked paprika: Provides a smoky flavor that complements the sausage.
• Salt and pepper: Essential seasonings to enhance taste.
• Olive oil: Optional, for sautéing vegetables.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Bacon: Use turkey bacon or chicken sausage for a lighter version.
• Broth: Swap out chicken broth for vegetable broth for a vegetarian option.
• Sausage: Replace andouille sausage with kielbasa or any smoked sausage you prefer.

How To Make this Instant Pot Black-Eyed Peas Recipe

STEP ONE: Sauté the Bacon and Sausage

Set the Instant Pot to sauté mode. Cook the bacon until crispy, then remove and set it aside, leaving the fat in the pot. Add the andouille sausage and sauté until browned on all sides. Remove and set aside with the bacon.

STEP TWO: Sauté the Vegetables and Combine Ingredients

Add the onion and green bell pepper to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Add the black-eyed peas, chicken broth, Cajun seasoning, smoked paprika, salt, and pepper. Stir to combine, then return the bacon and sausage.

STEP THREE: Pressure Cook and Blend

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 30 minutes. Allow for a natural release for 10 minutes, then quick release any remaining pressure.

Use an immersion blender to blend a portion of the beans for a creamier texture, if desired.

STEP FOUR: Add Collard Greens and Finish

Stir in the collard greens and set the Instant Pot to sauté mode. Cook for 5-10 minutes until the greens are tender.

Taste the dish and adjust the seasonings as needed. Serve hot and enjoy with cornbread or over rice.

Storage

Store leftover Instant Pot black-eyed peas in an airtight container in the fridge for 3-4 days or freeze in portions for up to 3 months. Reheat in the microwave in 30-second intervals, stirring and adding water or broth as needed.

Instant Pot Black-Eyed Peas Recipe FAQs

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📖 Recipe

Instant Pot Black-eyed Peas Recipe

Jami Powell

Instant Pot Black-Eyed Peas is a hearty Southern black-eyed peas recipe that offers bold Cajun flavor, hands-off pressure cooking, and no soaking required for an easy comfort food meal. Dried black-eyed peas cook with smoky bacon, andouille sausage, onions, and spices in the Instant Pot until the beans become tender and the broth turns savory and rich.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

1x2x3x

Course Side Dish

Cuisine Cajun, Southern

Servings 6

Calories 491 kcal

Equipment

• ▢
  Instant Pot
• ▢
  Cutting board
• ▢
  Chef's Knife
• ▢
  Measuring cups and spoons
• ▢
  Immersion blender (optional)

Ingredients

  

1x2x3x

• ▢ 1 pound black-eyed peas rinsed and sorted, discarding debris or damaged beans
• ▢ 13 ounces andouille sausage sliced
• ▢ ½ pound diced bacon
• ▢ 1 medium onion diced
• ▢ 1 green bell pepper diced
• ▢ 3 to 4 cloves garlic minced
• ▢ 4 cups chicken broth
• ▢ ½ to 1 cup water
• ▢ 1 ½ teaspoons Cajun seasoning
• ▢ 1 teaspoon smoked paprika
• ▢ 1 tablespoon olive oil optional
• ▢ salt and pepper to taste
• ▢ 2 cups chopped collard greens optional, for color

Instructions

 

• Set the Instant Pot to sauté mode. Let it heat up. Sauté the diced bacon until crispy, then remove leaving the fat.
• Sauté the sliced andouille sausage in the rendered fat until browned, then remove and set aside with the bacon.
• Add olive oil (if using) and sauté the diced onion and green bell pepper for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
• Add the black-eyed peas, chicken broth, Cajun seasoning, smoked paprika, salt, and pepper. Stir well to combine. Return the bacon and sausage to the pot. Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes.
• Once cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure. Use an immersion blender to blend a portion of the beans until the desired consistency is reached (usually ¼ to ⅓ of the beans). Add water and stir well to combine the pureed beans with the rest of the dish.
• Stir in the collard greens while the contents are still hot. Set the Instant Pot to sauté mode and cook for 3-5 minutes, stirring occasionally, until the greens are tender and wilted. Adjust seasoning, then serve hot with cornbread or over rice.

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Notes

Cooking Notes:

Browning the bacon and sausage before pressure cooking adds a deep savory base. Blending a small portion of the beans creates a naturally thick broth.

Tips for Best Results

• Brown the bacon and sausage well before pressure cooking to build flavor.
• Blend about one-third of the beans to create a creamy texture without adding flour.
• Add the collard greens after cooking so they stay bright and tender.
• Use a natural pressure release for softer beans and better texture.

How to Know It’s Ready:

The beans should be tender and creamy when pressed with a fork, and the broth should look slightly thickened.

Nutrition

Calories: 491kcalCarbohydrates: 21gProtein: 24gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 81mgSodium: 1338mgPotassium: 610mgFiber: 6gSugar: 5gVitamin A: 538IUVitamin C: 18mgCalcium: 43mgIron: 3mg

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