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.
Servings: 6
Calories: 491kcal
Equipment
- Cutting board
- Chef’s Knife
- Measuring cups and spoons
- Immersion blender (optional)
Ingredients
- 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.
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.
Nutrition
Calories: 491kcal | Carbohydrates: 21g | Protein: 24g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1338mg | Potassium: 610mg | Fiber: 6g | Sugar: 5g | Vitamin A: 538IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 3mg
