Instant Pot Black Eyed Peas
This recipe is a quick way to make your black eyed peas in an instant pot. Flavored with southern vegetables and bacon, these beans are spectacular.
Equipment
- Instant Pot
- Cutting Board
- Chef's Knife
- Slotted Spoon
- Collander
Ingredients
- 1 lb Dry Black Eyed Peas Rinsed
- ½ lb Bacon
- 1 Yellow Onion Diced
- 1 rib Celery Diced
- 1 Bell Pepper Seeded, Diced
- 2 cloves Garlic Diced (or 1t minced)
- 8 cups Chicken Broth or Stock
- 1 Tbsp Tobasco Sauce Chipolte preferred
- 2 Bay Leaves Whole
Instructions
Soak your beans
- Soak the beans in cold water for 4 hours prior to cooking them. Check them every so often, and if they emerge from the water, add more.
Saute bacon and vegetables
- Saute the bacon in the instant pot until crispy, about 3 minutes on each side. Remove to a plate and set aside.
- Saute the onions for 3 minutes in the bacon grease, then add bell pepper and celery. Saute until tender and fragrant, about 10 minutes. Add the garlic (1t minced) for the last minute.
- Add 1 cup chicken stock and stir into the cooked veggies, scraping up any brown bits from the bottom of the pot. Add the remaining stock and bay leaves (2).
- Drain the water from the beans and add them to the pot. Cut the bacon into small pieces and add to the pot as well.
- Place the lid and cook for 30 minutes at high pressure. Allow the pressure to dissipate for 10 minutes, and then release manually.
- Strain the beans from the broth and serve hot.
Notes
- Simmer again before serving and give it a stir for a creamier end result.
- If you skip the soaking step, pressure cook for 90 minutes.
- For vegetarians: Use butter to cook the vegetables and vegetable stock for cooking the beans.
- For vegans: Use oil to cook the vegetables and vegetable stock for the beans.
- Naturally a gluten free dish.
Tried this recipe?Let us know how it was!