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Black Eyed Peas Instant Pot

Our favorite way to have black eyed peas, in this thick and hearty Middle Eastern beef stew made easy with an instant pot!

Prep Time
20 mins
Cook Time
20 mins
Servings: 8 people
Calories: 285 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 lb boneless beef cubes 500g
  • 2 teaspoon seven spice or all spice
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 cloves
  • 2 star anise, optional
  • 1 can diced tomatoes 14 oz, 400g
  • 1 small carton tomato paste 6oz, 170g
  • 2.5 cups water, divided
  • 2 cups dried black eyed peas
For the garlic coriander topping:
  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro (coriander), finely chopped
  • 1 head garlic, finely chopped

Instructions

    Cup of Yum
  1. Turn instant pot to Saute mode, and add the olive oil. Heat for a minute, then add the onions and garlic. Stir and cook until onion starts to soften.
  2. Add the beef cubes, and stir until browned. Add all the spices (seven spice, cumin, bay leaves, cinnamon, cardamom, cloves, star anise if using, salt and pepper) and stir.
  3. Add the diced tomatoes and tomato paste, and 1.5 cups of water. Stir, then close the instant pot and cook on high pressure for 20 minutes. Make sure the valve is set to seal.
  4. After 20 minutes of cooking time has ended, force release any remaining pressure, then open the instant pot, and add the black eyed peas.
  5. Add the remaining 1 cup of water, then cover instant pot again. For beans that were soaked, cook for 10-12 minutes, 10 if you like your beans with a tiny bit of bite to them (that's what I did) 12 for softer beans. For unsoaked beans, cook for 15-17 minutes (15 for firmer, 17 for softer). Let the pressure naturally release for 10-15 minutes before opening.
  6. Meanwhile, in a skillet, heat the olive oil on medium heat. Add the chopped cilantro and garlic, and sauté, cook for 2-3 minutes until garlic starts to turn a light golden brown. Remove from the heat, and add the garlic/cilantro mix to the finished black eyed peas stew, stirring well to combine.
  7. Serve with vermicelli rice and enjoy!

Notes

  • If you open the pressure cooker and you feel the beans could use some more time, no worries, just close it up again and cook for another 3-5 minutes at which point they should be tender.
  • These are the two go to rice recipes I use to serve this with, the vermicelli rice, and Egyptian rice.
  • Storing Leftovers:
  • This will last tightly covered in the fridge for 3-4 days. Leftovers taste amazing!
  • It will also freeze well in a freezer tight compartment or bags for up to 6 months.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 30g (10%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 35mg (12%) Sodium 337mg (14%) Potassium 793mg (23%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 90IU (2%) Vitamin C 7mg (8%) Calcium 87mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 30g 10%
Protein 23g 46%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 35mg 12%
Sodium 337mg 14%
Potassium 793mg 17%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 90IU 2%
Vitamin C 7mg 8%
Calcium 87mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.