Instant Pot Black Eyed Peas (Vegan)

Name: Instant Pot Black Eyed Peas (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 pound dried black eyed peas; 1 large yellow onion, chopped; 8 ounces mushrooms, chopped, optional; 1 Tablespoon olive oil, optional; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon cumin; ¼ teaspoon cayenne pepper; ¼ teaspoon black pepper; 2 ribs of celery, chopped; 1 large jalapeno, diced, optional; 6 cloves garlic, minced; 1 (14 oz) can diced fire roasted tomatoes; 4 cups vegetable broth; 1 cup water; ¾ teaspoon fine sea salt; 1 bay leaf; 1 small bunch kale or collard greens; 1 Tablespoon soy sauce; hot sauce

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
250 kcal
Course
Side Dish, Main Course
Cuisine
American

Instant Pot Black Eyed Peas (Vegan)

Finn Russell

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These Instant Pot Black Eyed Peas are a flavorful, meatless version of the classic Southern favorite. Thanks to the Instant Pot there's no soaking required, and they turn out perfectly tender every time! Serve vegan black eyed peas with greens and cornbread on New Year's Day and year-round as a budget-friendly, nutritious meal. Stovetop instructions included.Yield: makes about 6½ cups

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Ingredients

Servings

1 pound dried black eyed peas
1 large yellow onion, chopped
8 ounces mushrooms, chopped, optional such as baby bella
1 Tablespoon olive oil, optional
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 ribs of celery, chopped
1 large jalapeno, diced, optional or more if you like
6 cloves garlic, minced
1 (14 oz) can diced fire roasted tomatoes
4 cups vegetable broth
1 cup water
¾ teaspoon fine sea salt
1 bay leaf
1 small bunch kale or collard greens thick stems removed, chopped
1 Tablespoon soy sauce or more to taste
hot sauce for serving

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Instructions

Check the black eyed peas for small pebbles or anything else that shouldn't be there, then rinse under cold water and drain. Set aside.
Use the saute function on the Instant Pot, and let it get hot. Add the onion and mushrooms, and cook for 3-4 minutes or until softened.
Clear a space in the center of the pot, and add the oil, if using. Add the thyme, paprika, cumin, cayenne, and black pepper directly to the oil. Stir and cook for a few seconds. Then add the celery, jalapeno, and garlic, and cook for 1 minute.
Add the entire can of tomatoes (including the liquid), and let this simmer for 1-2 minutes.
Add the black eyed peas, broth, water, salt, and bay leaf. Stir well, lock on the Instant Pot lid, and set the vent knob to sealing. Cook at high pressure for 18 minutes. The Instant Pot will take 15-20 minutes to come to pressure, then the timer will begin.
When the Instant Pot beeps and the 18 minutes are complete, let sit undisturbed (natural release) for 10 minutes. I like to set a timer so I don't forget. Then carefully flip the vent knob to manually release the remaining pressure.
Stir in the greens. If using something like kale, spinach, or arugula, the residual heat of the peas is enough to wilt the greens. For sturdier greens like collards, chard, or turnip greens, turn on the saute function and let it simmer until the greens are softened, about 5 minutes. Stirring occasionally also helps thicken the black eyed peas.
Taste and adjust the seasonings, adding soy sauce, more salt and pepper, and/or hot sauce as desired. Serve with cornbread or rice and hot sauce or hot pepper vinegar on the side.

Notes

See the post above for more serving suggestions and vegan cornbread options.
Greens: If you plan to serve greens on the side, feel free to skip them here. Note that the greens are added after the peas are done. I like to use kale because it wilts down quickly. But you can use any similar type of greens you have, such as baby spinach, arugula, Swiss chard, collard greens, mustard greens or turnip greens.
Stovetop Instructions
Though it isn't necessary to soak black eyed peas before cooking on the stovetop, it does speed up the cooking process. If you'd like to soak, simply place the dry peas in a large bowl and cover with cold water. Let soak overnight, then drain and rinse.
Store leftover black eyed peas in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Preheat a large soup pot over medium heat. Saute the onion, mushrooms, celery, and jalapeno for about 5 minutes.
Clear a space and add the oil. Then add the thyme, spices, and garlic directly to the oil, and stir well.
Deglaze the pot with the canned tomatoes.
Add the broth, water (increase to 2 cups), black eyed peas, salt, and bay leaf. Bring to a boil. Cover, reduce heat to low to maintain a simmer, and cook for 45 - 60 minutes or until the peas are tender.
Add the greens and stir until wilted. Taste and adjust seasonings.