Description
A quick and comforting recipe for Instant Pot Black Eyed Peas, ready in just 35 minutes!
Ingredients
Scale
- 1 cup Black Eyed Peas (Rinse thoroughly for best texture and flavor, no soaking needed.)
- 3 cups Vegetable Broth (Use low-sodium broth for a healthier option.)
- 1 cup Water (Adjust for desired brothiness.)
- 1 tsp Sea Salt (Use sparingly to avoid over-salting.)
- 1 tbsp Extra-Virgin Olive Oil (Omit for a lighter version.)
- 1 medium Onion (Diced, can be omitted.)
- 2 cloves Garlic (Freshly minced, pre-minced can be used.)
- 1 tbsp Creole Seasoning (Substitute with your favorite herbs or spices.)
- 2 wedges Lemon (Lime can be a zesty alternative.)
- 2 tbsp Chopped Parsley (Cilantro can be a substitute.)
Instructions
- Rinse the black-eyed peas under cold water to clean them thoroughly. If using optional ingredients like onion and garlic, dice the onion and press the garlic.
- In the Instant Pot, add the rinsed black-eyed peas along with vegetable broth, water, and sea salt. If using olive oil, diced onion, and pressed garlic, add them now. Stir gently.
- Close the lid securely on the Instant Pot, making sure the valve is set to sealing. Cook on manual high pressure for 15 minutes.
- Once cooking is complete, let the pot naturally release pressure for 12 minutes, then carefully release any remaining pressure to open the lid.
- Taste the black-eyed peas and adjust seasoning if needed.
- Serve the black-eyed peas into bowls alongside bread, lemon wedges, and a sprinkle of Creole seasoning and parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg