You'll love this flavorful and easy these Instant Pot black eyed peas recipe. They are loaded with smoky flavor thanks to the addition of ham and bacon. They are the perfect side dish for a happy New Year's Day or any time of year. Ready in about an hour!
Don't miss these popular recipes! Instant Pot Beef Brisket, No Bake Chocolate Pie, and Baked Spaghetti Casserole.
Why you'll love this recipe
It's so easy to make. Using the Instant Pot or pressure cooker takes the guesswork out of making beans. Just follow a few steps and you'll have a delicious, smoky, and satisfying black eyed peas ready in less than an hour.
Made with easy to find pantry staples. You can easily find ingredients like dried black eyed peas, chicken broth, ham, bacon and simple spices at your local grocery store.
No soaking required! There's no need to soak the black eyed peas, that way you lock in the flavor, instead of throwing it out with the soaking liquid. And there's no need to plan hours in advance.
Ingredients
Dried black eyed peas - I buy these in the 1 pound bag. Be sure to sort them to get rid of any rocks or debris.
Smoked ham - If you have some leftover ham from Thanksgiving or Christmas (that you might have frozen) then this is a great way to use those leftovers. If you don't have any, then use a slab of good quality deli ham that's been sliced ¼ to ½ inch thick.
Chicken broth - I always choose low sodium. Use homemade, or vegetable broth if that's what you prefer.
Onions- I prefer yellow onions, but use your preferred variety.
Bacon - I like thick cut. If you use regular, you can add 2 more strips.
Garlic - I love garlic! I use an entire head of garlic with the tips cut off.
Oil - to cook the bacon and onions.
Herbs and spices - Bay leaves, cayenne, salt and pepper. You might also like smoked paprika or chili powder.
How do I make black eyed peas in the instant pot?
Step 1: Sort black eyed peas by spreading them on a large cookie sheet. Discard any beans that are broken, split or shriveled, along with any stones or debris you might find. Put them in a colander and rinse under cold running water. Set aside.
Step 2: Set Instant Pot to the Sauté setting on medium heat for 8 minutes. Be sure the "keep warm" setting is On (mine does this by default). When IP is heated, add oil, bacon, and onions. Cook until lightly browned, about 8 minutes. Add black pepper and cayenne pepper to bacon mixture. Stir and cook for one to two minutes more.
Step 3: Press Cancel on the IP if it's still on. Add chicken broth, ham, water, black eyed peas, bay leaves, and head of garlic. Stir to combine. Close and lock lid. Select Pressure Cook and set to cook time to Manual or High Pressure for 25 minutes. Turn "keep warm" to Off.
Step 4: At the end of the cooking cycle and pressure cooker beeps, let the pressure release naturally for 15 minutes. Release remaining pressure by pressing the steam release valve with the handle end of a wooden spoon. Cover the valve with a kitchen towel to prevent any hot steam from splattering on the counter or your hand.
Step 5: When the metal indicator valve drops and all steam has been released, it's safe to open the lid. Remove the bay leaves and head of garlic. Taste for saltiness, and add salt if necessary.
Step 6: Partially mash black eyed peas with a potato masher to desired consistency.
If you prefer a thicker broth, select the Sauté function on Medium heat for 5 minutes. Cook black eyed peas, stirring occasionally.
Recipe notes and tips
Be sure you are familiar with your brand of pressure cooker before making this recipe. Read the safeguards and instructions to understand the controls and features. I made this recipe with the Instant Pot Ultra 60.
Buy a slab of ham from the deli if you can't find any thick slices. Most stores also carry pre-diced ham. However, I have found that the best flavor comes from high quality deli meat or leftover ham that hasn't been sweetened.
Be sure to taste the black eyed peas before adding salt. The ham, bacon, and chicken broth all contain salt and will probably be salty enough.
The black eyed peas will thicken as it cools. Add a splash of water or broth when re-heating, if desired. Adjust salt and pepper.
Serve with corn bread or rice for a simple meal or as a side dish with your favorite main.
Drizzle with olive oil and a few dashes of hot sauce.
Variations
Use a ham bone, ham hock, or ham shank. If you happen to have a leftover ham bone, add it in before you set the black eyed peas to cook. Spoon off any froth that may have accumulated.
How to make vegetarian black eyed peas: replace chicken broth with vegetable broth and omit ham and bacon. Try adding sliced fresh mushrooms instead of bacon and a splash of vegetarian Worcestershire sauce. Add a can of drained diced tomatoes or Rotel and some fresh, chopped bell pepper.
Storage
Store covered in the refrigerator for up to 5 days.
Freeze in freezer safe storage containers for up to three months.
Thaw overnight in the refrigerator and reheat in the microwave or stove top until hot.
Common questions
No, it's not necessary! And they will cook up quickly in the instant pot.
Eating black eyed peas, cornbread and collard greens are a tradition in the southern United States. Black eyed peas are thought to be lucky, collards are supposed to represent money, and cornbread is thought to represent gold.
Black eyed peas are a good source of protein and fiber!
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Instant Pot Black Eyed Peas
Equipment
Ingredients
- 1 lb black eyed peas, dried sorted and rinsed
- 2 tablespoon oil mild flavored such as canola or vegetable
- 4 strips bacon, thick cut cut into half inch pieces
- 1 med onion, diced small about 1 cup
- 1 teaspoon pepper
- ½ teaspoon cayenne red pepper ground
- 4 cups chicken broth low sodium if desired
- 8 ounces smoked ham diced into half inch pieces
- 2 cups water
- 3 bay leaves
- 1 head garlic tips cut off
- Salt to taste may not be needed
To serve
- Tabasco or other hot sauce
- Corn bread
- Hot cooked rice
Instructions
- Sort black eyed peas by spreading them on a large cookie sheet. Discard any beans that are broken, split or shriveled, along with any stones or debris you might find. Put them in a colander and rinse under cold running water. Set aside.
- Set Instant Pot to the Sauté setting on medium heat for 8 minutes. Be sure the "keep warm" setting is On (mine does this by default). When IP is heated, add oil, bacon, and onions. Cook until lightly browned, about 8 minutes. Add black pepper and cayenne pepper to bacon mixture. Stir and cook for one to two minutes more.
- Press Cancel on the IP if it's still on. Add chicken broth, ham, water, black eyed peas, bay leaves, and head of garlic. Stir to combine. Secure lid. Select Pressure Cook and set to Manual or High Pressure for 25 minutes. Turn "keep warm" to Off.
- At the end of the cooking cycle and Instant Pot beeps, let the pressure release naturally for 15 minutes. Release remaining pressure by pressing the steam release valve with the handle end of a wooden spoon. Cover the valve with a kitchen towel to prevent any hot steam from splattering on the counter or your hand.
- When the valve drops and all steam has been released, it's safe to open the lid. Remove the bay leaves and head of garlic. Taste for saltiness, and add more if necessary.
- Partially mash black eyed peas with a potato masher to desired consistency.
- If you prefer a thicker broth, select the Sauté function on Medium heat for 5 minutes. Cook black eyed peas, stirring occasionally.
Reecinda Smith
Thank you Nikole for posting this recipe. I have had an IP for years but have been afraid to use it and honestly just don't know how. Excited to try these recipes. Looks delicious!!
Nikole
Your welcome! I love using mine. I'm in the process of testing several more recipes so keep checking back for more!