Easy, No Soak Instant Pot Black Eyed Peas: A Soul Food Classic

For as long as I can remember, I've always eaten black eyed peas on New Year's Day. As a kid, I wasn't the biggest fan — my favorite beans were (and still are) giant white lima beans with smoked turkey. But I ate the black eyed peas anyway, they were supposed to bring me good luck.

 

Now that we're adults, we're building our own blended traditions — and there's something comforting about those familiar flavors and rituals to usher in the New Year. 

 

So we eat black eyed peas — with greens (and cabbage) and cornbread, of course.

 

But soaking overnight, cooking turkey or ham until tender, and then still having to cook the beans?! Not in my house. 

 

 

This quick and easy Instant Pot Black Eyed Peas recipe is my take on the black eyed peas my mom and dad used to make, with all of the ease and advantages of pressure cooking. It's got the same soulful flavor that tastes like it took hours to build, but in less than half the time of a traditional Southern black eyed peas recipe.

 

Ready to ease into the new year with a delicious bowl of good luck, prosperity, and resilience? Get the recipe details and things you'll need below!

 

Recipe

• 8-10oz black eyed peas, dry
• 1-2 tsp Station 1923 Station 1923 Creole Smoke All-Purpose Seasoning
• 1/2 tsp Station 1923 All Aboard! Everyday Seasoning
• 3 and 1/4 cups chicken and veggie broth/stock (or the equivalent in water and chicken and veggie bouillon/base)
• 4-5 cloves garlic, minced (we use frozen cubes)
• 1/2 onion, chopped into small pieces
• 1/2 bell pepper, chopped into small pieces (we use frozen tri-color)
• 2 tsp oil of choice (we use olive oil)
• 1lb smoked meat (1 turkey wing, 1-2 turkey necks, or pork — we used leftover ham from this recipe)
• 2-3 bay leaves, dried
• 1-2 stalks green onion, sliced for garnish (optional)

 

Things You'll Need

• medium-sized bowl
• small stock or sauce pot
• strainer
• cutting board
• knife
• Instant Pot or pressure cooker
• measuring utensils
• spatula/spoon for stirring
• tongs

Let's get cooking!

 

Step 1: Stock Prep

First things first, we build the stock base for the beans. Gather and chop (if needed) your aromatics — garlic, onion, and bell pepper. To save even more time, we use the frozen cubes for minced garlic and sautéd onion, and use frozen pre-cut bell pepper.

 

Pour your 3 and 1/4 cups of chicken and veggie stock, or water and bouillon/base into the Instant Pot, along with all of the chopped bell pepper, 2 of the garlic cloves (or cubes), and half of the chopped onion.

 

 

Add in your smoked meat of choice, ensuring that the amount of liquid covers the meat. If it doesn't add just enough to cover. You may have too much liquid later; but it freezes well and can be used for other things in the future (like greens, cabbage, or red beans).

 

Close and lock the Instant Pot lid, and ensure the valve is pointed to sealed. Cook the meat and stock on high pressure for 30 minutes.

 

Step 2: Black Eyed Peas Prep

Whether it's black eyed peas or another bean, you always, always, always start with cleaning and sorting. Grab your medium-sized bowl, pour the beans in and fill the bowl with enough water to cover the beans by at least 1 inch. Use your hands to vigirously stir the beans a few times, and discard any beans that rise to the top.

 

Also use this opportunity to look for small debris like rocks and dirt clumps, discarding those as well. Repeat the stir 2-3 times untill all floaters are removed. Then, transfer to a strainer and rinse well.

 

Step 3: The Cook

Once your stock has finished cooking, carefully turn the valve to release pressure — ensuring that the steam isn't releasing directly onto you, or anything in the kitchen that could be damaged. Once completely released, carefully open the Instant Pot (watch your face with the steam!), and remove the smoked meat. It should be just beyond fork tender, so be careful to avoid it splashing back into the hot stock.

 

Use tongs to separate any bones, unwanted fat or skin away from the meat and set aside.

 

Carefully transfer the hot stock liquid to your back-up pot and set aside.

 

Once the inner pot is back inside the Instant Pot, turn the settings to sauté. Once hot, add your oil carefully along with the remaining onions. Stir them regularly until they begin to brown and become translucent, then add the remaining garlic cloves or cubes and bay leaves, stirring to avoid burn. 

 

After 1-2 minutes, slowly re-add stock back to the instant pot. Next, season with Station 1923 Creole Smoke and All Aboard! Everyday Seasoning.

 

Feel free to use the suggested amounts, or shake and taste to your desired level.

 

Once you've achieved your desired flavor profile, add the cleaned black eyed peas, stir, and place the Instant Pot lid on securely.

 

Cook the black eyed peas on high pressure for 20 minutes. Once the timer beeps, allow the black eyed peas to naturally release for 5-10 minutes before twisting the valve.

 

Carefully remove the Instant Pot lid, and stir the black eyed peas. For thicker, creamier beans, use the back of your spoon or spatula to mash some of the beans around the sides of the Instant Pot as you stir.

 

 

If the black eyed peas are too thick, gradually add more chicken and veggie stock (or water) until desired consistency is achieved. If your black eyed peas seem a little too watery, mash more of them to help thicken and let stand for another 10 minutes.

 

Serve over piping hot rice with greens, cornbread, and something that doesn't fly and can't move faster backward than forward 😉 — like smothered turkey, fried snapper, or blackened catfish.

 

Happy New Year, Flavor Fam! 🎉

 

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