Of all the reasons to use a pressure cooker to make beans, this recipe is the top of my list! Black eyed peas are truly one of the fastest dried beans to make, and using the instant pot makes them even faster. Commit the recipe for instant pot black eyed peas to memory, and you will find yourself using it in so many ways.
When I first began to cook on my own, I quickly realized how affordable dried beans are. I loved that they took a long time to cook so that I could stir them occasionally and enjoy my house slowly filling with cooking aromas.
Fast forward many years to a much more hectic lifestyle with kids, and I have embraced a pressure cooker for making dried beans. Specifically, instant pot black eyed peas are something I make nearly weekly.
I put these beans to use in my Cowboy Caviar for bringing to parties. They are also great in my Mixed Bean Sausage Soup.
How to Make Instant Pot Black Eyed Peas
This recipe is super simple to make, because all you need is dried black eyed peas, water and salt! You're really just here for the method and cook times, and that is totally fine with me! Let's also rejoice because this recipe does not require any soaking time! In general, black eyed peas are such fast-cooking beans that I've never seen any recipe that requires a soak before cooking.
Please note that this recipe works in the 6 quart or 8 quart instant pot model. I have also cut it in half and cooked just 1 cup (½ pound) of dried beans in the 3 quart mini instant pot, too!
While my Hoppin John recipe uses dried beans, you can use these instant pot black eyed peas and just add them towards the end of the cooking time.
The Ingredients
- Black Eyed Peas. This recipe uses a full one-pound bag of dried black eyed peas, or 2 cups of beans. When it comes to buying dried goods, make sure to buy them from a store with high turnover. A bag of beans that has been sitting on the shelf for too long can become overly dry and have a longer cook time.
- Salt. We're just using one teaspoon of salt, because we're assuming that you will be using these instant pot black eyed peas in another recipe which contains more salt.
The Instructions
First, there is no soaking required with this recipe! Yes, you can really just add the beans, water and salt to the instant pot without any pre-soaking. Combine the 2 cups of beans, 6 cups of water and 1 teaspoon of salt in the instant pot. Secure the lid and turn the valve to SEAL.
Toggle the instant pot to high pressure, and set it to 9 minutes. It will take a few minutes for the pot to come up to pressure, and then it will begin its 9 minute countdown. After the timer goes off, let the beans sit for 15 minutes.
After 15 minutes of a natural pressure release, use an oven mitt to release all of the remaining pressure. Then, carefully remove the lid and stir everything together. Taste at least 5 beans to ensure they're done. If they're older beans, they might take another 4 minutes of pressure cooking to soften fully.
Storage for Instant Pot Black Eyed Peas:
If you're a meal prep or meal planner person, you can store this in the fridge for up to 5 days in air tight containers. Use them in any recipe you like, even my Burrito Bowls! Anytime you would use a black bean, try a black eyed pea! They're a great sub in my Black Bean Salad, too!
To freeze, scoop out 1 cup portions into freezer-safe bags, label, and freeze for up to 3 months. Defrost overnight in the fridge, and then use as desired in any recipe, appetizer or soup!
Other Instant Pot Bean Recipes:
Instant Pot Black Eyed Peas
Easy 9-minute instant pot black eyed peas with just water, salt and beans!
Ingredients
- 2 cups dried black eyed peas
- 6 cups water
- 1 teaspoon salt
Instructions
- To a 6 or 8-quart instant pot, add the black eyed peas, water and salt. Stir together well.
- Place the lid on the instant pot, set the valve to SEAL, and then use the buttons to toggle to high pressure. Make the timer say 9 minutes.
- Let the instant pot come up to pressure (it’ll take about 10-15 minutes), and then the 9 minute timer will start. When the timer goes off, let the beans sit for 15 minutes. This is called a partial natural pressure release.
- Then, carefully, with a hand covered by an oven mitt, slide the valve open and allow the remaining pressure to release. When the valve drops to indicate all pressure is gone and it’s safe to open the instant pot, open the lid, and give everything a stir. Taste and adjust for salt, depending on the way you plan to serve the beans.
Notes
You can also cook 1 cup of black eyed peas in the instant pot mini (3 quart model).
Storage: Freshly cooked black eyed peas can be stored in air-tight container in the fridge for up to 5 days. Use them in any recipe you like. You can also freeze the beans in freezer-safe bags, defrost in the fridge overnight, and warm through for any recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 278mgCarbohydrates: 25gFiber: 4gSugar: 3gProtein: 10g
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