I know I’m posting these Instant Pot Black-Eyed Peas a little late for all of the New Years Day cooking, but I’m so excited about this recipe and my new most favorite (non-cake) kitchen toy, I wanted to share it asap… even if it is a little late!
First, let me tell you about this Instant Pot craze I’m on. Probably around a year ago I saw blogger after blogger and even a few real-life friends going on and on and on about the Instant Pot Multi-Functional Pressure Cooker. But because I have a small kitchen and not a lot of storage space, I’m always hesitant to buy any new appliances or gadgets – especially things that I will only use occasionally.
Also, I’m an avid slow cooker user. So much so that I have 4 of them… one really huge one, two medium/small size ones and one really small one (I use to melt chocolate in for cake pops). I really couldn’t imagine that I needed the Instant Pot.
But as often happens with me, I guess I finally let all the hype get to me and back in July there was a really great sale and before I knew what hit me, I found myself ordering one.And then sticking it under the bar and not using it.
For months. Ugh!
Fast-forward to December when I was doing a little pre-Christmas decluttering and I came across the Instant Pot under the counter. I made up my mind then and there that I was going to use it or sell it.
I wasn’t willing to continue to sacrifice the storage space for something I wasn’t going to use. So I ordered an Instant Pot cookbook online (and within days got another Instant Pot recipe ebook for free on my Kindle) and when I had spare time, I started browsing the books.
The first recipe I made was a Beef Stroganoff (using chunks of roast). I was blown away by the fact that the roast went from raw to falling-apart tender and delicious in under an hour. Next I saw someone on Facebook talking about “boiling” eggs in the Instant Pot. So I tried that. It was crazy easy.
Then I tried pasta. So, so easy. And it took 4 minutes after pressurizing. 4 MINUTES. Next I cooked chicken breasts… from FROZEN to DONE in 18 minutes. I.WAS.HOOKED. Where in the world has this appliance been all of my life?!
Oh and about that storage space? I made a place for it on the countertop… I don’t foresee actually putting it away at all. I might use it every day!
Instant Pot Black-eyed Peas with Bacon
Fast forward to today – New Years Day – and I woke up late for church. I knew we were supposed to eat pork, black-eyed peas and cabbage (I don’t know why – I just know that’s “the” New Years Day meal), but that wasn’t happening. We had already thawed steaks to cook today (not at all traditional) and I had cornbread dressing thawed from the freezer (also not traditional).
To try and do at least a little bit of tradition, I had planned to soak black-eyed peas last night and simmer them all day today. But I forgot. About 10 minutes before walking out the door for Sunday school, I thought I’d do a quick check in the recipe book (that came with it) and see if I could do dried peas in the Instant Pot. I was so excited to see I could!!
Here’s how I made them (and they were perfection):Print
Instant Pot Black-Eyed Peas
These black-eyed peas are so easy in the Instant Pot! No worries about soaking, scorching, under-cooking, etc! They’re delicious!
- Prep Time: 3 mins
- Cook Time: 50 mins
- Total Time: 53 minutes
- Yield: 6
- Category: Side Dish
- 1 pound dried black-eyed peas
- 6.5 cups water*
- 2 Tbsp. Better than Bouillon, chicken flavor*
- 1/2 cup crumbled bacon
- *You could substitute chicken, beef or vegetable broth for the water & Better than Bouillon.
- Add all ingredients into the Instant Pot.
- Close and lock the lid.
- Make sure the top knob is turned to “Sealing”.
- Press the Manual Button.
- Adjust “Pressure” to high (if not there already).
- Set for 30 minutes (using the + or – buttons) and you’re done!
- I let mine cook, then naturally cool (although it will keep warm until you turn it off).
- They were perfect – no other seasonings were needed!!
- *We like our black-eyed peas really soft. If you prefer them a little more firm, you might want to cook for 20 or 25 minutes vs. 30.
- **It will take longer than 30 minutes for them to be ready to eat because you have to wait for it to pressurize and then wait for it to depressurize, but it’s insanely faster than soaking then cooking on the stove the traditional way. I put 50 minutes total “cook time” assuming 10 minutes to reach pressure and 10 minutes too cool. Those times may vary.