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!!
Printable Recipe:
Here’s how I made them (and they were perfection):
PrintInstant 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
Ingredients
- 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.
Instructions
- 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.
Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.
I have an Instant Pot Rose have you tried doing cheesecakes in there I made the custard cream one and it was fabulous love my Instant Pot so versatile love your recipes
I haven’t tried any desserts yet – I’ve truly only been using it for a couple of weeks. But cheesecake? I must check into that!
I am not a baker at all because of the precision that it takes. However, my IP cheesecake was one of the best I’ve ever had.
I am cooking this black eyed peas recipe today with a delayed start so it will be ready when I come home. Thanks for the recipe, Rose!
Dianne from FL
I guess I’m going to have to get one of these gadgets! I too use my crock pot constantly. I have seen people raving about the Instant Pot but couldn’t see why I would need it since I use the slow cooker all the time. I’ll put it on my birthday wishlist. 🙂
I think my favorite thing is that there’s no risk of me overcooking the beans, peas, pasta, rice, etc. (unless I set the wrong cook time). And the whole frozen to done thing is a big bonus too… I’m so bad about forgetting to thaw my meat early enough in the day!
Rose! This looks wonderful, I had never heard of an instant pot and now I want one to make this recipe!
I’m about to use your recipe- it looks wonderful! I got an Instant Pot for Christmas this year and have used it at least once daily since then. I’ve made steel cut oats for breakfast most mornings (3 min cook time!), black bean soup, refried beans, and will experiment with “real” (entree) recipes this week. I’m also intrigued by the idea of cooking desserts in it!
Just wanted to make sure….the 1/2 cup crumbled bacon is cooked before going into the IP, correct?
Yes! 🙂
we made these last week and I am sure will be on table a few more times this winter as well
come see us at http://shopannies.blogspot.com
We really have got to get an Instant Pot! I’m loving all the recipes I keep seeing. We do enjoy black eye peas for our New Year’s Dinner but we also eat them all year. So glad you party with us at Merry Monday.
Oh wow this sounds like the most perfect black-eyed-peas– if only I would pop a crisp through the screen and take a piece now!
★★★★★