Today’s recipe for Instant Pot black eyed peas draws inspiration from the Southern classic that’s been adapted for the pressure cooker. Make it for a nutritious weekly dinner or according to Southern traditions, serve this dish on New Year’s Day for luck and prosperity.
While this cute-looking legume has nothing to do with the Black Eyed Peas band, the little beans are mighty when it comes to nutrition. According to Dr.Axe, the black eyed peas are great for your gut health (they are probiotics and help to feed that good bacteria), have anti-inflammatory properties, and are full of protein, fibre, vitamins and minerals.
All beans require a long time to cook on the stove but with the Instant Pot this process is much quicker and you retain a lot more of those nutrients. Plus, with the addition of leafy greens, peppers and celery, and even though we’re using some sausage and bacon for added flavour, you’re looking at a balanced, healthy meal.
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With the added flavours from bacon and pork sausages and plenty of veggies, these black eyed peas are cooked in the Instant Pot to perfection.
1 tbsp butter or olive oil
1 medium onion, diced
3 rashers of thick bacon, chopped
5-6 oz good-quality pork sausage (chicken or turkey sausage can also be used)
1 stalk of celery, diced
1/2 large bell pepper, diced (any colour, or one carrot)
3 cloves garlic, minced or finely diced
2 cups dry black-eyed peas
2 tsp dried or fresh thyme leaves
1 bay leaf
2 tsp Cajun/Creole seasoning like this
2 cups or more collard greens or kale, roughly diced
5 cups chicken broth (you can do chicken stock cube and water)
2 tablespoons of lemon juice (lifts up the dish)
Salt and pepper to taste (depends on how salty the bacon and the chicken broth)
Turn the Instant Pot on and press the Sauté function key. Add the butter, onions and bacon and sauté for 4-5 minutes. In the meantime, cut away some of the skin from the sausage and squeeze out the ground meat mixture in small chunks.
Add the pork sausage, celery and bell pepper and stir through. Add the rest of the ingredients, stir through and press Cancel to stop the Sautéing.
Pop and lock the lid and set the Instant Pot to Manual, HIGH pressure, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will begin. Once the cooking stops, allow 10 minutes for natural pressure release, then do the quick release and open the lid.
Stir in the lemon juice and taste for salt and pepper. You can also add a little cayenne pepper if you like more heat.
Kale can be used instead of collard greens. Diced ham or ham hock meat can be used instead of bacon.