Instant Pot Black Eyed Peas
Whether you call them instant pot black eyed peas or black eyed beans, they are fantastic for cooking fast in your electric pressure cooker.
Servings: 2 Jars
Calories: 295kcal
Ingredients
- 480 ml Dried Black Eyed Beans
- 360 ml Cups Water
- 240 ml Vegetable Stock
- 1 Tsp Oregano
- 1 Tsp Mixed Herbs
- Salt & Pepper
Kitchen Gadgets
Instructions
- Drain and then place into the instant pot 2 cups of black eyed beans.
- Add 1.5 cups of water, followed by seasonings, and mix well.
- Add a frozen vegetable stock cube on top.
- Place the lid on the instant pot. Set the valve to sealing and cook for 30 minutes on beans and chilli setting.
- Do a quick pressure release, stir, and serve.
- Or for meal prep, once cold add to plastic storage containers for later.
Notes
Texture. We all like our black eyed peas different. 30 minutes with a QPR will produce just cooked black eyed peas that don’t go to mush and is perfect for mixing with rice or into a salad for a one pot dinner. If you want mushy peas do a 30 minute cook time and then do a natural pressure release.
Quantities. One recipe is 2 cups of black eyed peas, and they will make double when cooked.
Frozen Stock. Your frozen stock sits on top and will defrost as the peas cook, creating a much more flavoursome beans recipe.
Thanks for reading our instant pot black eyed beans recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more dried pulses, I recommend you try our instant pot chickpeas next.
Nutrition
Calories: 295kcal | Carbohydrates: 52g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 499mg | Potassium: 691mg | Fiber: 16g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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