Do I need to soak dried black-eyed peas before cooking in the Instant Pot?

No soaking is necessary! That's one of the best features of this recipe.

Can you make black-eyed pea soup in the Instant Pot?

Absolutely. To make soup, increase the vegetable broth to 6 cups and add diced vegetables like carrots, celery, onions, and canned tomatoes. The pressure cook time stays the same at 15 minutes on high pressure.

What seasonings work best with Instant Pot black-eyed peas?

Beyond the smoked paprika, oregano, and garlic in this recipe, you could try bay leaves, cumin, cayenne pepper for heat, and black pepper. Cajun seasoning, thyme, and a splash of apple cider vinegar at the end also work.

Can I use a different Instant Pot size or brand?

Yes. I use a 6-quart Instant Pot, so you can use this size or larger for the 1 pound of dried black eyed peas.

Instant Pot Black Eyed Peas (No Soak!)

Name: Instant Pot Black Eyed Peas (No Soak!)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound dry black eyed peas; 1 quart vegetable broth; 2 1/2 cups water; 1 1/2 teaspoons kosher salt; 1 small garlic clove; 1 teaspoon smoked paprika; 1 teaspoon oregano; 1 teaspoon onion powder; 2 tablespoons butter, optional

Instant Pot Black Eyed Peas (No Soak!)

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Here’s how to make Instant Pot black eyed peas! A pressure cooker makes them creamy, tender and delicious: no soaking required!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Pressure Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 pound dry black eyed peas
1 quart vegetable broth
2 1/2 cups water
1 1/2 teaspoons kosher salt
1 small garlic clove
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon onion powder
2 tablespoons butter, optional

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Instructions

Add black eyed peas, vegetable broth, water and salt to the Instant Pot. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook on high pressure 15 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Natural release for 15 minutes (side dish) or 10 minutes (for salads): After the Instant Pot beeps, set a timer and wait for 15 minutes to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
Flavor the beans: Open the lid of the Instant Pot. (If you’re planning to use the peas in a recipe like Texas caviar or black eyed pea salad, drain them into a strainer.) There will be more water than you think left in the pot, but you’ll use this to create a creamy sauce. Grate the garlic clove into the pot, then stir in the smoked paprika, oregano, onion powder, and the butter, (if using). Stir continuously for a few minutes until a creamy sauce forms.

Notes

Leftover storage: Leftovers store refrigerated for up to 5 days. The sauce thickens as they sit. To reheat, add a splash of water or broth to a saucepan and warm over medium-low heat. You can also freeze them: let the beans cool completely, then transfer to containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://www.acouplecooks.com/instant-pot-black-eyed-peas/