It is quick, easy and inexpensive to make vegan black-eyed peas in your Instant Pot. This recipe is perfect as a side and can easily be frozen for a quick source of protein.
Black-eyed peas, AKA cowpeas, are very popular on New Year’s Eve because they are said to bring good luck in the new year — especially when eaten with collard greens!
My recipe for Instant Pot Collards is a reader favorite, so what better way to close out the decade than with Instant Pot Black-Eyed Peas?
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Making black-eyed peas in the Instant Pot is quick, easy and inexpensive.
While classic black-eyed peas use ham hock or bacon for much of their flavor, our vegetarian/vegan recipe relies on Cajun seasonings, onions & peppers, and good ole’ salt and pepper.
You can easily customize this recipe to fit your flavor needs. Just use the same liquid and bean amounts and keep the same cook time. Anything else is up to you!
Black-eyed peas are a good source of protein and non-heme iron; that’s the kind of iron that is provided by plants.
Beans & greens go well together in flavor and tradition, but did you know that the Vitamin C in collards actually helps increase absorption of non-heme iron in black-eyed peas? There are so many reasons to enjoy these two ingredients together!
Long story short, black-eyed peas are a healthy and inexpensive way to add fiber, protein, and iron to your diet.
How to make
Scroll down to the recipe card for a complete video on how to make this recipe.
Step 1: Start by sauteing yellow onion and bell peppers in olive oil until softened (about 5 minutes). Stir occasionally to prevent burning.
Step 2: Once softened, sprinkle in garlic and (optional) diced jalapeno. Saute for another minute, until garlic is browned.
Step 3: Add the smoked paprika, salt and Cajun seasoning (this is my go-to Cajun seasoning). Stir in vegetable broth and rinsed black-eyed peas.
Step 4: Lock the Instant Pot lid in place and set the vent to sealing. Set timer to 25 minutes on high pressure. Once the time is up, let the pressure release naturally.
- While black-eyed peas can be cooked in water instead of broth, the addition of a flavorful vegetable broth really takes this dish to the next level. Skip the cheap stuff and go for either a homemade broth or one with a flavor that you know you like.
- The older your beans are, the longer they will take to cook. If your black-eyed peas aren’t done after 25 minutes on high pressure, cook on high pressure for an additional 2-3 minutes. When the time is up you can do a quick pressure release (careful! hot steam will come out).
- To double the recipe: double all ingredients, including the liquid. Cook for the same amount of time. You can even triple this recipe if your Instant Pot is big enough.
- Keep frozen black-eyed peas on hand for a quick source of protein in soups, salads, or as a side. For best quality, keep black eye peas frozen for no more than 3 months.
- Want that classic smokey flavor? Smoked paprika is already included in the recipe, but you can also add 1/4 teaspoon liquid smoke. I left it out of the recipe because I personally do not like the flavor of liquid smoke, but I know that many do!
Pair with Vegan Collard Greens (you can make these on the stove or Instant Pot) and my favorite Crispy Baked Tofu Nuggets and Vegan Macaroni and Cheese. Or use these black-eyed peas in my Black-Eyed Pea Veggie Bowls.
Better yet, make soup with this Black-eyed Pea & Sweet Potato Soup. The options are endless!