You know that feeling when you stumble upon a recipe that’s both ridiculously easy and crazy delicious? That’s exactly what happened to me with this Instant Pot black eyed peas recipe vegan style. My Southern grandma would’ve raised an eyebrow at my pressure cooker method, but even she couldn’t argue with results this good – tender peas packed with smoky flavor in under 30 minutes!
Black-eyed peas have been my good luck charm every New Year’s Day since childhood, though now I make them year-round for their amazing nutrition. This plant-based version keeps all the tradition without any of the fuss – just dump, set, and forget while your Instant Pot works its magic. Trust me, once you try this set-it-and-forget-it method, you’ll never go back to babysitting a pot on the stove.
Why You’ll Love This Instant Pot Black Eyed Peas Recipe Vegan
Oh, where do I even start? This recipe is my go-to for so many reasons—it’s like a cozy hug in a bowl! First off, it’s ridiculously quick—no soaking required (unless you want to), and the Instant Pot does all the heavy lifting. Plus, those little peas pack a punch with plant-based protein and fiber, making it a meal that actually keeps you full.
And let’s talk flavor—that smoky paprika and cumin combo? Absolute magic. It’s also budget-friendly, using pantry staples you probably already have. No fancy ingredients here—just simple, wholesome goodness. Perfect for busy weeknights or lazy Sundays when you want something hearty without the fuss.
Ingredients for Instant Pot Black Eyed Peas Recipe Vegan
Okay, let’s gather our goodies! Here’s what you’ll need for those perfect peas:
- 2 cups dried black-eyed peas (rinsed well – trust me, you don’t want that starchy water!)
- 1 onion (diced – I like yellow for sweetness, but any will work)
- 3 cloves garlic (minced – more if you’re feeling feisty!)
- 1 bell pepper (diced – I’m partial to red for color, but green works too)
- 4 cups vegetable broth (low-sodium if you’re watching salt – the flavor still pops!)
- 2 tbsp olive oil (for that perfect sauté)
- 1 tsp smoked paprika (the secret smoky magic)
- 1 tsp cumin (for that earthy warmth)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1/2 tsp salt (adjust to taste later)
- 1 bay leaf (don’t skip this – it adds depth!)
See? Nothing fancy – just simple, real ingredients that come together beautifully. Now let’s get cooking!
Equipment You’ll Need
Okay, let’s talk tools—you won’t need much! The star is obviously your Instant Pot (6-quart or bigger works best). Grab a cutting board and sharp knife for those veggies, plus measuring cups and spoons for precision. A wooden spoon is handy for stirring (but hey, any spoon works in a pinch). That’s it—simple as can be!
How to Make Instant Pot Black Eyed Peas Recipe Vegan
Alright, let’s get cooking! This recipe is so simple, you’ll wonder why you ever made black-eyed peas any other way. Just follow these easy steps, and you’ll have perfect peas every time.
Step 1: Prep the Ingredients
First things first – rinse those black-eyed peas! I dump them in a colander and give them a good rinse under cold water. This gets rid of any dust or starch that might make them cloudy. While they’re draining, I dice the onion and bell pepper and mince the garlic. Pro tip: do all your veggie prep first – it makes the cooking process smoother!
Step 2: Sauté the Aromatics
Now, turn your Instant Pot to sauté mode and heat that olive oil. You’ll know it’s ready when it shimmers – about 30 seconds. Add the onion, garlic, and bell pepper and give them a good stir. Cook for about 3 minutes, stirring occasionally. Watch closely – you want them softened but not burned! When they’re fragrant and slightly translucent, add the smoked paprika, cumin, black pepper, and salt. Stir well to coat everything in those delicious spices.
Step 3: Pressure Cook
Time for the magic! Add the rinsed black-eyed peas, vegetable broth, and bay leaf. Give everything a quick stir, then secure the lid. Make sure the valve is set to sealing (this is crucial!). Set to high pressure for 20 minutes. Now walk away – let the Instant Pot work its magic! No peeking – just trust the process.
Step 4: Release and Serve
When the cooking time is up, let the pressure release naturally for 10 minutes – this helps the peas stay tender. Then carefully quick release any remaining pressure (stand back – that steam is hot!). Open the lid, remove the bay leaf (don’t forget this step!), and give everything a gentle stir. The peas should be perfectly tender – if they’re not quite done, just put the lid back on and let them sit in the residual heat for 5-10 more minutes. Serve hot and enjoy!
Tips for Perfect Instant Pot Black Eyed Peas
Here’s the scoop on making these peas perfect every time! First, soaking overnight cuts the cooking time in half—just drain and use fresh water or broth. Taste before serving and adjust spices—sometimes I add an extra pinch of smoked paprika for more depth. Keep an eye on the broth level—too little and they’ll burn, too much and they’ll be soupy (though that’s not always a bad thing!). Oh, and natural release is key—it keeps them tender instead of mushy.
Variations for Your Vegan Black Eyed Peas
Oh, the fun part—making this recipe your own! I love tossing in chopped kale during the last 5 minutes of cooking—it wilts perfectly into the peas. For a tangy twist, stir in diced tomatoes after cooking (fire-roasted are my fave). Feeling spicy? A few dashes of hot sauce or a minced jalapeño will wake up those flavors! Sometimes I’ll even add a splash of liquid smoke if I’m craving extra barbecue vibes. The possibilities are endless!
Serving Suggestions
Oh, how I love dressing up these black-eyed peas! They’re fantastic over fluffy rice or with a wedge of sweet cornbread – the classic Southern way. For greens lovers, pair them with sautéed kale or collards. A sprinkle of fresh parsley or chopped green onions adds the perfect fresh finish. Sometimes I’ll even drizzle with a little extra olive oil for richness – pure comfort food heaven!
Storage and Reheating
These black-eyed peas keep beautifully! Store them in an airtight container in the fridge for up to 3 days—they actually taste better the next day as flavors meld. When reheating, add a splash of broth or water to bring back that perfect creamy texture. They freeze great too—just thaw overnight in the fridge!
FAQs About Instant Pot Black Eyed Peas Recipe Vegan
Can I use canned black-eyed peas instead of dried? Absolutely! Just drain and rinse them well, then reduce the cook time to 5 minutes on high pressure. You’ll need less broth too – about 2 cups should do it.
Do these freeze well? Oh yes! They’re freezer superstars. Portion them into airtight containers or freezer bags (I like to freeze flat for easy stacking). Thaw overnight in the fridge, then reheat with a splash of broth.
What if I don’t have smoked paprika? No worries! Regular paprika works, though you’ll lose some smokiness. For heat, try cayenne or chipotle powder. My emergency substitute? A dash of liquid smoke – just a tiny bit goes far!
Nutritional Information
Now, let’s talk about what’s fueling your body! Keep in mind these numbers can vary based on your exact ingredients, but generally, one hearty serving (about 1 cup) of these black-eyed peas packs around 220 calories with a whopping 12g of plant-based protein and 8g of filling fiber – talk about a nutrition powerhouse! The olive oil adds healthy fats, while all those spices bring flavor without extra calories. It’s comfort food you can actually feel good about eating.
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Instant Pot Vegan Black Eyed Peas Recipe in Just 20 Minutes
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Vegan
Description
A simple and nutritious vegan recipe for black-eyed peas made in an Instant Pot.
Ingredients
- 2 cups dried black-eyed peas
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 bay leaf
Instructions
- Rinse the black-eyed peas and drain.
- Turn the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, and bell pepper. Sauté for 3 minutes.
- Add the smoked paprika, cumin, black pepper, and salt. Stir well.
- Add the black-eyed peas, vegetable broth, and bay leaf.
- Close the lid and set the Instant Pot to high pressure for 20 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Remove the bay leaf and serve.
Notes
- Soak the black-eyed peas overnight for faster cooking.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: instant pot black eyed peas vegan recipe