Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 1 jalapeño, minced (optional)
- 2 bay leaves
- 2 sprigs thyme or 1/2 tsp dried
- 1 1/4 cups dried black-eyed peas (unsoaked)
- 3 1/2 cups chicken or veggie broth
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1–2 slices of bacon or 1 small ham hock
- 2 cups chopped collard greens (optional)
- 2 tsp balsamic vinegar or ACV
Instructions
- Turn on Sauté mode in the Instant Pot. Add olive oil, onion, celery, and bell pepper. Cook 5 minutes.
- Stir in garlic, jalapeño, thyme, paprika, salt, and pepper.
- Pour in broth, peas, bay leaves, and meat. Stir to combine.
- Add collard greens and balsamic vinegar.
- Lock the lid. Set to High Pressure for 17 minutes.
- Let pressure release naturally for 15 minutes, then quick release.
- Discard bay leaves and shred meat if using ham hock. Stir and taste for seasoning.
- Serve hot with rice, greens, or cornbread.
Notes
- Reduce cook time to 8–10 mins if using soaked peas.
- For vegetarian, skip meat and use smoked paprika or liquid smoke.
- Add spice with extra jalapeño or hot sauce to taste.
- Prep Time: 10 mins
- Cook Time: 17 mins + 15 mins release
- Category: Main Dish, Sides
- Method: Pressure Cooker
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg
Keywords: instant pot, black eyed peas, southern cooking, pressure cooker, easy dinner, new year’s recipes, gluten free, vegan optional, one pot meal, healthy comfort food, legumes, beans, soul food, quick dinner, meal prep, freezer friendly