Looking for a fast and foolproof way to cook black eyed peas? This Instant Pot Black Eyed Peas recipe delivers perfectly tender, flavorful peas in under an hour — no soaking, no stress. With smoky bacon, fresh garlic, and simple seasonings, this dish is cozy, comforting, and made for busy nights (or New Year’s Day traditions!).
Why You’ll Love This Recipe
- No soaking required – Just rinse and go. The pressure cooker does all the work.
- Fast and flavorful – Ready in less than an hour with bold bacon and garlic flavor.
- Minimal ingredients – Simple pantry staples, nothing fancy.
- Versatile side dish – Pair it with greens, rice, or cornbread, or bulk it up into a main meal.
- Freezer-friendly – Great for meal prep or saving leftovers for later.
Ingredients You’ll Need
- Dried black eyed peas – No soaking needed, just rinse well.
- Bacon – Regular pork bacon works best for a rich, smoky flavor.
- Garlic – Fresh cloves give the most flavor.
- Chicken stock – Low sodium is best, or homemade if you have it.
- Water – Balances the richness of the broth.
- Seasonings – Garlic powder, black pepper, and a touch of salt (go light — bacon adds plenty).
Optional add-ins: onions, jalapeños, diced tomatoes, bell peppers, or ham for more depth.
How to Make Instant Pot Black Eyed Peas
Step 1: Prep your ingredients
Rinse the dried black eyed peas and set aside. Dice your bacon into small pieces — it’s easier if it’s cold.
Step 2: Sauté the bacon
Set your Instant Pot to sauté. Once hot, add a bit of oil and toss in the bacon. Cook until browned and some fat has rendered out.
Step 3: Add garlic
Mince your garlic and stir it into the bacon for 30 seconds, just until fragrant.
Step 4: Add the peas and liquids
Stir in the black eyed peas, chicken stock, water, garlic powder, black pepper, and a pinch of salt. Mix well.
Step 5: Pressure cook
Lock the lid, set the valve to seal, and cook on High Pressure for 30 minutes. Once done, let the pressure naturally release for 10–15 minutes.
Step 6: Fluff and serve
Give everything a stir. For a creamier texture, mash a few peas with your spoon before serving.
Optional Add-Ins
Want to make it a little extra? Try adding:
- Onions (sauté with bacon)
- Jalapeños or bell peppers (for a little heat or color)
- Tomatoes (diced or canned work fine)
- Collard greens or spinach (stir in at the end to wilt)
- Ham or ham hocks (especially around the holidays)
These additions turn your peas from simple side dish to a satisfying, stew-like meal.
Storing and Reheating
Store: Let your black eyed peas cool, then transfer to an airtight container (with their cooking liquid). Store in the fridge for up to 4–5 days.
Freeze: Yes! These freeze beautifully. Use a freezer-safe container and store for up to 3 months.
Reheat: Warm on the stovetop over medium heat or in the microwave in short bursts, stirring in between.
Recipe FAQs
Do I need to soak black eyed peas first?
Not at all! The Instant Pot cooks them perfectly tender without soaking. Just rinse and go.
What if there’s too much liquid after cooking?
You can ladle some out or simmer on sauté mode with the lid off to reduce the liquid a bit.
Can I use less or more peas — will the cook time change?
Nope. Whether you halve or double the recipe, the cook time stays the same. Time is based on the size of the peas, not the quantity.
What’s the best kind of bacon to use?
Regular pork bacon gives the most flavor, but you can use turkey bacon if you prefer. You may want to add a splash of olive oil if using leaner bacon.
Final Thoughts
These Instant Pot Black Eyed Peas are the kind of recipe that feels like home — warm, simple, and deeply satisfying. Whether you’re enjoying them for a cozy weeknight dinner, serving them with greens on New Year’s Day, or freezing a batch for later, they always deliver comfort in a bowl.
Instant Pot Black-Eyed Peas
Looking for a fast and foolproof way to cook black eyed peas?
Ingredients
- 1 to 2 tablespoons olive oil or avocado oil
- 16 ounces bacon
- 3 garlic cloves
- 1 pound dry black-eyed peas (usually about 2 to 2 1/4 cups)
- 3 cups water
- 3 cups chicken stock
- 1 teaspoon garlic powder
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Rinse the black-eyed peas and set them aside.
- Dice the raw bacon into small pieces. For easier cutting, use a sharp knife and cold bacon.
- Set the Instant Pot to the sauté function and let it heat up. Add a little oil, then stir in the bacon and cook until browned.
- Smash and mince the garlic, then add it to the pot. Stir for a few seconds, just until it becomes fragrant.
- Add the rinsed peas and mix everything together.
- Pour in the water and chicken stock. Add garlic powder, a bit of salt, and fresh cracked black pepper. Go easy on the salt since the bacon is already salty.
- Give everything a good stir, then close the lid and secure it. Set the valve to "seal" and cook on high pressure for 30 minutes.
- Let the Instant Pot release naturally for about 10 to 15 minutes.
- Fluff the peas gently with a spoon before serving.
- For a creamier texture, you can mash a few peas while mixing them.
Notes
- If there’s liquid left in the pot after cooking, that’s perfectly fine. As you stir, some of the peas will break down and create a naturally creamy consistency.
- If you prefer them less soupy, use a slotted spoon to remove some of the extra liquid.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 537Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 59mgSodium 1169mgCarbohydrates 39gFiber 6gSugar 5gProtein 35g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.