Instant Pot Black-Eyed Peas

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.

Also try thesse Instant Pot recipe:-

• Instant Pot Short Ribs
• Instant Pot Orange Chicken
• Instant Pot Mexican Shredded Chicken