These Instant Pot Black Eyed Peas are a flavorful vegan take on the classic Southern favorite. Thanks to the Instant Pot, there's no soaking required and they turn out perfectly tender every time! Serve your vegan black eyed peas with greens and cornbread on New Year's Day and year-round as a nutritious, budget-friendly meal.
Growing up in Alabama, there was one thing we HAD to do on New Year's Day. And that was enjoy black eyed peas with collard greens and cornbread.
It's said that eating black eyed peas, also known as cowpeas, on January 1st brings good luck all year long. Dark leafy greens (collards, turnip greens, mustard greens, etc), represent money and prosperity. And cornbread represents gold!
Side note, if you're one of my regular readers, you know that last one really resonates. Cornbread is everything around here!
Anyway, I've never been much for superstition (or tradition for that matter), but when something is as tasty and easy to do as this, I figure why not!
There is one catch, though. Here in the South, black eyed peas are traditionally prepared with ham hock. Since we're vegan, I put my own spin on black eyed peas for some additional smoky flavor and umami.
Jump to:
Why You'll Love Instant Pot Black Eyed Peas
- Perfectly cooked and consistent throughout: Not only does the Instant Pot make prep easy, pressure cooking creates black eyed peas that are consistently tender across the whole batch, which isn't always easy on the stovetop.
- Vegan and versatile: Since we're not including pork, mushrooms and a few key spices create a smoky and hearty dish that's entirely plant-based. But don't worry - if there's an ingredient you don't like, just leave it out!
- Nutritious: Packed with protein, fiber, and essential nutrients, black-eyed peas are a healthy addition to any meal.
- Perfect for New Year's Day: Black-eyed peas are a symbol of luck and prosperity, making this dish a delicious way to start your year off right!
Ingredient Notes and Substitutions
- Black eyed peas: You'll need one pound of dried peas. As with cooking any type of legume from scratch, avoid using old beans. In other words, skip that bag that's been hiding in the back of the pantry for "who knows how long."
- Aromatics: Onion, garlic, and celery create a savory and complex base.
- Jalapeno and mushrooms (optional): Though both of these ingredients are optional, I think the flavor and texture they bring is worth the extra step. Feel free to double (or triple) the jalapeno if you love them as much as we do. Be sure to include all of the seeds if you want a bit of spicy kick.
- Dried herbs and spices: Thyme adds nice savory notes, while cumin, smoked paprika, cayenne, and black pepper add smokiness and a touch of heat. Since we usually add hot sauce to the finished dish, I kept the spice level fairly mild.
- Canned diced tomatoes: I used fire-roasted tomatoes but regular diced tomatoes are fine, too. Or sub a spoonful of tomato paste and an additional cup of water.
- Vegetable broth: This is the primary liquid used for cooking the black eyed peas. Any store-bought or homemade vegetable broth you like is fine.
- Leafy greens: If you plan to serve greens on the side, there's no need to include them here. Note that the greens are added after the peas are done. I like to use kale because it wilts down quickly in the residual heat. You can also use collard greens, mustard greens, spinach, or turnip greens.
See recipe card below for quantities and full step-by-step instructions.
Equipment
I'm currently using this 8-quart Instant Pot, but a 6-quart model also works for this recipe. Alternatively, for stovetop prep you'll need a large heavy-bottom pot with a lid.
How To Make Instant Pot Black Eyed Peas
Using the saute function on the Instant Pot, cook the onion and mushrooms for about 3 minutes or until you hear the moisture from the shrooms sizzling.
Next, create an open space in the center of the pot. Add the oil and let it get hot. Then add the thyme and spices directly to the oil. Stir and cook for a few seconds, then combine with the onion and mushrooms.
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Next add the celery and garlic and cook for about 1 minute.
Add the canned tomatoes and let this bubble and simmer for 1 - 2 minutes.
Add the black eyed peas, broth, water, salt, and bay leaf. Stir well, lock on the Instant Pot lid, and set the vent knob to sealing. Select manual/pressure cook, and cook at high pressure for 18 minutes. The Instant Pot will take a while to come to pressure, 15 minutes or so, then the timer will begin.
After the timer beeps and the 18 minutes are complete, let the Instant Pot sit undisturbed for 10 minutes (natural release). I like to set a timer so I don't forget.
Then carefully flip the vent knob to manually release the remaining pressure. Stir in the chopped greens, and taste for seasoning.
Tip: Kale and spinach wilt down quickly without any additional cooking. If you're using collard, turnip, or mustard greens, you can use the saute function on the Instant Pot and let it simmer for about 5 minutes to soften the greens.
Stovetop Instructions
Making black eyed peas on the stovetop is pretty easy, too, just not quite as hands-off as with the pressure cooker.
Though it isn't necessary to soak the black eyed peas first, it does speed up the cooking process and may make them easier to digest.
To do it, after sorting through the peas to check for twigs, pebbles, etc, place in a large bowl and cover with cold water. Let soak overnight, then drain and rinse with fresh water before moving on to step 1.
- Preheat a large stock pot over medium heat. Saute the onion, mushrooms, and celery for about 5 minutes.
- Add the oil, thyme, spices, and garlic, and stir well.
- Deglaze the pot with the canned tomatoes, stirring well.
- Add the broth, water (increase to 2 cups), black eyed peas, salt, and bay leaf. Bring to a boil. Cover, reduce heat to low to maintain a simmer, and cook for 45-60 minutes or until the peas are tender.
- Add the greens and stir until wilted.
How to Serve Black Eyed Peas
Serve your vegan Black Eyed Peas over rice for a tasty Hoppin' John.
Or enjoy them like a thick stew with cornbread on the side - or crumbled into your bowl - or a thick slice of crusty bread.
If you need a vegan cornbread recipe, I've gotcha covered:
- Southern Vegan Skillet Cornbread
- Oil-Free Cornbread
- Cranberry Sauce-Filled Cornbread Muffins
- and Vegan Jalapeno Cornbread Muffins
It's also traditional to add a splash of hot sauce or hot pepper vinegar to black eyed peas. The extra acidity and spiciness really takes it up a notch!
Outside of New Year's Day, black eyed peas are delicious in soups and in grain bowls along with vegetables and greens.
Sometimes I like to puree leftover black eyed peas in the food processor with a splash of salsa for a smoky black eyed pea dip!
FAQs
Absolutely. If you need unseasoned black eyed peas for use in another recipe, the only ingredients you need are black eyed peas, salt, broth, and water. Increase the water to 2 cups, and pressure cook as directed.
Store leftover black eyed peas in an airtight container in the refrigerator for up to 5 days.
Yes. Once completely cool, transfer to a freezer-safe container, leaving a bit of room at the top, and freeze for up to 2 months.
More Instant Pot Recipes
Related: If you enjoy cooking legumes from scratch, don't miss these versatile black lentils!
Hope you enjoy this Instant Pot Black Eyed Peas recipe. If you give it a try let us know in the comments below!
Recipe
Instant Pot Black Eyed Peas (Vegan)
Equipment
- 6-quart instant pot - or larger
Ingredients
- 1 pound dried black eyed peas
- 1 large yellow onion, chopped
- 8 ounces mushrooms, chopped, optional - such as baby bella
- 1 Tablespoon olive oil, optional
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 2 ribs of celery, chopped
- 1 large jalapeno, diced, optional - or more if you like
- 6 cloves garlic, minced
- 1 (14 oz) can diced fire roasted tomatoes
- 4 cups vegetable broth
- 1 cup water
- ¾ teaspoon fine sea salt
- 1 bay leaf
- 1 small bunch kale or collard greens - thick stems removed, chopped
- 1 Tablespoon soy sauce - or more to taste
- hot sauce - for serving
Instructions
- Check the black eyed peas for small pebbles or anything else that shouldn't be there, then rinse under cold water and drain. Set aside.
- Use the saute function on the Instant Pot, and let it get hot. Add the onion and mushrooms, and cook for 3-4 minutes or until softened.
- Clear a space in the center of the pot, and add the oil, if using. Add the thyme, paprika, cumin, cayenne, and black pepper directly to the oil. Stir and cook for a few seconds. Then add the celery, jalapeno, and garlic, and cook for 1 minute.
- Add the entire can of tomatoes (including the liquid), and let this simmer for 1-2 minutes.
- Add the black eyed peas, broth, water, salt, and bay leaf. Stir well, lock on the Instant Pot lid, and set the vent knob to sealing. Cook at high pressure for 18 minutes. The Instant Pot will take 15-20 minutes to come to pressure, then the timer will begin.
- When the Instant Pot beeps and the 18 minutes are complete, let sit undisturbed (natural release) for 10 minutes. I like to set a timer so I don't forget. Then carefully flip the vent knob to manually release the remaining pressure.
- Stir in the greens. If using something like kale, spinach, or arugula, the residual heat of the peas is enough to wilt the greens. For sturdier greens like collards, chard, or turnip greens, turn on the saute function and let it simmer until the greens are softened, about 5 minutes. Stirring occasionally also helps thicken the black eyed peas.
- Taste and adjust the seasonings, adding soy sauce, more salt and pepper, and/or hot sauce as desired. Serve with cornbread or rice and hot sauce or hot pepper vinegar on the side.
Notes
- Preheat a large soup pot over medium heat. Saute the onion, mushrooms, celery, and jalapeno for about 5 minutes.
- Clear a space and add the oil. Then add the thyme, spices, and garlic directly to the oil, and stir well.
- Deglaze the pot with the canned tomatoes.
- Add the broth, water (increase to 2 cups), black eyed peas, salt, and bay leaf. Bring to a boil. Cover, reduce heat to low to maintain a simmer, and cook for 45 - 60 minutes or until the peas are tender.
- Add the greens and stir until wilted. Taste and adjust seasonings.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
English says
This soup was so good I cooked it three times in one week. You feel healthier just eating it. The flavors were perfect and even though it's summertime I will be cooking this on regular rotation .
Shaundi says
Hi Lori~
What adjustments, if any, should I make if using frozen Black-Eyed Peas?
Happy New Year!
Lori Rasmussen says
Hi Shaundi, happy new year to you, too!
A few comments down you'll see my reply to Bill about using canned black eyed peas. With pre-cooked and frozen, you can do something similar. You could thaw them first, if you like.
Shaundi says
Thank you, Lori!
Jen says
Wonderful recipe. I did use the mushrooms and added collard greens at the end. Made the Instant Pot version. Will definitely make this again.
Maria says
Beans did not cook well with the stovetop instructions. Next time I would cook the beans ahead of time.
Siladasa says
Thank you Lori! A wonderful nutritious dish! I cooked the pre-soaked peas in a standard pressure-cooker, then added them for the final minutes of cooking the other ingredients, adding baby spinach for the greens. I took your suggestion of making the cornbread, a first in my experience and the bread turned out perfectly. It was sweet, more like a cake to my taste buds. Next time I may leave the agave syrup aside to find out what the savoury version is like. Excellent website and I really enjoyed reading about the vegan journey that you and husband have taken. Warmest wishes for the new year!
Bill says
Can canned peas work as well?
Lori Rasmussen says
Hi Bill - definitely. In the stovetop instructions (Notes section above), you could omit the water and use about 1 cup broth (or just enough liquid to help everything simmer and cook together). Then add the canned peas and greens.
kimmy says
I love this recipe, I've made it several times now. It freezes well. This last time I added in sweet potatoes and I always use collards. I have to chop the mushrooms up real fine so the hubby doesn't notice ha. Soooooo tasty, one of my favorite recipes from your blog. Thank you for this gem!
Jennifer Margopulos-Kelenske says
Great dish! Made it in the instapot with collards and it came out great. I don't know if I missed it though but I don't see where you were supposed to add the jalapenos in the instructions so I just added him at the end before I turned on the instant pot.
Lori Rasmussen says
Thanks for catching that, Jennifer! Just fixed it. I'm so glad you enjoyed the recipe. Happy New Year!
Natalie C says
OMG!! I saw this and had to try it immediately! Made it in the IP and it turned out PERFECTLY! Such a delicious take on an all time Southern favorite. THANK YOU!