If you like cooking dried black-eyed peas from scratch but forget to soak them in advance, this Instant Pot black-eyed pea recipe is a game-changer. Black-eyed peas are one of my pantry staples. I always keep them on hand to make curries, pulao, salad, or even dosa. Homemade black-eyed peas have a deeper flavor, cheaper and healthier than canned.
Ingredients
How to Cook Black Eyed Peas in Instant Pot
Rinse 1 cup of dried black-eyed peas 1-2 times. Add the rinsed black-eyed peas to the Instant Pot bowl along with 2.5 cups of water, and salt. Close the Instant Pot with the pressure valve to Sealing. Pressure cook on HIGH for 8-10 minutes (8 minutes for firmer beans, 10 minutes for tender). Once the pot beeps, let the pressure release naturally. Open the Lid. Take one black-eyed pea and mash it with your fingers to check the tenderness. You can immediately use cooked black-eyed peas or refrigerate them for later use in an airtight container. **Note: 1 cup of dried black-eyed peas yields 2.5 to 3 cups of cooked black-eyed peas. So this equals two cans of black-eyed peas.
Tips for cooking Instant Pot Black Eyed Peas
There are a few tips for cooking perfect beans.
Old beans take longer to cook - Fresh beans usually take less time to cook compared to old beans lying in the kitchen pantry. You can quickly soak the black-eyed peas in hot water for at least 1-2 hours, reducing the cooking time.
Storage Suggestions
Cooked black-eyed peas can be refrigerated in an airtight container for 3 to 4 days. You can also freeze it by patting any excess moisture on a paper towel and storing it in 1-2 cup batches in a freezer-safe bag for up to 3 months.
More Instant Pot Basic Series
Instant Pot Chickpeas How to Cook Beets How to Cook Sweet Potatoes Steam Broccoli One Minute Quinoa Boil Potatoes
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