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My Instant Pot Black Eyed Peas recipe brings back memories of Sunday dinners at my grandmother's house. The smoky sausage and tender collards create pure comfort in every spoonful. I love making this dish on chilly evenings or when New Year's Day rolls around. The aroma that fills my kitchen takes me right back to those family gatherings.
What Makes This Recipe Special
I discovered the magic of cooking black eyed peas in my Instant Pot last winter. No more overnight soaking needed. The peas turn out perfectly tender while soaking up all those wonderful flavors from the sausage and seasonings. My family loves gathering around the table when they smell this cooking which makes my heart so happy.
Your Shopping List
- Black Eyed Peas: Grab a pound from the dried beans section. I always sort through them while watching TV at night.
- Bacon: Four slices of your favorite kind. The thick cut works beautifully here.
- Smoked Sausage: One rope gives the perfect amount of smokiness to the whole pot.
- Fresh Veggies: You'll need an onion, two celery stalks and fresh garlic. These create the flavor base.
- Jalapeno: Just one gives a gentle warmth without too much heat.
- Cajun Seasoning: My secret weapon for deep Southern flavor.
- Chicken Broth: Four cups, low sodium lets us control the salt.
- Collard Greens: Two cups, chopped. Sometimes I swap in kale when the store is out.
- Bay Leaf: One leaf makes the broth sing.
Kitchen Magic Time
- First Things First
- Set your Instant Pot to sauté and cook that bacon until crispy. The smell brings my kids running to the kitchen every time. Then brown your sausage in those gorgeous bacon drippings.
- Building Flavors
- Toss in your onions, celery, garlic and that little kick of jalapeño. When I add the Cajun seasoning my kitchen smells like my mama's house on Sunday.
- The Main Event
- Pour in your broth and add those peas. I love watching the pot come together as I add the greens and that bay leaf.
- Pressure Time
- 25 minutes under pressure works like magic. I usually use this time to call my sister or tidy up the kitchen.
- Final Touch
- Give it a taste and adjust your seasonings. Trust your instincts here.
My Secret to Success
After years of making this recipe I've learned that patience makes perfect. Let those flavors meld together while the peas cook. My mother in law couldn't believe these weren't soaked overnight when I shared the recipe at our last family gathering.
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A Little Southern History
Growing up in Georgia we always had black eyed peas and collards on New Year's Day. My grandmother said the peas brought pennies and the greens brought dollars. Now I love sharing this tradition with my own family adding my own twist with the Instant Pot.
Serving It Up
In my house we love these peas ladled over a bowl of fluffy white rice. My husband sneaks seconds every time. Sometimes I'll whip up a batch of cornbread and watch it disappear as everyone soaks up the delicious broth.
Perfect Partners
Nothing beats fresh cornbread alongside these peas. Sometimes I make my grandmother's sweet version, sometimes I go with my spicy jalapeño cornbread. Both work beautifully with these smoky flavors.
Keeping It Fresh
These peas taste even better the next day. Pop them in an airtight container and they'll stay perfect in your fridge for about five days. I often make a double batch just for the leftovers.
Warming It Up
When you're ready for round two just warm these peas gently on the stovetop or in the microwave. Add a splash of broth if they've thickened up too much. The flavors just keep getting better.
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Making It Your Own
Some nights when I'm cooking for my vegetarian daughter I skip the meat and add extra seasonings. A spoonful of smoked paprika gives that same depth without the sausage. The beauty of cooking is making recipes work for your family.
New to Pressure Cooking?
I remember being nervous about my Instant Pot at first. Just make sure to scrape the bottom of the pot well after sautéing. This prevents that dreaded burn notice and keeps everything cooking perfectly.
Why I Love My Instant Pot
This magic pot has changed my weeknight cooking game. What used to take all day now happens in under an hour. The flavors concentrate beautifully and the peas come out perfect every single time.
Good for Your Soul and Body
These peas pack such a nutritious punch. Full of protein, fiber and those vitamin rich collards they're as good for you as they taste. My doctor actually complimented this recipe when I mentioned it at my last checkup.
Cooking from the Heart
Every time I make these Instant Pot Black Eyed Peas I think about all the generations of Southern cooks who came before me. While my methods might be modern the heart of this dish remains the same. It's about bringing people together and creating memories around the table.
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Common Questions About Cooking
- → Do I need to soak the black eyed peas first?
No soaking is required for this recipe. The pressure cooking method ensures tender peas without the extra preparation time.
- → Can I use different greens in this recipe?
Yes, you can swap collard greens for kale. Both options work well and provide similar nutrients and texture to the dish.
- → How long does this recipe keep in the fridge?
The cooked black eyed peas will keep fresh in an airtight container for 4-5 days. Make sure to refrigerate within two hours of cooking for best results.
- → Can I freeze the leftovers?
Yes, you can freeze the cooked black eyed peas for up to 4 months. Let them cool completely before transferring to freezer containers.
- → What can I serve with this dish?
White rice is the traditional pairing for these black eyed peas. You can add hot sauce on the side for extra kick and adjust the spice level to your taste.