Black Eyed Peas Recipe (Printable Format)
Quick pressure cooker black eyed peas with smoky sausage and collard greens. Perfect comfort food that needs no pre-soaking. Ready in about an hour.
# What You'll Gather:
01 -
Dried black eyed peas, 1 pound.
02 -
Regular cut bacon, 4 slices.
03 -
Smoked sausage, 8 ounces cut into ¼-inch rounds.
04 -
Yellow onion, diced (1 cup).
05 -
Celery stalks, 2 diced.
06 -
Fresh garlic, 1 heaping teaspoon minced.
07 -
Fresh jalapeno, seeded and diced.
08 -
Cajun seasoning mix, 1 tablespoon.
09 -
Dried thyme, 1 teaspoon.
10 -
Black pepper, ¼ teaspoon.
11 -
Low sodium chicken broth, 6 cups.
12 -
Fresh collard greens or kale, stems removed and chopped (3 cups).
13 -
Bay leaf, 1.
14 -
Salt to taste.
15 -
White rice for serving.
16 -
Hot sauce for serving.
# Step-by-Step Instructions:
01 -
Clean the black eyed peas in a colander under running water. Pick out any bad peas or debris.
02 -
Turn on Instant Pot to SAUTE for 15 minutes. Fry bacon until crispy (4-5 minutes), then brown sausage slices (2-3 minutes).
03 -
Mix in onion, celery, garlic, jalapeno with the seasonings. Cook together for a minute.
04 -
Pour in broth and scrape pot bottom. Add peas, greens, and tuck in bay leaf.
05 -
Seal lid and cook on high pressure 25 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
06 -
Remove bay leaf, taste and add salt if needed. Serve hot with rice and hot sauce.
# Important Tips:
01 -
Store in fridge up to 5 days or freeze up to 4 months.
02 -
Add liquid when reheating if needed.