This Instant Pot Black-Eyed Peas with Greens recipe brings a comforting Southern favorite to your table in a fraction of the usual time. Dried black-eyed peas, tender collard greens, and a bit of bacon are pressure-cooked in a sweet-and-tangy broth for a dish that’s full of flavor and surprisingly easy to prepare.
Kristen’s Keys for Instant Pot Black-Eyed Peas and Greens
Just a few simple tips will help you get perfectly seasoned, tender peas without turning them to mush.
- Use dried black-eyed peas, not canned. The timing is set so the peas and greens finish at the same time. Canned peas would overcook and become mushy.
- Hold the salt until the end. Adding salt before pressure cooking can firm the beans. Salt after cooking keeps the peas creamy and tender.
- Allow a natural pressure release. Let pressure fall slowly for at least 15 minutes to protect texture and keep the peas intact.
- Don’t worry about the volume of greens. It looks like a lot up front, but greens collapse dramatically during pressure cooking.
How to Make Black-Eyed Peas with Greens Using the Instant Pot
This step-by-step guide works for both new Instant Pot users and experienced cooks.
Step One: Sauté Bacon
Set the Instant Pot to Sauté and add the chopped bacon. Cook 3–5 minutes until the fat renders and the bacon begins to brown. Remove the bacon with a slotted spoon and set it aside to crisp. Leave ½ to 1 tablespoon of bacon grease in the pot to flavor the dish.
Skipping bacon? Use a tablespoon of olive oil instead; the recipe still works well without pork.
Step Two: Sauté the Onion
Add the minced onion to the reserved bacon grease (or olive oil) and cook until softened, a couple of minutes. When the onion is translucent, press Cancel to turn off the Sauté function.
Step Three: Deglaze the Inner Pot
Pour in about ½ cup of water and scrape up any browned bits from the bottom of the pot. This prevents a burn warning and brings that flavor into the cooking liquid.
Step Four: Layer Ingredients
Add the remaining water, garlic, brown sugar, apple cider vinegar, red pepper flakes, and rinsed black-eyed peas. Stir briefly to combine, then pile the greens on top—no stirring needed.
Rinse the dried peas. They can be dusty and should be rinsed and sorted before cooking.
Step Five: Pressure Cook
Seal the lid and cook on High Pressure for 40 minutes. After cooking, allow a natural pressure release for at least 15 minutes, then release any remaining pressure and remove the lid.
Do not quick-release when cooking dried black-eyed peas—quick release can lead to a mushy texture.
Step Six: Season and Serve
After opening the pot, season with kosher salt to taste and stir gently. Serve warm topped with the reserved bacon for crunch and extra flavor. Traditional sides like cornbread or pork and sauerkraut make for a festive meal if you want to follow custom.
Recipe Modifications & Notes
- Vegetarian option: Omit the bacon and sauté the onion in ½ tablespoon olive oil. Add a touch more salt at the end if desired to compensate for the missing bacon savor.
- Swap the greens: Mustard greens or kale can replace collards with excellent results.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Flavors often deepen after a day, making leftovers even better.
More Delicious Instant Pot Recipes
- Instant Pot Pork and Sauerkraut
- Instant Pot Zuppa Toscana
- Instant Pot Pork Chops
- Instant Pot Brats
- Instant Pot Shrimp Boil
Instant Pot Black Eyed Peas with Greens
Video
Ingredients
- 3 slices thick bacon, chopped OPTIONAL
- 1 small onion, minced
- 3 cups water
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon pepper
- ½-1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 cup dried black eyed peas, rinsed and sorted
- 1 pound collard greens, chopped into ribbons
- 1 teaspoon kosher salt
Instructions
- Turn the Instant Pot to Sauté and heat. Add the chopped bacon and sauté 3–5 minutes, until bacon renders fat and browns. Remove the bacon with a slotted spoon and set aside.
- Drain all but ½–1 tablespoon of the bacon grease if necessary. Add the minced onion and sauté until softened, then turn off Sauté.
- Pour in 3 cups water and scrape up any browned bits from the bottom of the pot.
- Stir in 1 tablespoon brown sugar, 2 teaspoons minced garlic, ½ teaspoon pepper, ½–1 teaspoon crushed red pepper flakes, 1 tablespoon apple cider vinegar, and 1 cup rinsed dried black-eyed peas.
- Layer 1 pound chopped collard greens on top of the peas.
- Seal the pot and cook on High Pressure for 40 minutes. Allow a natural pressure release for at least 15 minutes, then release any remaining pressure and open the lid.
- Season with 1 teaspoon kosher salt or to taste, stir gently, and serve topped with the reserved bacon.
Equipment
-
Electric pressure cooker (6 or 8 quart)
Notes
Vegetarian modification: Omit the bacon and sauté the onion in ½ tablespoon olive oil. Add a bit more salt before serving if desired.
Greens: Use collards, mustard greens, or kale. Remove tough stems and slice the leaves into ribbons.
Nutrition
Carbohydrates: 25g
Protein: 11g
Fat: 8g
Nutrition information is automatically calculated and should be used as an approximation.