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Plant Based Instant Pot

December 27, 2019 · 18 Comments

New Year’s Instant Pot Black Eyed Peas

Bean Recipes· Mains· Recipes· Recipes by Course· Recipes By Seasons· Winter

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It’s almost whole new year! I’m looking forward to the new year and ringing it in with some Instant Pot Black Eyed Peas.

If you don’t know, us southerners think eating black-eyed peas on New Year’s Day fills up our year with luck!

Plant Based Instant Pot Black-Eyed Peas

What’s the Deal with Eating Black-Eyed Peas on New Year’s Day?

We think that eating black-eyed peas brings luck into the coming year.

People in the southern US eat cooked collard greens too. They are thought to attract money in the new year.

You can even make a dish of Hoppin John which has black-eyed peas and rice. I like to chop up collard greens and add them in too.

Don’t You Have to Soak Black-Eyed Peas?

Because they are in the quick-cooking bean category, soaking isn’t needed to speed up cooking time.

Of course if you soak because you have digestive issues, you can still soak them. However, you’ll need to reduce the cooking liquid and cooking time.

Instant Pot Black Eyed Peas for New Year's Day

What is the Cooking Time of Black-Eyed Peas in the Instant Pot?

Some people cook black-eyed peas as little as 15 minutes on high. Why do I cook these 25 minutes?

I want these beans to be extra creamy and the extra cooking time breaks down the beans to create the texture I was looking for.

This is NOT the time to cook black-eyed peas for them to be whole and used in salads or other dishes.

How Can You Add a Smoke Flavor to Vegan and Plant Based Food?

Liquid smoke is my favorite way to add old fashioned smoky flavor. While you might think it’s chemicals or artificially flavored, that’s not the case. It’s actually condensation from a fire, so it’s all natural.

Smoked paprika is another smokey addition that adds a great flavor to beans, stews, and more.

I often use both together, like in this recipe, but you can always just use one or the other, to suit your taste.

More Recipes to Try

  • Instant Pot Refried Mayacoba Beans
  • Easy Instant Pot Corn Chowder
  • Vegan Instant Pot Jackfruit White Bean Chili
  • The Only Instant Pot Gift Guide You Need!
Instant Pot Black Eyed Peas
Plant Based Instant Pot Black-Eyed Peas

Plant Based Instant Pot Black-Eyed Peas

Kathy Hester
Celebrate New Year’s Day with these healthy black-eyed peas. Southerners eat them for luck, but you can eat them just because they are healthy and delicious!
4.33 from 71 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 238 kcal

Equipment

  • Frontier Co-op Nutritional Yeast Mini Flakes, 1 Pound Bulk Bag
  • Bytewise Organic Cowpea Beans/Black-eyed Peas/Lobiya, 2lb
  • Colgin Assorted Liquid Smoke Gift Box 4.0 OZ

Ingredients
  

Saute Ingredients

  • 2 tablespoons water
  • 1/2 cup minced onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon liquid smoke

Instant Pot Ingredients

  • 1 1/2 cups dried black-eyed peas NOT soaked beforehand
  • 3 cups water
  • 1 vegan bouillon cube

Before Serving Ingredients

  • 2 tablespoons nutritional yeast
  • salt and pepper to taste

Instructions
 

  • Use the sauté setting over normal, or medium heat, and heat the water. 
  • Saute the onion until they become transparent, and add more water as needed. Then add the garlic, smoked paprika and liquid smoke. Sauté a minute more.
  • Add the black-eyed peas, water, and bouillon, then put the lid on and make sure that the vent is sealed. 
  • Cook on manual setting at high pressure and set for 25 minutes.
  • Allow the pressure to release naturally. Stir in the nutritional yeast, salt, and pepper, then serve.

Video

Nutrition

Serving: 1gCalories: 238kcalCarbohydrates: 42gProtein: 17gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 191mgPotassium: 809mgFiber: 8gSugar: 5gVitamin A: 155IUVitamin C: 3mgCalcium: 81mgIron: 6mg
Keyword black eyed peas, instant pot black-eyed peas, New Year’s black eyed peas, plant based black eyed peas, vegan black eyed peas
Tried this recipe?Let us know how it was!
New Year’s Instant Pot Black Eyed Peas
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Instant Pot Teff Vegetable Soup »

Comments

  1. Michelle says

    January 1, 2019 at 9:40 pm

    Do you have to clean/rinse the black eyed peas first?

    Reply
    • Kathy Hester says

      January 1, 2019 at 11:58 pm

      Yes, I always rinse and look through any dry beans that I cook.

      Reply
  2. Paul says

    January 1, 2019 at 10:20 pm

    3 stars
    So I followed the recipe and added instant smoke, smoked paprika and the nutritional yeast and while it did turn out nice and creamy it was quite bland (and I was generous with the onion and garlic). Like the consistency but would really like more flavor. Haven’t tried over rice but that will likely dilute the flavor even more. Perhaps some diced raw onions over the top will help?

    Reply
    • Kathy Hester says

      January 2, 2019 at 12:01 am

      These are mild, but I often serve with hot sauce on the side. You could also add in some Cajun spice blend if you want. You could also saute an onion, garlic and some chopped jalepenos and/or add in bouillon cubes.

      You can really take this recipe or any others and adapt them to suit you.

      Reply
  3. Jenni says

    January 1, 2019 at 11:49 pm

    5 stars
    These look and sound excellent! Happy New Year!

    Reply
  4. Jennifer says

    March 10, 2019 at 11:54 pm

    I plan to soak first. How much liquid should I use and what amount of cooking time?

    Reply
    • Kathy Hester says

      March 28, 2019 at 4:11 pm

      In general the cooking time will be cut in half as would the water, since these are extra creamy I would err on the side of extra time and water.

      Reply
  5. Sheila says

    December 27, 2019 at 5:58 pm

    What type of boullion cube?

    Reply
    • Kathy Hester says

      December 27, 2019 at 6:07 pm

      I usually use my homemade bouillon: https://plantbasedinstantpot.com/vegan-instant-pot-bouillon/, but you can use any vegan bouillon cube or just add some nutritional yeast if you don’t have any on hand.

      Reply
  6. Brenda says

    December 27, 2019 at 6:07 pm

    YAY ! Thanks Kathy for re-posting this recipe. Just in time for the New Year! Now I don’t have to go looking for it. Woot Woot! (I’m Southern too and totally get it :>)

    Reply
    • Kathy Hester says

      December 27, 2019 at 6:41 pm

      Thank you for being excited about it <3

      Reply
  7. Courtney Ibrahim says

    January 1, 2020 at 11:15 pm

    If you double the recipe? Does the cook time change?

    Reply
    • Kathy Hester says

      January 2, 2020 at 2:09 am

      You would still cook the same amount of time if you double it.

      Reply
  8. Christi says

    January 1, 2020 at 11:22 pm

    I made these- turned out to perfect consistency! Added salsa to one bowl and balsamic to next bowl- both added nice flavor!

    Reply
  9. Laura says

    January 6, 2020 at 11:51 pm

    My family lived this! My not plant based granddaughter took the left overs home☺

    Reply
  10. Marge Teilhaber says

    January 10, 2020 at 3:41 am

    Never had black-eyed peas but ordered a few bags from Vitacost after reading this. I LOVE THIS RECIPE. Don’t see where to rate it.
    I did the 1.5C of dried beans but soaked for 8 hours, drained, and put them in fridge. They doubled in size. I have no digestive issues. I just like the bean broth to be clean so I prefer to wash, soak, dump soaking water and start with fresh water for cooking. I chopped finely half a large red onion and dumped in the bean bowl (I cooked them in a large steel bowl), same for half a garlic head. I didn’t bother sauteing. I wonder if that would make much difference in flavor. I stuck to the 1/2 t of smoked paprika (good move on my part lol!) and no liquid smoke. I might get the thing that you recommend, Kathy, but I have no affinity to smoked food so maybe I’ll just pass on it. I did 26M HP and natural release and then added 4T of nooch. IT’S SOOOO GOOD. It’s a soup!!

    I then put in IP 2C of oat groats, 4C of DIY broth, the other half of the chopped onion & garlic and it’s cooking now. What a filling & healthy & DELICIOUS combo that’s going to be!!

    I cannot wait to make your bouillon cubes, Kathy. I’m sure that they will do an amazing job of ramping up the flavor of anything (savory, of course, obviously!)

    So now just on principle I must thank you, Kathy, by buying one of your books. You have a vegan IP book, right?
    Also, I bought a few of those balsamic vinegars that Chef AJ talks about. I wonder what a t or T of one of those will do for the flavor. I love it as it is but still worth a try.
    Thank you for a wonderful recipe, Kathy Hester!

    Reply
  11. Marge says

    January 17, 2020 at 2:57 am

    I ate it for 4 days and gone. Delicious. Will make the bouillon cubes this weekend and will add in garlic and ginger, too. Will make the combo again this weekend. Sooooo delicious!

    Reply
  12. Cathy says

    January 2, 2022 at 5:06 am

    Thank you Kathy. These are delicious. Perfectly creamy and smoky. Delicious with brown rice. Easy to make and very satisfying.

    Reply

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