Do I need to soak dried black-eyed peas before cooking them in an Instant Pot?

There's no need to soak black-eyed peas before cooking in an Instant Pot. Pressure cooking breaks down the beans' fibers for flavorful, tender beans with a reduced cooking time.

Can I freeze cooked black-eyed peas?

Freeze cooked black-eyed peas in a freezer-safe zip-top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop, back in the Instant Pot, or in the microwave until hot throughout.

How can I tell when black-eyed peas are done cooking?

When the beans are properly cooked, they should have a uniform color, plumped appearance, and tender (not mushy) texture. If your beans still have a chalky, hard texture, they need more time.

Instant Pot Black-Eyed Peas Recipe

Name: Instant Pot Black-Eyed Peas
Total time: 55 min
Ingredients: 4 cups chopped smoked ham (about 1 1/2 lb.); 1 pound dried black-eyed peas, rinsed; 4 cups lower-sodium chicken broth; 3 cups water; 1 medium-size (about 12 oz.) yellow onion, finely chopped (about 1 1/2 cups); 2 medium (5 1/2 oz. total) carrots, chopped (about 1 cup); 1 dried bay leaf; 1/4 teaspoon black pepper; Chopped fresh flat-leaf parsley

Active Time:

10 mins

Total Time:

55 mins

Servings:

Black-eyed peas are an absolute Southern staple. Though we love them as an addition to any veggie plate or Sunday supper, they get their 15 seconds of fame each year on New Year's Day.

This year, we're making Instant Pot black-eyed peas. Once you try this method, you'll never go back to the stovetop. One Test Kitchen Professional even said these were "perfect peas." Even better, this dump-and-go recipe requires very little work on your part.

Extremely tender and with a nice smoky flavor from ham, these Instant Pot black-eyed peas have all the flavor you crave. They're also versatile. We'd recommend making a batch of warm cornbread to dunk in the broth. But they're also delicious with roast chicken or ribs, and after they have chilled, you could even make a cold salad with them. Plus, our Test Kitchen pointed out that with the addition of more broth and some greens, you'd have a delicious black-eyed pea soup.

Learn how to make Instant Pot black-eyed peas. Then, put some on to simmer so you'll have the perfect dinner tonight.

Ingredients for Instant Pot Black-Eyed Peas

Simple additions of smoked ham, chicken broth, onion, and a bay leaf add deep flavor to tender black-eyed peas. To make Instant Pot black-eyed peas, you'll need:

Smoked ham: Infuses the dish with a smoky, meaty flavor.
Dried black-eyed peas: The star ingredient of the dish, adding texture and protein to the meal.
Lower-sodium chicken broth: The cooking liquid for the black-eyed peas, adding moisture and flavor to the dish.
Water: Thins the cooking liquid for a full-flavored dish that cooks to the perfect consistency.
Yellow onion: An aromatic base, adding depth to the black-eyed peas.
Carrots: For sweetness, color, and texture.
Bay leaf: Adds subtle herbal notes and complexity.
Black pepper: A hint of peppery spice.
Fresh flat-leaf parsley: For a pop of color and freshness.

How To Make Instant Pot Black-Eyed Peas

With just 10 minutes of active time, and ready in under an hour, these black-eyed peas need little attention to come out perfectly every time. Full instructions are below, but here's a brief recap before you get started:

Step 1. Add ingredients to Instant Pot: Place all ingredients except parsley in the Instant Pot.
Step 2. Cook black-eyed peas: Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes.
Step 3. Release pressure: Let the pressure release naturally for 20 minutes. Turn steam release handle to VENTING position, and let steam fully escape.
Step 4. Garnish, and serve: Remove and discard bay leaf. Garnish with parsley. Serve warm.

Instant Pot Black-Eyed Peas Variations

This simple dish is effortless and delicious, but can always be switched up to suit your preferences. To change up these black-eyed peas, consider these variations:

Ham: Replace the smoked ham with smoked turkey, smoked sausage, or omit it entirely if looking for a vegetarian option.
Herbs and spices: Amp up the flavor of this dish with smoked paprika, cayenne pepper, Cajun seasoning, thyme, or other favorite herbs and spices.
Aromatics: Give the black-eyed peas a boost with minced garlic.
Veggies: Add diced bell peppers, celery, or diced tomatoes for extra flavor.
Greens: Stir in kale, collard greens, or spinach in the last few minutes of cooking for extra nutrients and color.
Heat: Serve with hot sauce for a spicy kick.
Acidity: Stir in a splash of vinegar or lemon juice right before serving to brighten the dish.

Can I Make Instant Pot Black-Eyed Peas Ahead?

To make these black-eyed peas ahead, cook as directed, then let stand to cool to room temperature. Transfer to an airtight container or zip-top bag, and store in the refrigerator for up to four days, or freeze for up to three months.

Thaw overnight in the refrigerator if frozen. Reheat in the microwave, on the stovetop, or back in the Instant Pot until heated through. Add a splash of water or broth if needed to adjust the consistency.

What To Serve With Instant Pot Black-Eyed Peas

Serve black-eyed peas over rice, or with a side of cornbread or biscuits to soak up every drop of broth. Round out the meal with collard greens, okra, mac and cheese, sweet potatoes, fried green tomatoes, corn on the cob, hushpuppies, or other classic Southern sides, or pair with your favorite protein for a hearty meal.

More Black-Eyed Pea Recipes You'll Love

If you're looking to put a new twist on this staple side, look no further than these unique recipes:

Chili-Roasted Black-Eyed Peas
Texas Caviar
Southwest Black-Eyed Pea Dip
Grilled Stuffed Poblano Peppers
Smoky Black-Eyed Pea Hummus
Black-Eyed Pea and Grain Salad
Sausage and Black-Eyed Pea Soup with Greens
Roasted Pepper-Tomato Salad with Crispy Black-Eyed Peas

Editorial contributions by Katie Rosenhouse.

Ingredients

4 cups chopped smoked ham (about 1 1/2 lb.)
1 lb. dried black-eyed peas, rinsed
4 cups lower-sodium chicken broth
3 cups water
1 medium-size (about 12 oz.) yellow onion, finely chopped (about 1 1/2 cups)
2 medium (5 1/2 oz. total) carrots, chopped (about 1 cup)
1 dried bay leaf
1/4 tsp. black pepper
Chopped fresh flat-leaf parsley

Directions

Add ingredients to Instant Pot:

Place ham, black-eyed peas, broth, water, onion, carrots, bay leaf, and pepper in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.)
Cook black-eyed peas:

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Release pressure:

Let the pressure release naturally for 20 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.)
Garnish, and serve:

Remove lid from cooker. Remove and discard bay leaf. Garnish with parsley. Serve warm.

Frequently Asked Questions

Do I need to soak dried black-eyed peas before cooking them in an Instant Pot?

There's no need to soak black-eyed peas before cooking in an Instant Pot. Pressure cooking breaks down the beans' fibers for flavorful, tender beans with a reduced cooking time.
Can I freeze cooked black-eyed peas?

Freeze cooked black-eyed peas in a freezer-safe zip-top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop, back in the Instant Pot, or in the microwave until hot throughout.
How can I tell when black-eyed peas are done cooking?

When the beans are properly cooked, they should have a uniform color, plumped appearance, and tender (not mushy) texture. If your beans still have a chalky, hard texture, they need more time.