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Overhead close-up square photo of instant pot black eyed peas.

Instant Pot Black Eyed Peas

Say good-bye to boring beans! (by the way, did you know that black-eyed peas are actually a legume?) Cooking dried Black Eyed Peas is much healthier and tastier than using canned, and it’s so easy when you use an Instant Pot!
Course Side Dish
Cuisine American, Southern
Keyword Instant Pot
Prep Time 10 minutes
Cook Time 25 minutes
Coming to Pressure and Releasing 25 minutes
Total Time 1 hour
Servings 8
Calories 336kcal
Author Wendy Polisi


  • Instant Pot


  • 16 ounces dried black-eyed peas
  • 1 tablespoon avocado oil
  • 8 ounces bacon chopped
  • 1 onion chopped
  • 1 rib celery chopped
  • 2 carrots peeled and diced
  • 1 jalapeño seeded and diced
  • 6 cups chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper


  • Rinse the black-eyed peas well and set them aside.
  • Set your Instant Pot to high sauté. When it is preheated, add the oil, bacon, onion, celery, carrots and jalapeño.
  • Cook for about 8 minutes, until the bacon is cooked and the vegetables are tender.
  • Pour ½ cup of the broth into the pot and scrape up any browned bits on the bottom of the pot.
  • Add the remaining broth, black-eyed peas, salt, and pepper.
  • Cancel the saute function and place the lid on the pressure cooker.
  • Set the steam release knob to sealing and select Manual/Pressure Cook for 25 minutes.
  • When the time is up, let the steam release naturally for 10 minutes and then do a quick release.


Calories: 336kcal | Carbohydrates: 39g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 1604mg | Potassium: 961mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2602IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 6mg