Black-Eyed Peas Summer Salad

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Black-Eyed Peas Summer Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 8 servings, chicken broth, chopped fresh dill, contributed, cook 30 min, corn kernels, crumbled feta cheese, cucumber, dried black-eyed peas, easy, gluten free, ground black pepper, medium red onion, modern, olive oil, prep 15 min, pressure cook, roma tomatoes, salad, salt

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
8 servings
Ingredients
  • 2 cups dried black-eyed peas
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cucumber
  • 2 roma tomatoes
  • 1/2 medium red onion
  • 1 Corn kernels
  • 1/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh dill
  • 2 tsp olive oil
Instructions
  • Add peas and broth to the Instant Pot®. Lock lid.
  • Press the Beans button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain any extra liquid.
  • Transfer black-eyed peas to a medium bowl. Allow to cool 10 minutes.
  • Toss in remaining ingredients. Cover and refrigerate 30 minutes or up to overnight. Serve chilled.
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