15-30 min6-8 servingsafrican

Southern Black-Eyed Peas

By Pamela Ellgen

6-8 Servings

15-30 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: African

Diet: Gluten Free

Yield: 6-8 Servings

Ingredients

1/4 cup real bacon bits
2 tablespoons smoked paprika
1/4 teaspoon red chile flakes
1/3 cup dried onion
2 teaspoons dried garlic
1/4 cup dried celery
1/4 cup dried bell pepper
1 teaspoon dried thyme
1 teaspoon sea salt
2 3/4 cups dried black-eyed peas
6 cups chicken broth
1 tablespoon balsamic vinegar

Smoky bacon, spicy red chile flakes, and savory onion, bell pepper, and celery permeate this delicious Southern favorite. Serve it alongside stewed collard greens and corn bread for a complete meal. Jar size: 3 1/2 to 4 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
Stir in 1 tablespoon of balsamic vinegar.

Notes

Tip: To make this recipe vegan, omit the bacon bits and replace the chicken broth with vegetable broth.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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