Black-Eyed Peas: Smoky Sweet Instant Pot Recipe
Start a new tradition with these flavorful black-eyed peas!
Servings: 10 people
Calories: 127kcal
Equipment
- Instant Pot
- Skillet
Ingredients
- 1 pound black-eyed peas dried
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoon thyme leaves dried
- 1 tablespoon smoked paprika
- 7.5 cups vegetable broth
- 4 ounces tomato paste canned
- 1/4 cup maple syrup
- 1 teaspoon salt
- 2 tablespoons butter salted
- 1 onion medium, peeled, halved, thinly sliced
- 2 cups mushrooms baby bella or white, sliced thin
Instructions
- Set instant pot to "pressure cook", "high", and set timer for 15 minutes.
- Remove rack from inner pot and set aside. Combine first 9 ingredients in instant pot and stir. Cover and lock lid.
- Set pressure valve to "sealing". Timer will start once pressure level is reached.
- While peas are cooking, prepare the onions & mushrooms.
- In a large skillet, melt butter and add onions and mushrooms. Saute, but do not stir often, to allow caramelization. Do not crowd the pan, and work in batches if necessary. Set aside and keep warm.
- When timer goes off on instant pot, allow a 15 minute natural release before moving pressure valve to "venting" to release remaining pressure. Check peas for doneness, and if not done, seal and cook on high for another 5-8 minutes before checking for doneness again. Be sure to allow a natural release to avoid burns.
- Spoon beans in bowls and top with caramelized onions and mushrooms. Happy New Year!
Nutrition
Serving: 0.5Cup | Calories: 127kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 1050mg | Potassium: 367mg | Fiber: 4g | Sugar: 10g | Vitamin A: 989IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg |
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