Instant Pot Black Eyed Peas with Greens
Braised in a sweet and tangy liquid, black-eyed peas and collards are cooked to perfection in record time using the Instant Pot.
Servings: 6
Ingredients
- 3 slices thick bacon, chopped OPTIONAL
- 1 small onion minced
- 3 cups water
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon pepper
- ½-1 teaspoon crushed red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 cup dried black eyed peas rinsed and sorted
- 1 pound collard greens chopped into ribbons
- 1 teaspoon kosher salt
Instructions
- Turn the Instant Pot to the saute function and let it heat up. Once heated, add in 3 slices thick bacon, chopped to the inner pot and saute for 3 to 5 minutes, allowing the bacon to render off its fat. Once the bacon is browned, remove the bacon from the inner pot using a slotted spoon and place the bacon on a paper-towel-lined plate.
- If needed, drain off all but ½ to 1 tablespoon of the rendered bacon grease from the inner pot and then add 1 small onion (minced) to the inner pot. Saute the onion until softened, this should only take a few minutes. Once the onion has softened, turn off the saute function on the Instant Pot.
- Add 3 cups water to the inner pot and using a spatula or wooden spoon, scrape off any browned bits off the bottom of the inner pot.
- Add 1 tablespoon brown sugar, 2 teaspoons minced garlic, ½ teaspoon pepper, ½-1 teaspoon crushed red pepper flakes, 1 tablespoon apple cider vinegar, and 1 cup dried black eyed peas (rinsed) and give everything a stir to incorporate.
- Layer 1 pound collard greens on top of the black-eyed peas.
- Seal the Instant Pot and then set the cooking time to 40 minutes on high pressure. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. Then open up the inner pot and season with 1 teaspoon kosher salt.
- Remove the black-eyed peas and greens from the inner pot, straining off the cooking liquid if desired. Sprinkle the reserved bacon over the greens and serve.
Video
Notes
Storage: Store any leftover black-eyed peas and greens in an airtight container in the refrigerator for up to 5 days.
Vegetarian Modification: Omit the bacon, and saute the onion in ½ tablespoon of olive oil in place of using the bacon grease. You may also need to add a bit of additional salt before serving to account for the salt in the bacon.
Greens: Use collards, mustard greens, or kale. Remove the bottom step, and then slice the leaves into ribbons.
Nutrition
Calories: 207kcal | Carbohydrates: 25g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 525mg | Potassium: 534mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3816IU | Vitamin C: 28mg | Calcium: 214mg | Iron: 3mg
