Save
Nothing hits the spot like a bowl of Instant Pot black eyed peas and greens with sausage. Every time I make this, I'm reminded of cozy Sunday gatherings at my grandma's place. Cool nights or New Year's? That's when I crave these the most. The smell in my kitchen takes me right back to family hugs and laughter.
Why You'll Love This
Last winter, I figured out how easy black eyed peas are in the Instant Pot. Say goodbye to soaking overnight. The beans get soft and soak up every bit of sausage and seasoning. Whenever this is on, my family can't stay away from the kitchen. That always makes me smile.
What to Buy
- Bay Leaf: Toss one in for some extra flavor magic.
- Collard Greens: Chop up two cups. Kale's a good backup if that's all you've got.
- Chicken Broth: Four cups, low sodium is my pick so I can salt it the way we like.
- Cajun Seasoning: This one’s my go-to for that real southern taste.
- Jalapeno: Just use one for a mellow touch of heat.
- Fresh Veggies: Dice up an onion, grab two celery stalks, and smash some garlic. That’s your flavor base.
- Smoked Sausage: A full rope brings in that smoky shine.
- Bacon: Four strips—thick cut gives you more to love.
- Black Eyed Peas: A pound of dried ones, pick through 'em when you're chilling at night.
How To Do It
- Wrap It Up
- Take a spoonful and check if it needs another pinch of salt or some spices. Trust your taste buds—don't be shy!
- Let the Pressure Work
- Lock on the lid and crank up the pressure for 25 minutes. That's enough time to tidy up or give someone you love a call.
- Bring It Together
- Pour in your broth, throw in the peas, chunks of greens, and a bay leaf. Watch it all come together in the pot!
- Get the Flavors Going
- Dump in the celery, chopped onion, jalapeno, garlic, and lots of Cajun seasoning. My house smells like childhood when this happens.
- Start Big
- Pop your Instant Pot to sauté. Cook the bacon till crispy and golden. Toss in sausage and give it a little brown, right in those tasty drippings.
My Best Tip
If I've learned anything over the years, it's to give the peas time to really soak up the flavor. Let everything sit and meld as it cooks. My mother-in-law still doesn't believe this dish didn't soak all night, and honestly, I love surprising her with it.
Save
A Southern Tradition
Growing up in Georgia meant black eyed peas and greens showed up every New Year's Day. Grandma swore peas brought you some spare change, and greens meant you’d find some extra cash. Now I’ve mixed in my own spin with this fast pressure cooker method.
Serving Suggestions
We scoop these peas over steaming rice and dig in. My husband always comes back for another round. Sometimes I bake up some cornbread on the side, and everyone soaks up that tasty broth. It’s gone in minutes.
Tasty Sides
A piping hot skillet of cornbread is just right for dunking in with these beans. I switch between my grandma's sweet style and a spicy jalapeno version, depending on the crowd. Either way, they're both a big hit.
Stay Fresh Longer
Let your peas cool then store in a sealed container in the fridge. They keep great for five days—if they last that long. Half the time, I double my batch because we want leftovers the next day.
Easy Reheating
Heat your peas gently on the stove or pop 'em in the microwave. If things have thickened, just splash in more broth. Trust me, the flavors get even bolder after a day or two!
Save
Make It Yours
When my vegetarian kid’s home, I leave out the meats and grab the smoked paprika. All the flavor, none of the sausage. That’s the best thing about cooking—it should fit what your family likes most!
Pressure Cooking Tips
I was nervous the first time I tried my Instant Pot too. Just remember to scrape up any brown bits after sautéing so you don’t get that dreaded burn message. Makes everything work just right.
Why the Instant Pot Rocks
This gadget seriously saves me on busy nights. What used to take me hours is now ready in under sixty minutes. Everything tastes deeper and richer and the peas turn out just the way I want.
Feel-Good Eats
This bowl is packed with good stuff. Lots of protein, fiber, and those vibrant greens—tastes awesome, and it's good for you too. My doc even asked for this version when I brought it up!
Made With Love
Every pot of black eyed peas and greens I cook reminds me of all those Southern cooks in my family tree. Even though I've sped things up, the spirit is still the same. It’s truly about gathering everyone around and making lifelong memories.
Save
Recipe FAQs
- → Should I soak black eyed peas beforehand?
No, there's no need. The Instant Pot makes the peas soft and ready without any soaking time.
- → Can I switch to a different type of greens?
Sure, swap out collard greens with kale or another leafy option that you like. They'll taste great and provide a similar texture.
- → How long does this dish keep in the refrigerator?
It stays fresh for up to 4-5 days in an airtight container if put in the fridge within two hours after cooking.
- → Is it possible to freeze any leftovers?
Yes, you can freeze them for up to four months! Let the food cool completely before putting it in containers and placing in the freezer.
- → What goes well with this meal?
You can't go wrong with white rice. Add hot sauce on the side if you want to turn up the heat—it’s up to you!