Instant Pot Organic Black-Eyed Peas are so delicious, and they are a fast cooking bean! They don’t need to be soaked just season them with great organic ingredients.
- 1 Tbsp organic Olive Oil
- 1 big organic Onion, chopped
- 1 organic Celery Rib (Stalks), diced
- 1 organic red Bell Pepper
- 2 organic Bay Leaves
- 2 sprigs Fresh Thyme
- 3 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp chili pepper (optional if you like spicy)
- 1 tsp Coarse Salt, or 3/4 tsp table salt
- 6 organic cloves Garlic, 2 pressed or 4 minced
- 1-2 Jalapeño Pepper, seeded and diced small (optional)
- 3 1/2 cups organic homemade Chicken Broth or vegetable broth
- 2 tsp Balsamic Vinegar
- 1-2 slices Bacon, chopped
- 1 small organic Ham Hock (or meaty ham bone)
- 1 1/4 cups organic Black-Eyed Peas, dry*
Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.
Add the onion, celery, bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
Add the thyme, smoked paprika, pepper, chili pepper and salt. Stir.
Add the garlic and jalapeño. Cook for about 1 minute, stirring frequently.
Add the broth, balsamic vinegar, bacon, and ham hock.
Stir in the black-eyed peas
Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position. Cancel the Sauté function.
Press the Pressure Cook/Manual button (or dial) and use the + or – button (or dial) to select 20 minutes (for firmer beans choose 14 minutes). High Pressure.
When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 10 minutes (10 minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock (the ham hock won’t be tender, it is for flavor, but if you can get some meat off of it, add it to the pot!).