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Black-eyed peas are a Southern classic, and this Instant Pot version delivers all the rich, smoky flavor you love without the extra steps. No soaking required—just tender, creamy peas with bacon and savory ham, cooked up in a fraction of the time for the ultimate bowl of comfort food!
Growing up, black-eyed peas were always a sign of good luck, especially on New Year’s Day. My mom would simmer them for hours on the stovetop (check out my Stovetop Black-Eyed Peas), filling the house with that unmistakable aroma of Southern comfort food. Fast forward to today, and while I cherish those traditional flavors (don’t worry, I keep all those flavors in this recipe), I’m all about finding ways to simplify.
Thanks to the Instant Pot, you can skip the soaking step entirely—no more planning ahead or waiting around! In just a fraction of the time, you’ll have tender, creamy, black-eyed peas that taste like they’ve been cooking all day. It’s the perfect blend of tradition and convenience, making this recipe ideal for busy weeknights or when you’re hosting that bunch of your people (you know, family or friends)!
Nikki’s Recipe Rundown
- Taste: Smoky, savory, and oh-so comforting, thanks to the bacon, ham, and perfectly seasoned broth.
- Texture: Creamy and tender, with just the right balance of broth and peas.
- Ease: The Instant Pot does the heavy lifting here—no soaking required and minimal effort!
- Pros: Quick and efficient with deep, slow-cooked flavor. Plus, it’s a one-pot wonder for easy cleanup.
- Considerations: You’ll want to use a ham hock or bone for that rich, authentic flavor. Don’t skip the natural release for the best results.
- Recipe Repeatability: Absolutely! It’s versatile, delicious, and perfect for New Year’s Day or a cozy weeknight dinner.
Southern Style Black Eyed Peas Ingredients
- Dried Black-Eyed Peas: Make sure to sort and rinse them to remove any debris. No soaking is needed, saving time!
- Thick-Cut Bacon: Adds smoky richness and flavor to the broth. Dice it for bits of bacon in every bite, or leave it whole for easier removal.
- Ham Bone, Shank, or Hock: A ham bone or ham hock brings incredible depth to the peas. Be sure to pull off the tender meat after cooking.
- Onion: Diced and sautéed, it creates a flavorful base for the peas.
- Garlic: Adds warmth and depth—fresh minced garlic is key. If you don’t have garlic powder will definitely work too!
- Chicken Broth: Provides a savory, seasoned cooking liquid that keeps the peas flavorful.
- Red Pepper Flakes: Optional, but a pinch gives just the right amount of subtle heat.
Variations and Substitutions For Southern Instant Pot Black-Eyed Peas
- Spicy Kick: Add diced jalapeños or a few dashes of hot sauce for a nice spicy twist. For an even bolder flavor, increase the red pepper flakes.
- Smoky Flavor: Toss in smoked sausage or smoked turkey for deeper smoky goodness. Sauté it alongside the bacon for maximum flavor.
- No-Pork Option: Swap the bacon and ham bone for a smoked turkey leg. Use a bit of avocado oil to sauté the veggies, then follow the recipe as written.
- Vegetarian: Skip the bacon and ham, and use vegetable broth instead of chicken. Add a splash of liquid smoke or smoked paprika for that smoky, savory flavor.
- Creamy Southern Style: Stir in a little heavy cream near the end of cooking for a silky, rich texture that takes these peas to the next level.
- Add Greens: Toss in fresh collard greens, kale, or turnip greens.
- Tomato-Based: Add a can of diced tomatoes (with juices) for a flavorful, tomato-infused broth. Pair it with smoked sausage and a sprinkle of Creole seasoning for a Southern Creole twist.
💡Shortcut Ideas 💡
- Use pre-diced onion and pre-minced garlic to skip the chopping.
- If you don’t have homemade or store-bought chicken broth on hand, use bouillon cubes with water.
- If short on time, skip crisping the bacon—add it straight to the pot for flavor.
How To Make Black-Eyed Peas in the Instant Pot
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté the Bacon
Turn the Instant Pot to the sauté setting and let it get hot. Add diced bacon and cook until crispy, about 7–10 minutes.
If you prefer the flavor without bacon pieces in the peas, leave the bacon whole for easy removal later.
Once done, set the bacon aside, but leave the grease in the pot.
Step 2 | Sauté the Onions and Garlic
Add the diced onions to the bacon grease and sauté until soft and fragrant, about 2 minutes. Stir in the garlic and cook for another minute.
Season the mixture with salt, pepper, and red pepper flakes (if using), and give everything a good stir.
Step 3 | Deglaze and Combine
Slowly pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits—this step adds amazing flavor.
Stir in the rinsed black-eyed peas, bacon, and ham bone or hock.
Step 4 | Pressure Cook the Peas
Cancel the sauté setting and secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” on high pressure and set the timer for 30–35 minutes (35 for creamier peas). It will take about 15 minutes to come to pressure.
Step 5 | Release Pressure and Shred Ham
Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Carefully unlock the lid.
Remove the ham bone or hock and set it aside to cool. Stir the peas and broth together. Once the ham is cool enough to handle, shred the meat into bite-sized pieces and stir it back into the peas.
Step 6 | Taste, Adjust, and Serve
Taste the peas and season with additional salt and pepper as needed.
If you’d like creamier peas, mash a few of them directly in the pot with a fork or potato masher.
Give everything a final stir and serve warm, garnished with fresh parsley if desired.
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Recipe Tips
- No Soaking Needed: The Instant Pot cooks the peas perfectly tender without any soaking time.
- Deglazing is Key: Be sure to scrape up all the browned bits after adding the broth—this step locks in flavor and prevents the Instant Pot from triggering the burn warning. Leaving anything stuck to the bottom can stop the pot from pressurizing properly.
- Natural Release: Don’t skip the natural release step! It keeps the peas tender and prevents splitting.
- Adjusting Creaminess: If you like creamier peas, mash some of them right in the pot with a fork or potato masher.
Recipe FAQs
Nope! The Instant Pot eliminates the need for soaking. The high-pressure cooks the peas perfectly tender without any pre-soaking.
This recipe is designed for dried peas, but if you’re using canned, you’ll need to adjust the cooking time significantly. Use the sauté function to combine all the ingredients, simmer for 10-15 minutes, and skip the pressure cooking step.
No worries! You can substitute with diced ham, smoked sausage, or even a smoked turkey leg for that same savory, smoky flavor.
Scraping up the browned bits after sautéing adds a ton of flavor and prevents the burn warning by making sure nothing is stuck to the bottom of the pot.
For a creamier texture, mash a few of the peas directly in the pot using a fork or potato masher. You can also stir in a splash of heavy cream for extra richness.
Storage
Freezing: Black-eyed peas freeze beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make Ahead: These peas taste even better the next day, so feel free to cook them ahead of time. Reheat on the stovetop or microwave with a splash of broth.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
What to Serve with Black-Eyed Peas
The beauty of black-eyed peas is how versatile they are. You can serve them as a hearty main dish or a savory side, and they pair beautifully with all your Southern favorites—like cornbread, collard greens, and pork chops. Whether you’re cooking them for good luck or just a comforting southern meal, this recipe is all about bringing family together over a bowl of something delicious and familiar.
We also love them with baby green lima beans, creamed corn pudding, and oven-fried chicken!
May you also love my Southern Stovetop Black-Eyed Peas.
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Southern Black-Eyed Peas in the Instant Pot
Equipment
- 1 6 quart Instant Pot
Ingredients
- 1 pound dried black eyed peas, sorted & rinsed
- 3 to 4 slices of thick cut bacon, diced
- ½ cup diced onion
- 2 cloves garlic, 2 tsp minced garlic
- 1 ½ teaspoon salt, (or to taste)
- ½ to 1 teaspoon black pepper
- ⅛ to ¼ teaspoon red pepper flake, (optional)
- 1 ham bone with meat, ham shank or ham hock
- 6 cups chicken broth
Instructions
- Set the instant pot to the saute function and let it get hot. Add diced pieces or whole bacon slices and saute until crispy (or the way you like it), about 7-10 minutes. Remove the bacon, but leave the grease. (You can also reserve some of the bacon pieces for the garnish if you’d like).If you prefer not to have pieces of bacon in the peas but want the flavor, leave the bacon pieces whole and remove them for serving.3 to 4 slices of thick cut bacon
- To the bacon grease, add in onions and saute until they are almost translucent and fragrant, about 1-2 minutes. Then add in the minced garlic and saute another minute.½ cup diced onion, 2 cloves garlic
- Next add in salt, black pepper, and red pepper if using and stir into the onions and garlic1 ½ teaspoon salt, ½ to 1 teaspoon black pepper, ⅛ to ¼ teaspoon red pepper flake
- Slowly add in the chicken stock while scraping (or deglazing) any bits that may be in the bottom of the pan with a wooden spatula making sure nothing is stuck to the pan.6 cups chicken broth
- Then, add in the ham, bacon, and rinsed peas and stir it.1 ham bone with meat, 1 pound dried black eyed peas
- Cover and seal the lid – making sure the vent is turned to the sealed position. Hit CANCEL to stop the saute function, then turn the dial or press the MANUAL (high-pressure button and set the timer for 30 minutes to 35 minutes (35 will give you a softer, creamier pea). It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the cook time is up, allow the pressure to release naturally for 10 minutes, then release “vent” any remaining pressure by manually opening the pressure valve.
- Unlock the lid and take out the ham bone and meat, setting it aside to cool for a few minutes. Give everything in the pot a stir. Once the meat is cool enough to handle, use two forks or your hands (disposable gloves if you prefer) to pull the meat off the bones into bite-sized pieces. Stir the meat back into the pot.
- Taste the peas and season with additional salt and pepper to taste. If the peas aren’t tender enough to your liking add an additional 5 minutes of cooking time.
- Stir everything together until combined. It will look pretty brothy at this point. If you prefer creamier peas, use a potato masher or a fork to mash some of them. This will break them down and give the mixture a creamier texture—just give it another stir to bring it all together.
- Garnish with parsley if desired and enjoy!
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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