Instant Pot Black Eyed Pea Stew Recipe - Whole Food Vegan

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be more nutritious and flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes can enhance flavor while diced tomatoes can be more economical.

Start with 1 cup of dried black-eyed peas; no need to soak them if using an Instant Pot.

Prep your vegetables: chop 1 onion, 2 carrots, and 2 stalks of celery into bite-sized pieces.

Add the chopped onion, carrots, and celery into the Instant Pot.

Chop 2 yukon gold potatoes and add them to the pot; you can use any type of potato.

Add herbs and spices: include parsley, thyme, garlic, cumin, smoked paprika, chili powder, and a no-salt seasoning or salt.

Add 1 bay leaf to the pot; remember to remove it before serving.

Add about 1 bunch of chopped dino kale; you can use any greens you like.

Pour in 32 ounces of low sodium vegetable broth; you can also use 4 cups of water or homemade broth.

Add 2 cans of diced tomatoes (14.5 ounces each) on top without mixing them in to avoid a burn warning.

Stir everything around slightly to mix in the spices.

Seal the Instant Pot lid and set it to pressure cook for 15 minutes.

Wait for the Instant Pot to come up to pressure, which may take 15-20 minutes, especially if using frozen ingredients.

After cooking for 15 minutes, allow for a natural release for 15-20 minutes, then perform a quick release for any remaining pressure.

Serve the stew over cooked whole grains or reheated rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary