Instant Pot Black-Eyed Peas and Greens: A Southern Staple

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale provides similar nutrition and flavor, while mustard greens are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and cheaper if made in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika can provide a similar color without the cost.

Hit sauté on the Instant Pot and let it warm up.

Chop 3 thick slices of bacon and sauté until browned, then remove to a paper towel-lined plate to drain.

Leave about 1 tablespoon of bacon grease in the pot.

Add 1 small minced onion to the grease and sauté for 3-4 minutes until soft.

Turn off the Instant Pot and deglaze the pan with about 0.5 cup of water, scraping the bottom to remove brown bits.

Add the remaining 2.5 cups of water to the pot for a total of 3 cups.

Add 2 teaspoons of minced garlic, 0.5-1 teaspoon of crushed red pepper flakes, 1 tablespoon of brown sugar, and 1 tablespoon of apple cider vinegar to the water.

Rinse 1 cup of dried black-eyed peas and check for rocks, then add them to the pot.

Cut 1 pound of collard greens into small ribbons and pile them on top of the liquid in the pot.

Seal the Instant Pot lid, ensuring the vent knob is pointed towards sealed, and set the cook time for 40 minutes on high pressure.

After cooking, let the pressure release naturally for 15 minutes before opening the lid.

Add about 1 teaspoon of kosher salt to taste and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary