Black Eyed Peas with tender shredded pork roast are quick and easy to make in the Instant Pot. No soaking required and this recipe is so flavorful!
So many recipes out there are for a slow cooker. Sure, there's something comforting about cooking something like this for hours and hours, but using your Instant Pot is the best method! If you love black eyed peas, you'll surely love my Collard Greens and homemade cornbread!
BEST BLACK EYED PEAS RECIPE
Every time my dad comes to visit, my sister makes him black eyed peas. They're his favorite.
I've had my sister's recipe and it's really good. But this recipe is even better. Sorry, Sis.
Why using the Instant Pot works so well for this recipe:
There are so many reasons why the Instant Pot is so much better than a crockpot in general, but even more so when making black eyed peas.
- There's no need to soak the beans. Typically, any time you use dried beans you'll need to soak them to soften them. Just a quick rinse is all that is needed when using the Instant Pot. From there, the beans will turn out completely soft and moist without being mushy.
- You can sear the pork roast before cooking it. With most slow cookers, you'll need to do this on the stove first. Why dirty another dish? Do all the searing in the Instant Pot and then cook all that yummy stuff that stuck to the bottom into your recipe.
Here are the ingredients you'll need:
Although many people prefer a good vegan or vegetarian black eye pea recipe, I'm a believer that pork and beans are a match made in heaven.
Many people will choose to use bacon, but I find that pork shoulder adds so much flavor to this recipe, any fat completely melts away in the Instant Pot, and the meat shreds perfectly.
- one bag of dried black eyed peas
- a two-pound pork shoulder roast with a bit of oil to sear it in
- onion, celery, bell pepper, jalapeno (for a little kick), and garlic
- salt, pepper, and garlic powder
- chicken broth, some hot sauce (like Tobasco) for a bit more of a kick, and some bay leaves
How to make Instant Pot Black Eyed Peas:
If you're used to making these in a crockpot or on the stove for hours and hours, this recipe is going to blow your mind.
- First step is to rinse the beans. Easy enough.
- Next you'll want to cut the pork into tiny cubes and sear it in some oil in the Instant Pot. The trick is to do it in small batches to avoid over crowding and not to turn the meat until the bottom is nice and crispy.
- Set that seared meat aside and give your veggies a quick sear. This also helps loosen any of that wonderful meat that got stuck to the bottom.
- You'll put all of the ingredients except for the peas in the Instant Pot and cook it for about 10 minutes under pressure.
- Release the pressure, open the lid, add the beans, stir, close the lid, then cook on high pressure for another 15 minutes. Done!
Are black eyed peas really beans?
I wondered this myself. Do you know the answer?
Black eyed peas actually are beans.
According to the Library of Congress of all resources, I found out that both peas and beans are legumes, and both have edible seeds and pods. But black eyed peas are indeed beans. "Beans traditionally were in the genus Phaseolus, but now some of the species, including the black-eyed pea, are in the genus Vigna. Peas are in the genus Pisum."
Black Eyed Peas Recipe
- 1 pound black-eyed peas (dried)
- 2 tablespoons vegetable oil
- 2 pound pork shoulder roast (diced into 1/2-inch cubes with any large chunks of fat removed)
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 1 bell pepper (seeded and diced (green or red))
- 1 jalapeno (seeded and diced)
- 4 cloves garlic (sliced)
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 2 teaspoons vinegar based hot sauce (like Tobasco)
- 3 bay leaves
- Rinse the beans in a collandar and set aside.
- Heat the oil in the Instant Pot on saute mode. When the oil is shimmering, add the pork in small batches. In order to get a nice sear, I divided my pork into three batches. Allow to cook without stirring until the bottom is golden brown, then transfer to a plate. You do not want to cook the pork; just make one side nice and crispy. Continue with remaining pork until complete.
- Add the onion, celery, bell pepper, jalapeno, and garlic to the Instant pot and cook, stirring while scraping up any bits stuck to the bottom, until lightly browned, about 6 to 8 minutes. The total cooking time for the pork and the vegetables was about 30 minutes for me.
- Add the remaining ingredients (except for the black eyed peas) and the browned pork along with any juice from the plate back to the Instant Pot. Attach the lid, lock, and cook on high pressure for 10 minutes.
- Quick release the pressure. Add the black eyed peas, stir, and then close lid and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes, then release remaining pressure (if anto open the lid. Disgard bay leaves. Add additional salt, if desired. Serve and enjoy!
- Unlike many black eye pea recipes, you do no need to soak them ahead of time. Just a thorough rinse when using the Instant Pot.