I reported earlier in the month that my husband gave me an Instant Pot for Christmas. Although it wasn’t at the top of my wishlist (nor, indeed, anywhere on my wishlist), I have tried to give it a fair opportunity.
Here is a recipe for one of my more successful attempts:
Black-Eyed Peas
1/2 bag black-eyed peas, rinsed, but not pre-soaked
1 package of smoked sausage or kielbasa (12 ounces)
3 cups chicken broth (or use beer, if you prefer)
1. Put all ingredients in the Instant Pot and seal it.
2. Set it on pressure cook for 30 minutes.
3. Let it come up to pressure and then cook for the 30 minutes you programmed.
4. Use the natural release method of cooling down. Let the Instant Pot sit until the button drops of its own accord (about 30 more minutes)
5. Voilà!—soft black-eyed peas, without pre-soaking. Serve with cornbread or over rice.
I’ve made black-eyed peas twice in the Instant Pot. The first time, I tried using ham for the meat, but it wasn’t spicy enough. The sausage is better—use your favorite kind.
This recipe is designed for the Mini Instant Pot (3-quart capacity), so if you have a larger pot, you could double the ingredients. But I’ll leave it up to you to determine how long to cook them—I still don’t have that adaptation figured out.
Sorry, I didn’t take a picture of what my black-eyed peas looked like. My husband and I ate them too quickly.
Do you have a favorite Instant Pot recipe?
Nope. Don’t have one.