Gibson Girl Griddle: Black Eyed Peas from Tatyana

Instant Pot Black-Eyed Peas (Southern Style)

With the added flavours from bacon and pork sausages and plenty of veggies, these Instant Pot black-eyed peas are cooked to perfection for a comforting and savory meal.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 278kcal

Ingredients

1 tablespoon butter or olive oil
1 medium onion diced
3 rashers bacon thick cut, chopped
5-6 oz. pork sausage good-quality, chicken or turkey sausage can also be used
1 stalk celery diced
½ large bell pepper diced (any colour, or one carrot)
3 cloves garlic minced or finely diced
2 cups black-eyed peas dry
2 teaspoon dried thyme or fresh
1 bay leaf
2 teaspoon Cajun/Creole seasoning like this
2 cups or more collard greens or kale roughly diced
5 cups chicken broth you can do chicken stock cube and water

To finish:

2 tablespoons lemon juice lifts up the dish
Salt and pepper to taste depends on how salty the bacon and the chicken broth

Instructions

Turn the Instant Pot on and press the Sauté function key. Add the butter, onions and bacon and sauté for 4-5 minutes. In the meantime, cut away some of the skin from the sausage and squeeze out the ground meat mixture in small chunks.
Add the pork sausage, celery and bell pepper and stir through. Add the rest of the ingredients, stir through, and press Cancel to stop the Sautéing.
Pop and lock the lid and set the Instant Pot to Manual, HIGH pressure, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will begin. Once the cooking stops, allow 10 minutes for natural pressure release, then follow with quick release and open the lid.
Stir in the lemon juice and taste for salt and pepper. You can also add a little cayenne pepper if you like more heat.

Notes

Kale can be used instead of collard greens. Diced ham or ham hock meat can be used instead of bacon.

Nutrition

Gibson Girl Griddle

Tuesday, January 7, 2025

Black Eyed Peas from Tatyana