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close up of creamy black eyed peas with white rice on top in black bowl

Southern Black Eyed Peas

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Yield: 6 1x
  • Category: Sides
  • Method: Instant Pot
  • Cuisine: Southern

Description

The best Southern Style Black-Eyed Peas recipe you’ve been looking for. Incredibly flavorful, creamy, and chock-full of richness. These soul food, black-eyed peas cook up in the Instant Pot for easy, no-soak quickness! Tender smoked turkey pieces, aromatics, cajun spices, and perfect black-eyed peas. This is the only recipe you need for southern comfort, gatherings, and beyond. Stovetop notes provided!


Ingredients

Scale
  • 1 tablespoon olive oil- bacon grease/duck fat as substitute 
  • 1 large white onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 small jalapeño, seeds discarded and finely diced
  • 6 cloves of garlic, finely minced
  • 2 bay leaves
  • 23 teaspoons cajun seasoning, plus more to taste
  • 1 tablespoon worcestershire
  • 1 lb smoked turkey wings- smoked ham hock as substitute 
  • 1 lb (16 ounces) black-eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken stock or broth
  • freshly chopped parsley, as garnish- optional

for serving

  • cooked white rice and/or cornbread- optional

Instructions

  1. Set the Instant Pot to the “sauté” function for 7 minutes. Coat the bottom of the pot with the oil. Once the oil is shimmering; toss in the onion, bell pepper, celery, and jalapeño mixture. Cook the aromatics together until tender, stirring frequently, about 6-7 minutes.
  2. Toss in the garlic and continue cooking for another 1 minute.
  3. Add the bay leaves, cajun seasoning, worcestershire, smoked meat, black-eyed peas, and chicken stock into the pot. Stir everything together to combine and place the lid onto the pot to lock in place.
  4. Set the Instant Pot to the “manual” or “pressure cook” function and set the timing to 35 minutes. After the cooking cycle is complete, allow the pressure to release naturally in the “vent” position for about 7-10 minutes or until all the steam has ceased.
  5. Unlock the lid and remove the smoked meat from the pot, set aside to cool down for a few minutes before handling. Stir the mixture together. Then back to the meat, use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Add the pieces of meat back into the pot.
  6. Stir everything together to fully combine, then remove the bay leaves from the pot. You will see the mixture look very brothy at first, but as you continue to stir; the peas will break down some & thicken the pot. This will result in the mixture taking on a creamier consistency.
  7. Taste the peas and season with more cajun seasoning, if desired. Serve immediately with a garnish of freshly chopped parsley and cooked white rice or cornbread for extra comforting vibes. Enjoy!

Notes

  1. For cajun seasonings, I use Slap Ya Mama or Tony Chachere’s.
  2. For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.

Keywords: black eyed peas, instant pot black eyed peas, instant pot beans, creamy black eyed peas, southern black eyed peas