Black-Eyed Peas and Greens Recipe for the Instant Pot or Pressure Cooker

Name: Black-Eyed Peas and Greens Recipe for the Instant Pot or Pressure Cooker
Ingredients: 1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth); 1 medium to large onion, thinly sliced; 3 cloves garlic, minced; 1 cup (149 g) diced red pepper; 1 small jalapeño or other hot chile, minced; 2 tsp (4 g) smoked paprika; 1–2 tsp (3–5 g) chili powder; 1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained; 4 dates, finely chopped; 1 1/2 cups (355 ml) water or vegetable broth, plus more as needed; 1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles; 2 cups (32 g) chopped greens (such as kale, collards or Swiss chard); Salt to taste; Hot sauce such as Tabasco or Texas Pete

3.8

(16)

www.epicurious.com

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Servings: 6

Author : Kathy Hester

instant pot pressure cooker pea

Black-Eyed Peas and Greens Recipe for the Instant Pot or Pressure Cooker

Instructions

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Step 1

For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

Step 2

For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

Step 3

For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

Step 4

To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.

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