Pressure cooker, Side dish
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Instant Pot Black-Eyed Peas and Collard Greens

A bowl of black eyed peas and collard greens on a wood table with a bag of beans, a napkin, and a spoon
Instant Pot Black-Eyed Peas and Collard Greens

Instant Pot Black-Eyed Peas and Collard Greens. Pressure cooker beans and greens for luck in the New Year.

Every New Years Day, I have a surge of traffic as people look for recipes to bring good luck in the New Year. My two most popular are pressure cooker black-eyed peas and pressure cooker collard greens. And, every year on New Years, I also get the question: do you I have a recipe for black-eyed peas AND collard greens?

Why yes, yes I do…now. (Ahem. Sorry this took so long.) I figure we need all the luck we can get this New Year, so eat your black-eyed peas and collard greens! (If you’re Polish, eat your pork and sauerkraut. If you’re Italian, eat your sausage and green lentils. If it brings luck in the New Year, it’s time to serve it. Please!)

Black-eyed peas and collards are a great combination. Black-eyed peas don’t need to soak, and they pressure cook for the same amount of time as the collard greens, making it simple to toss everything in the pot and cook it together. The only trick is wilting the collard greens – the raw leaves take up a lot of space in the pot, so I sauté them to get them to shrink enough to fit the beans. And, of course, I’m sautéing the collards in bacon fat – pork, beans, and collards just go together.

Looking for good luck in the New Year? (Aren’t we all?) Try these peas and greens – you won’t be disappointed.

Recipe: Instant Pot Black-Eyed Peas and Collard Greens

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A bowl of black eyed peas and collard greens on a wood table with a bag of beans, a napkin, and a spoon

Instant Pot Black-Eyed Peas and Collard Greens


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups of peas and greens 1x

Description

Instant Pot Black-Eyed Peas and Collard Greens. Pressure cooker beans and greens for luck in the New Year.


Scale

Ingredients

  • 1 pound dried black-eyed peas, sorted and rinsed
  • 1/4 pound bacon, cut into 1-inch pieces
  • 1 pound collard greens, cleaned and stems trimmed
  • 1 teaspoon fine sea salt
  • 6 cups water
  • ½ teaspoon fresh ground black pepper

Instructions

  1. Sort and rinse the black-eyed peas: Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water.
  2. Brown the bacon, then wilt the collards: Spread the bacon out in the bottom of an Instant Pot or other pressure cooker, then set the pot to sauté mode adjusted to medium (medium heat for a stovetop PC.) Cook the bacon, stirring occasionally, until it is browned and crispy, about 5 minutes. Stir a big handful of the collards into the bacon, coating with the bacon grease, until they wilt slightly. Repeat, stirring and packing in the rest of the collards as they wilt. Don’t worry about the max fill line on the cooker – the collards will wilt quickly. 
  3. Black-Eyed Peas into the Pot: Stir the rinsed and sorted peas into the pot with the collards, sprinkle with 1 teaspoon of salt, and then pour in 6 cups of water. Stir and shift things around to make sure all the black-eyed peas are submerged below the water line. (The greens can be above the water, if you need them to be – they’ll cook fine either way. But the peas should be submerged.)
  4. Pressure cook for 15 minutes with a Natural Release: Lock the lid and pressure cook for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
  5. Simmer to thicken (optional, if you have extra time): Set the Instant Pot to Sauté mode adjusted to low and simmer everything for another 15 minutes. 
  6. Season and serve: Stir in the ½ teaspoon of fresh ground black pepper. Serve and enjoy!

Notes

Want to use a ham hock instead of bacon? Instead of browning the bacon in step 1, heat a tablespoon of vegetable oil until shimmering. Continue the recipe with wilting the collards step. Add the ham hock with the black-eyed peas and water. After cooking, remove the ham hock, shred it, discard any fat, skin, or bones, and stir the shredded ham back into the pot.

Want a vegetarian version? Instead of bacon, heat 1 tablespoon of vegetable oil until shimmering, then add 1 chopped onion and 1 clove of garlic, and sauté until softened. Continue the recipe at the wilting the collards step.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Fine Mesh Strainer

Flat edged wooden spoon

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Black-Eyed Peas and Collard Greens, Pressure Cooker Black-Eyed Peas and Collard Greens

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Black-Eyed Peas
Pressure Cooker Collard Greens with Bacon
Pressure Cooker Pork Steaks, St. Louis BBQ Style
My other Instant Pot and Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

3 Comments

  1. Mike McIntosh says

    Mike,
    I have great access to fresh purple hull peas (my preferred alternative to black-eyed peas). I’m going to be using chard instead of collards, so the cooking time will be shorter. What’s the adjustment for fresh over dried peas?
    Thanks,
    Mike in Austin

    • I don’t know what the adjustment is for fresh peas – I’ve never had them to try out. If you use them, let me know how it goes!

  2. Just what I was looking for! And thank you for the vegetarian version. I am going to be cooking both versions this year. What are your thoughts of my adding a few drops (or more) of Wright’s Liquid Smoke to either of the versions?

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