Instant Pot Black-Eyed Peas with Sausage and Greens

Instant Pot black eyed peas cooked with smoked sausage, bacon, and collard greens for a rich, Southern-style comfort food meal. This easy pressure cooker recipe uses dried black-eyed peas, Cajun seasoning, and simple pantry ingredients for a flavorful dish ready in under an hour. Perfect for family dinners, meal prep, or New Year’s traditions, served with rice and hot sauce for a classic homemade taste.

Ingredients

• 450 g (1 lb) dried black-eyed peas
• 4 slices bacon (not thick-cut), chopped
• 225 g (8 oz) smoked sausage, sliced into ½ cm (¼-inch) rounds
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 heaping teaspoon minced garlic
• 1 jalapeño, seeded and finely diced
• 1 tablespoon Cajun or Creole seasoning
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper (adjust to taste)
• 1.4 L (6 cups) low-sodium chicken broth
• 3 cups chopped collard greens or kale, tough stems removed
• 1 bay leaf
• ½ teaspoon salt, optional and to taste

For serving

• Cooked white rice
• Hot sauce (such as Tabasco)

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Instructions

1. Rinse the peas
   Place the dried black-eyed peas in a colander, rinse thoroughly under cold water, and drain well. Sort through and discard any debris. Set aside.
2. Brown the bacon and sausage
   Select SAUTÉ on the Instant Pot and set to 15 minutes. Once hot, add the chopped bacon and cook until crispy, about 4–5 minutes. Add the smoked sausage and sauté for 2–3 minutes, until lightly browned.
3. Build the flavor base
   Add the onion, celery, garlic, jalapeño, Cajun seasoning, thyme, and black pepper. Sauté for about 1 minute, stirring frequently until fragrant.
4. Deglaze and assemble
   Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the black-eyed peas and collard greens (or kale). Nestle the bay leaf into the mixture. Press CANCEL.
5. Pressure cook
   Secure the lid and seal the valve. Select MANUAL / PRESSURE COOK (High) for 25 minutes. The pot will take about 10–15 minutes to come to pressure before cooking begins.
6. Release pressure
   When cooking is complete, allow a natural pressure release for 10 minutes. Carefully release any remaining pressure manually.
7. Season and serve
   Remove the bay leaf. Taste and adjust seasoning with salt and extra pepper if needed. Serve hot over white rice with hot sauce on the side.

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Why You’ll Love This Recipe

• Made entirely in the Instant Pot for minimal cleanup
• Rich, smoky flavor from bacon and sausage
• Hearty, filling, and budget-friendly
• Perfect for meal prep and leftovers
• Comfort food that’s easy enough for weeknights

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Tips

• Rinsing the peas well helps remove excess starch and debris.
• Always deglaze the pot to prevent a burn warning.
• If you prefer thicker peas, mash a small portion before serving.
• Taste before adding salt, as bacon, sausage, and seasoning already contain sodium.

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Variations and Substitutions

• No pork: Use smoked turkey sausage or omit meat and add smoked paprika for flavor.
• Vegetarian: Skip bacon and sausage, use vegetable broth, and add a splash of liquid smoke.
• Greens: Spinach or Swiss chard can replace collards or kale.
• Spice level: Leave jalapeño seeds in or add cayenne for more heat.

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FAQs

Do I need to soak black-eyed peas first?
No soaking is required when using the Instant Pot.

Can I use canned black-eyed peas?
Yes, but reduce the cooking time to 5 minutes on high pressure and cut the broth in half.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.

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Serving

Serve these black-eyed peas over fluffy white rice, brown rice, or with crusty bread on the side. A fresh green salad pairs well for balance.

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Suggestions

• Add diced tomatoes for a slightly tangy twist.
• Serve with cornbread for a classic Southern-style meal.
• This dish freezes well—perfect for make-ahead lunches or dinners.