Instant Pot Black-Eyed Peas with Collard Greens and Bacon

Name: Instant Pot Black-Eyed Peas with Collard Greens and Bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Southern
Ingredients: 6 slices (180 g) thick-cut bacon, chopped into ½-inch pieces; 1 (150 g) medium yellow onion, diced; 4 (20 g) garlic cloves, minced; 1½ cups (300 g) dried black-eyed peas, rinsed and drained; 6 cups (320 g) fresh collard greens, chopped (remove thick stems); 4½ cups (1080 ml) chicken broth (or vegetable broth); 2 bay leaves; ¼ tsp (½ g) red pepper flakes; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) apple cider vinegar; ½ tsp (1 g) smoked paprika (optional)

From the MyKitchenBank Kitchen

A Southern one-pot dish combining tender black-eyed peas, garlicky collard greens, and smoky bacon, made quickly in the Instant Pot. The pressure cooker softens the dried peas and greens together while the bacon renders its fat and flavor, creating a savory, hearty side that tastes like it simmered for hours.

Prep: 15 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 6 servings (about 1½ cups per person)

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Steps

Before you start

Rinse dried black-eyed peas and pick through for any stones or debris
Chop collard greens and bacon before starting—you'll need to work quickly once the pot heats
Have a colander ready for draining the peas at the end if you prefer less broth

1
Cook bacon and sauté aromatics
- Turn the Instant Pot to the sauté setting on high heat.
- Add the chopped bacon and cook for 5–6 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered.
- The bacon doesn't need to be fully done—it will finish cooking during pressure cooking.
- Remove the bacon with a slotted spoon to a paper towel, leaving about 2 tablespoons of bacon fat in the pot.
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Ready when: Bacon is crispy and fat has rendered
Tip: Don't cook the bacon completely—it will overcook during pressure cooking. Reserve the fat for flavor.
2
Build the flavor base
- Add the diced onion to the pot and sauté for 3 minutes, stirring often, until softened and beginning to turn translucent.
- Add the minced garlic and smoked paprika (if using) and cook for 30 seconds, stirring constantly, until fragrant.
- The onions should be soft but not browned.
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Ready when: Onions are translucent and garlic is fragrant
Tip: Keep the heat high and stir constantly to prevent the garlic from burning.
3
Add peas and broth
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
- Add the rinsed black-eyed peas, bay leaves, red pepper flakes, salt, and black pepper.
- Stir well to combine.
- Do not fill the pot beyond the maximum line (the peas will expand).
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Ready when: All ingredients are well combined
Tip: Scraping the pot releases fond, which adds deep flavor. Do not skip this step.
4
Pressure cook the peas
- Close the Instant Pot lid, turn the steam valve to the sealing position, and press the Pressure Cook button (or Manual mode if your model uses it).
- Set the timer for 20 minutes on high pressure.
- The pot will take 5–7 minutes to come to pressure, then cook for 20 minutes.
- Do not open the lid during cooking.
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Ready when: Pressure indicator pin drops after 20 minutes of cooking
Tip: Use high pressure for tender peas; low pressure will require 30 minutes.
5
Natural release and vent
- When the timer beeps, let the pot sit undisturbed for 10 minutes (natural pressure release).
- After 10 minutes, carefully turn the steam valve to the venting position to release any remaining steam.
- Wait until the pressure indicator drops fully (about 30 seconds), then open the lid slowly.
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Ready when: Pressure indicator has fully dropped and lid opens freely
Tip: Never force the lid open. If it resists, more steam needs to release.
6
Add collard greens and simmer
- Stir the cooked black-eyed peas.
- They should be tender but not mushy.
- Add the chopped collard greens (in two batches if needed, stirring between additions to help them wilt into the liquid).
- Press the sauté button again and bring to a gentle simmer for 5 minutes, stirring occasionally, until the greens are fully wilted and tender.
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Ready when: Collard greens are wilted and tender, no stiff stems remain
Tip: Add the greens in batches if they don't fit at once—they'll wilt down quickly.
7
Season and finish
- Stir in the apple cider vinegar and the reserved bacon pieces.
- Taste and adjust salt and pepper as needed.
- The dish should be savory with a slight tang from the vinegar.
- If you prefer a thicker texture, let it simmer 1–2 more minutes; if you like more broth, stir in warm broth (¼ cup at a time).
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Ready when: Flavors are balanced; bacon is incorporated and tender
Tip: Vinegar is essential—it brightens the dish and balances the richness of the bacon fat.
8
Serve
- Ladle into bowls or a serving dish.
- The peas should be creamy, the greens tender, and the broth flavorful.
- Serve hot as a side dish or over cornbread.
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Tip: Leftover flavors meld beautifully; this dish tastes even better the next day.

Good to know

Tips

For crispier bacon bits, cook the bacon to full crispness in step 1, then add it back only in the final 30 seconds before serving.
Dried black-eyed peas vary in age and moisture—older ones may need 5 extra minutes of pressure cooking. Start checking at 20 minutes; the peas should be creamy and break easily when pressed, not firm.
This dish pairs beautifully with cornbread, rice, or a side of hot sauce. A splash of hot sauce stirred in at the end adds a modern kick.
If you like a more brothy dish, stir in an extra cup of broth before adding the greens for a soup-like consistency.

Make ahead

You can prepare the bacon, onion, garlic, and collard greens up to 8 hours ahead. Rinse and drain the black-eyed peas no more than 2 hours before cooking (they can dry out).

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. Freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium heat, stirring often and adding a splash of broth if it's too thick. Microwave portions (covered) for 2–3 minutes on 50% power.

Substitutions

thick-cut bacon → smoked turkey or ham hock. Use ¼ pound of smoked ham hock instead of bacon. It will need 5–10 additional minutes of pressure cooking to become tender, so add it in step 3 and increase pressure cooking time to 25–30 minutes.
fresh collard greens → mustard greens, turnip greens, or kale. These leafy greens cook similarly. Kale will be slightly tougher; add it 2 minutes earlier.
chicken broth (or vegetable broth) → vegetable broth or water. Vegetable broth works perfectly. Water is less flavorful; if using it, increase salt by ¼ teaspoon.
apple cider vinegar → white wine vinegar or fresh lemon juice. Use the same amount. Lemon juice is brighter and less earthy; white wine vinegar is more subtle.