Instant Pot Black-Eyed Peas with Smoked Paprika

Name: Instant Pot Black-Eyed Peas with Smoked Paprika
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cups (360 g) dried black-eyed peas, rinsed, picked over and rinsed; 6 cups (1440 ml) vegetable broth; 1 whole (150 g) yellow onion, medium, diced (about 3/4 cup); 4 cloves (20 g) garlic cloves, minced; 1½ teaspoons (3 g) smoked paprika; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 2 tablespoons (30 ml) olive oil; 2 whole bay leaves; 2 sprigs (3 g) fresh thyme sprigs (optional)

From the MyKitchenBank Kitchen

Tender black-eyed peas infused with smoky paprika, garlic, and onion, cooked in the Instant Pot for a deeply flavored side dish ready in under 45 minutes. The peas stay whole and creamy without requiring overnight soaking. Perfect alongside cornbread, rice, or as part of a Southern-inspired meal.

Prep: 10 min
Cook: 30 min
Wait: 12 min
Total: 52 min
Makes: 6 servings (about 4 cups)

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Steps

Before you start

Rinse the dried black-eyed peas and pick through them for any stones or debris
Have all aromatics prepped and measured before starting
Keep a kitchen towel nearby for the Instant Pot vent

1
Sauté aromatics
- Turn the Instant Pot to the sauté setting on medium heat.
- Once the pot is hot, add the olive oil, then the diced onion.
- Cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic and cook for 30 seconds more until blooming.
- Stir in the smoked paprika and cook for another 30 seconds so the spice becomes fragrant and releases its oils.
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Ready when: Onion is soft and paprika is fragrant
Tip: Don't skip the paprika blooming step—it deepens the smoked flavor significantly.
2
Add peas and broth
- Pour in the vegetable broth, then add the rinsed black-eyed peas, bay leaves, and fresh thyme (if using).
- Stir well to combine and scrape up any browned bits from the bottom of the pot.
- Season with the kosher salt and black pepper.
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Ready when: All ingredients are submerged and evenly mixed
Tip: Make sure the peas are fully covered by liquid—they'll absorb it as they cook.
3
Pressure cook
- Cancel the sauté mode and secure the Instant Pot lid, making sure the vent is in the sealing position.
- Press the high pressure button and set the cook time to 20 minutes.
- The pot will take 5–7 minutes to reach pressure before the timer begins counting down.
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Ready when: Pressure releases and timer beeps
Tip: Don't open the lid early—the sealed pressure is what makes the peas cook quickly and evenly.
4
Release pressure and finish
- Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the vent to venting position to release any remaining steam.
- Open the lid and remove the bay leaves and thyme sprigs.
- If the peas seem too soupy, select sauté again and simmer uncovered for 2–3 minutes until some liquid reduces.
- Taste and adjust seasoning with additional salt and pepper as needed.
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Ready when: Peas are fork-tender, aromatics are soft, liquid is at desired consistency
Tip: A natural pressure release keeps the peas from splitting open. If you need them done faster, a quick release is fine, but texture may be slightly less uniform.

Good to know

Tips

Black-eyed peas don't require overnight soaking, so the Instant Pot method is truly quick. If you prefer an even creamier result, soak them in cold water for 2–4 hours first, then reduce the cooking time to 12 minutes.
Smoked paprika is the star here—don't skip it or substitute with regular paprika if you want authentic smoky flavor.
For a heartier dish, stir in diced ham, bacon bits, or andouille sausage during the sauté step, or add them at the end for a non-integrated texture.
Serve hot with cornbread, over rice, or alongside greens for a traditional Southern plate. A squeeze of fresh lemon or cider vinegar brightens the flavor at the table.

Make ahead

You can cook the peas up to 3 days ahead and refrigerate them in their cooking liquid. Reheat gently on the stovetop or in the microwave, adding a splash of broth if they've thickened. You can also freeze cooked peas (with liquid) for up to 3 months.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag. Reheat on the stovetop over medium heat, stirring occasionally and adding a little broth if needed to loosen the consistency.

Substitutions

vegetable broth → chicken broth or water. Chicken broth adds richness; water works but yields a milder flavor. Use the same amount.
smoked paprika → sweet or hot paprika plus 1/4 teaspoon liquid smoke. Liquid smoke mimics the smokiness if smoked paprika is unavailable. Stir the liquid smoke into the broth rather than blooming it.
yellow onion, medium → white onion or shallots. Either works with slightly different sweetness profiles. Use the same weight.
fresh thyme sprigs → 1/2 teaspoon dried thyme or oregano. Dried herbs are more concentrated; the smaller amount prevents overpowering the dish.