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peas stew in green plate on black background

Pressure Cooker Black Eye Peas Recipe

This year, this is the black eye peas recipe you need to serve your family. Filled with bold flavor and a little kick from the pepper, but serves perfectly well over white rice to create a Hoppin' John dish!
Course Main Course, Main Dish
Cuisine American, Caribbean, Haitian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 People
Calories 265kcal


  • 4 Tbsp. Olive Oil
  • 1 Whole large onion diced
  • 4 Cloves Garlic minced
  • 1 Green onion chopped
  • 2 Tbsp. Fresh Parsley
  • 2 Large Carrots chopped
  • 2 Large tomato seeds removed and chopped
  • 2 Tbsp. Tomato paste
  • 2 Stalks celery diced
  • 2 Tbsp. Rice vinegar
  • 4 cups Black Eye Peas 1 packaged; Optional: soaked
  • 1 Tsp. Kosher Salt or to taste
  • 1 Tsp. Black Pepper or to taste
  • 1 Tsp. Allspice
  • 1 Tsp. Cayenne pepper Optional or to taste
  • 5 cups Water
  • Cooked White rice or brown rice for serving (Hoppin' John)


Black Eye Peas Instant Pot

  • Chop, dice, or cut the celery, onions, carrots, herbs, green onions, and garlic. Set aside.
    List of ingredients
  • In the instant pot, click on the saute button. Set the timer for 30 minutes. Add the oil. Once heated, add the chopped, slice, dice, and or cut vegetables and herbs. Stir well.
    Then add the spices: salt, black pepper, allspice, and cayenne pepper. Mix well.
    Then add the tomato paste followed by the (washed) black eye peas (Drain the beans if pre-soaked). Mix well.
    Add the Rice vinegar and water. Stir to combine. Cover the instant pot with a lid and turn the knob to sealing.
    Liquid added to black eye peas
  • Press cancel, then press the pressure cook button. Adjust the time to 30 minutes. Be sure that the pressure is on high.
    Peas and vegetables in the instant pot
  • When complete, allow natural release for 10 minutes. Remove the cover and serve over rice.
    peas and vegetables on spoon

Stovetop Black Eye Peas (One Pot Dish) Version

  • Soak the beans overnight.
    Chop, dice, or cut the celery, onions, carrots, green onions, and garlic. Set aside.
    In a large pan over medium heat, add the oil. When the oil is hot, add the vegetables and herbs. Toss to combine.
    Drain the beans, then add the beans to the vegetables. Mix well.
    Next, cover the beans with 4 inches of water. Simmer, covered half-way, for about 1 hour.
    Checking the beans after 45 minutes to see if they are tender and add more water as necessary to keep them covered. Once the beans are fully tender, add in the tomato paste, spices - season to taste, and add in the rice vinegar. Mix well. Let simmper for additional 10 minutes, covered.
    Then serve warm as a side or serve with white rice to create a Hoppin' John dish.
    Hoppin John in green plate with fork on the side



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*** Depending on your Instant Pot, water may drip from the pot down the side. That's perfectly fine if that happens. The beans will continue to cook. Clean the water as it drips so it does not sit underneath the instant pot while the beans are cooking.
*** Experiment with the Haitian Epis Seasoning to further enhance the flavor of this dish. 
*** The beans will last up to 4 days in an air tight container in the refrigerator. 
*** Calories are estimated per serving.


Serving: 8People | Calories: 265kcal | Carbohydrates: 33g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 9g | Cholesterol: 10mg | Sodium: 498mg | Potassium: 1077mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 6mg