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Instant Pot Pigeon Peas Recipe with carrots in white bowl
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Pigeon Peas Stew

A satisfying vegan stew recipe. This humble pigeon peas quickly comes together to complete a satisfying meal.
Course Dinner, Lunch, Main Course
Cuisine American, Caribbean, Haitian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 People
Calories 110kcal

Ingredients

  • 2 cups pigeon peas dried
  • 2 tablespoon olive oil
  • 1 cup coconut milk
  • 1 cup water
  • 1 onion chopped
  • 2 minced garlic or 2 cloves of garlic
  • 3 tablespoon tomato paste
  • 2 carrots peeled and sliced (½ inch)
  • 3-5 fresh thyme sprigs
  • 1 ½ teaspoon All Spice
  • ½ teaspoon Cayenne Pepper (optional)
  • Salt and pepper to taste

Instructions

Cook The Peas In The Instant Pot

  • Sort through and wash the dried pigeon peas. Place in the instant pot and add 5 cups of water. Cover and seal. Cook for 45 minutes on high pressure. Quick release. Transfer the beans with the water in a large bowl.
    Click sauté on the instant pot adjust the timer to 30 minutes. Add the oil, garlic, onions, stir.
    carrot and pigeon peas with herbs in instant pot

To Make The Stew

  • Click sauté on the instant pot adjust the timer to 30 minutes. Add the oil, garlic, onions, stir.
    Add the tomato paste, peas, and carrots. Stir until well combined. Then add the seasoning/spice and the thyme. Add the coconut milk and water.
    Pigeon Pease and coconut milk
  • Cover and seal. Cook for 5 minutes on high pressure.
    Pigeon Peas in the pot with carrots
  • Quick release and serve warm with rice.
    stew in white bowl

Video

Notes

*** Calories are estimated per serving.

Nutrition

Serving: 6People | Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 279mg | Fiber: 7g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 37mg | Calcium: 10mg | Iron: 7mg