This recipe, by Koula Barydakis, has been on Mediterranean Living since 2013. It’s an absolute go-to recipe for us. Five years have gone by and we got our hands on an Instant Pot Cooker. Now this traditional recipe from Crete, that was already super simple to make, is even simpler! There was definitely some trial and error on getting the black-eyed peas to cook all the way through without being undercooked, or overcooked and mushy. We used fresh, dry black eyed peas and didn’t soak them overnight. It was also a challenge to get the right amount of liquid but we’ve got it! If you don’t have an Instant Pot, the original recipe is available here with a video to go along with it! Give this instant pot black eyed peas recipes a try. I think it will be a new favorite!
Tips on making Instant Pot Black Eyed Peas and Herbs:
- Don’t cut back on the olive oil! This dish needs a full cup of extra virgin olive oil or it won’t taste the same!
- Use fresh herbs, not dried.
- Follow the recipe instructions carefully in order to use the Instant Pot correctly.
Black eyed peas are actually beans and, like other beans, they are high in protein and fiber. Black eyed peas, along with fresh dill and parsley are all known to help with digestion. If you are having any issues with constipation then this is definitely the recipe for you! If you want to turn this recipe into a 100% anti-inflammatory recipe, I omit the tomato paste and add 2 Tablespoons blackstrap molasses. Finally, if you are on a low sodium diet, this recipe is perfect as you can decide how much salt to add and you don’t need to add a lot because of the high flavor profile that comes from the orange slices, herbs and olive oil. Enjoy!
Check out some of our other instant pot recipes below!
Horta (Greens) and Potatoes in the Instant Pot
Instant Pot Green Beans with Pork and Potatoes
Moroccan Chicken Tagine with Green Olives, Peppers and Lemon
Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)
Purchasing an Instant Pot
The Instant Pot we use is the 6 quart version. It is just right for recipes that serve 4 all the way up to 8 servings. For us, it seems to be the perfect size. Below is the one we purchased from Amazon. I highly recommend it!
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Instant Pot Black Eyed Peas with Fresh Dill and Parsley
Ingredients
- 2 cups dried black eyed beans
- 1 cup extra virgin olive oil
- 1 cup fresh parsley, stems removed, chopped
- 1 cup fresh dill, stems removed, chopped
- 4 green onions, thinly sliced
- 2 carrots, peeled and sliced
- 2 bay leaves
- 2 slices orange with peel and flesh
- 2 tbsp tomato paste
- Salt and pepper, to taste
- 3 cups water
Instructions
- Wash the dried black-eyed peas very well and pick out any stones.
- Add all of the ingredients to the Instant Pot. Stir very well.
- Put the top on the Instant Pot and lock in.
- IMPORTANT! Make sure the vent on top is set to "sealing". If it is set to "venting", it won't seal in the pressure.
- Press manual on your Instant Pot and set it to 25 minutes. Once you hear a beep and it shows "On", you can walk away and the Instant Pot does the rest!
Nutrition
About the Author: Bill Bradley, R.D.
Let me just say right off the beam: my wife HATES black eyed peas. In the almost three decades we’ve been married, I’ve never been able to make them because she wouldn’t touch them. Recently I acquired an instant pot from Facebook marketplace, and have used it rather extensively since then. Against my wife’s vociferous protests, I made the black bean recipe in the instant pot last week. Holding my breath, I asked her to taste it. She loved it! “This is the only way I’ll eat black eyed peas, please make this again!” she said. I’m calling this one a success, thanks Bill and Koula!
This is one of my favorite dinners. I have made it at least 10 times in the last 9 months. I do 28 min as I like the beans a little softer, and add more orange as it’s delicious cooked. But this is such a solid recipe!
My beans were a little al dente when I released the steam so I took the opportunity to add a little bit of chopped ham I had in the freezer and cooked for 9 more minutes. Perfect. I love the orange flavor. It’s not overt, but adds such a unique flavor.
Love this recipe, but occasionally some beans end up less-cooked than the rest. I use a 6-qt Instant Pot and the recommended time. Do I increase the time to accommodate?
Do you happen to know the timing for a traditional pressure cooker?
I honestly do not but you should try it for 25 minutes as our recipe calls for and let me know what happens! I imagine it will come out very similar.
A traditional stove top pressure cooker cooks at 15 psi whereas an Instant Pot cooks at 10-12 psi (except the Max which cooks at 15 psi). You will need to decrease the time by 20-30%, not allowing for altitude issues if they are applicable.
Looks good. Do you release the pressure when done or let it slow vent?
Release the pressure.
Made this today. They are delicious! The orange and dill go together perfectly. Thanks for sharing. :-)
Glad you liked it! Thanks for commenting!
Any advice for how to make this if you are starting with pre-soaked Black Eyed Peas?
I haven’t tried that because the Instant Pot can cook un-soaked beans. I haven’t seen the reason to soak them.
So cooked this up tonight in the instant pot. I really enjoyed all the different flavors, this will be a dish that I will make often.
Did you like the orange flavor? Thanks for commenting!
I just tried this tonight and I think it’s going to be a go to recipe for me also. Wow!! One cup of olive oil works wonders. I bought two bunches of dill, which after stemming and chopping wasn’t nearly enough. Hopefully next time I make it I’ll do it more justice.
Glad you loved it Kevin! The more herbs the better!
1 CUP of oil? You must be kidding!
Without a cup of extra virgin olive oil, this dish wouldn’t be the same!