Beans - Black-Eyed Peas in the Instant Pot

This recipe was inspired by the recipe on Forks Over Knives.

Soak the black-eyed peas in double the water up to 24 hours. Drain and rinse the beans.

• 1½ cups black-eyed peas (dry)

Sauté onions in the Instant Pot 

• chopped onions

Add soaked beans and other ingredients 

• 2 teaspoons maple syrup 
• sea salt - When adding salt to beans in an instant pot, add it at the beginning.  If cooking beans stovetop or in a crock pot, add it at the end.
• Liquid:  3 cups water and/or broth

Optional Ingredients:

• 2 teaspoons parsley flakes
• 4 teaspoons minced/dried onions
• 1 can tomato paste (6 ounces) - I cut up some fresh campari tomatoes instead
• cayenne (optional)
• liquid smoke (optional)
• smoked paprika (optional)

Instant Pot Settings:

set on high for 6 minutes

FAST Release 

*Notice the big onion end!

TIP - - - You can add leftover vegetable bits to create a more flavorful stock - carrot ends, the end of the onion, limp celery and more.