Black-eyed Peas (Pressure Cooker)

Lee Thayer


I make a lot of dishes that call for canned beans, which are expensive where I live buy dry beans are very cheap, so I prepare them with my pressure cooker, and these are good beans!

I used my 9 liter (9 1/2 quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these, basically the same pressure as an electric pressure cooker. Follow all safety precautions for your model of pressure cooker.


☆☆☆☆☆ 0 votes

6 Hr
5 Min
Pressure Cooker/Instant Pot


How to Make Black-eyed Peas (Pressure Cooker)


  1. Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for at least 6 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
  2. When you are ready to start cooking, drain and rinse the soaked beans. Place the beans, water, cooking oil, salt and pepper as desired to your pressure cooker.
  3. Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
  4. When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
  5. When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.

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About Black-eyed Peas (Pressure Cooker)

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American

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