Southern Black-Eyed Peas
Smoky bacon, spicy red chile flakes, and savory onion, bell pepper, and celery permeate this delicious Southern favorite. Serve it alongside stewed collard greens and corn bread for a complete meal. Jar size: 3 1/2 to 4 cups
Servings Prep Time
6-8Servings 5minutes
Cook Time
Servings Prep Time
6-8Servings 5minutes
Cook Time
Dry ingredients
  • 1/4cup real bacon bits
  • 2tablespoons smoked paprika
  • 1/4teaspoon red chile flakes
  • 1/3cup dried onion
  • 2teaspoons dried garlic
  • 1/4cup dried celery
  • 1/4cup dried bell pepper
  • 1teaspoon dried thyme
  • 1teaspoon sea salt
  • 2 3/4cups dried black-eyed peas
For cooking and serving
  • 6cups chicken brothor water
  • 1tablespoon balsamic vinegarto serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
To Serve:
  1. Stir in 1 tablespoon of balsamic vinegar.
Recipe Notes

Tip: To make this recipe vegan, omit the bacon bits and replace the chicken broth with vegetable broth.