Instant Pot Black-Eyed Peas Summer Salad

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Served as a side dish or portioned into prep bowls for later meals, this salad is undeniably delicious. Your Southern relatives don’t mind if you’re on a diet, just don’t do it around them! So, show up to a family event with this tasty side, and no one will know the difference. This dish is perfect for vegan, gluten-free, and omnivore friends alike, and everyone will want a second helping of this flavorful—and healthy—salad.

Inspired by:

recipe updated Apr 9, 2020


  • Cucumber icon
    1 (about 300 g)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Feta cheese icon
    Feta cheese
    ¼ cup (about 60 g)
  • Dill icon
    2 tbsp (about 7.8 g)
  • Dried black-eyed peas icon
    Dried black-eyed peas
    2 cups (about 480 g)
  • Chicken broth icon
    Chicken broth
    4 cups (about 996 g)
  • Salt icon
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Roma tomato icon
    Roma tomato
    2 (about 120 g)
  • Corn kernels icon
    Corn kernels
    241.19 g (about 1 ¼ cups)
  • Olive oil icon
    Olive oil
    2 tsp (about 9.1 g)


  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add dried black-eyed peas and chicken broth to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Bean, High, 30 min
  4. Natural release - 10 min
  5. Release pressure -
  6. Transfer beans to medium bowl
  7. Let cool - approx 10 min
  8. Add salt, black pepper, cucumber, roma tomato, red onion, corn kernels, feta cheese, dill and olive oil to the medium bowl
  9. Toss until combined
  10. Cover and refrigerate 30 minutes or up to overnight
  11. Serve chilled
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