Instant Pot Southern Black-Eyed Peas

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Apr 14, 2020


  • Chicken broth icon
    Chicken broth
    6 cups (1494g)
  • Smoked paprika icon
    Smoked paprika
    2 tbsp (13g)
  • Dried celery icon
    Dried celery
    about ¼ cup (60g)
  • Dried garlic icon
    Dried garlic
    2 tsp (10g)
  • Dried onion icon
    Dried onion
    about ¼ cup (79g)
  • Real bacon bits icon
    Real bacon bits
    about ¼ cup (28g)
  • Chili flakes icon
    Chili flakes
    about ¼ tsp (0g)
  • Dried black-eyed peas icon
    Dried black-eyed peas
    2.75 cups (660g)
  • Dried thyme icon
    Dried thyme
    1 tsp (2g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Dried bell pepper icon
    Dried bell pepper
    about ¼ cup (2g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (15ml)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add chicken broth, smoked paprika, dried celery, dried garlic, dried onion, real bacon bits, chili flakes, dried black-eyed peas, dried thyme, sea salt and dried bell pepper to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 20 min
  4. Natural release - 15 min
  5. Quick release
  6. Cancel - Keep warm
  7. Then stir balsamic vinegar into the inner pot
  8. Serve
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