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close up of a black-eyed peas in a white bowl

Instant Pot Vegan Black-Eyed Peas

These vegan pressure cooker Black Eyed Peas are a delicious southern recipe. They are no soak, full of flavor, and meatless! This recipe also includes stovetop directions.
Course Entree, Side Dish
Cuisine American, soul food, southern
Keyword instant pot black-eyed peas, vegan black eyed peas
Cook Time 15 minutes
Time to come to pressure 10 minutes
Servings 12
Calories 156kcal


  • 2 tbsp extra virgin olive oil
  • ½ onion, chopped
  • 6 cups vegetable broth
  • 1 pound dried black-eyed peas (about 2 cups)
  • 2 sprigs fresh thyme
  • ½-1 tsp coarse salt (adjust to taste)
  • ½ tsp black pepper


  • Set the multicooker to saute mode on medium heat. Add the oil to the inner liner. Saute the onion until fragrant, about 3 minutes.
  • Switch to manual. Add the black-eyed peas, broth, and thyme.
  • Close lid. Turn the vent to sealing and set to high pressure for 15 minutes. (It takes 8-10 minutes to come to pressure.)
  • Turn the pot off. Allow natural release for about 15 minutes. Release any remaining pressure.
  • Open the lid facing out - allowing the steam to escape away from your face. Taste and add 1/2 or 1 tsp salt based on how they taste. I added a full teaspoon because I used a low sodium broth.


To make this recipe on the stovetop:

Use the same ingredients and the same procedure but with a little less liquid. It will just take 2-3 times as long and require a bit more checking in.
Saute the onion in the oil using a 4-6 quart pot. Add the dry peas, 4 cups broth, and thyme. Bring to a boil. Reduce heat to medium-low and cook about 45 minutes, or until the peas are cooked to your preferred tenderness.

Tips for the best black-eyed peas

  • Mind the broth. The type of broth you use can make a difference. If it’s saltier, then you will need to use less salt. Taste the peas before adding the salt so you can determine what else you need.
  • Feel free to make these ahead. No matter how you cook these peas, they will taste better on day 2. So feel free to cook these a day ahead!
  • You can double this recipe. Do not double the cooking time. This recipe yields a lot of peas so you probably don't need to make double. If you do, I recommend using a large pressure cooker to avoid issues with the liquid. This current recipe was tested in the 6 quart Instant Pot.


Calories: 156kcal | Carbohydrates: 25g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 427mg | Fiber: 4g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg