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Creamy Southern Black-Eyed Peas (Instant Pot + Stovetop!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes (Instant Pot: 35 minutes pressure cook + sauté time; Stovetop: 45–60 minutes simmering)
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soups & Stews
  • Method: Instant Pot
  • Cuisine: Southern American

Description

This Creamy Southern Black Eyed Peas recipe captures the heart of Southern comfort food with rich, smoky flavors from tender smoked turkey and a blend of Cajun spices. Using an Instant Pot allows for quick, no-soak cooking, while traditional stovetop instructions are provided for a classic slow-cooked approach. Finished with a creamy texture from lightly mashed peas and optionally served with rice or cornbread, this dish is perfect for gatherings, soul food lovers, and anyone craving authentic Southern-style black-eyed peas.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil (can substitute with bacon grease or duck fat)
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small jalapeño, deseeded and finely diced
  • 6 cloves garlic, finely minced or 1 tablespoon garlic paste
  • 2 bay leaves
  • 2–3 teaspoons Creole Cajun Seasoning (homemade or store-bought)
  • 1 tablespoon Worcestershire sauce
  • 1 lb smoked turkey wings or ham hocks
  • 1 lb (16 ounces) dried black-eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken stock or broth
  • Fresh chopped parsley, for garnish (optional)

For Serving

  • Cooked white rice (optional)
  • Cornbread (optional)

Instructions

  1. Sauté Aromatics: Set the Instant Pot to the “sauté” function for 7 minutes. Add the olive oil and coat the bottom of the pot. Once the oil is shimmering, toss in the finely chopped onion, green bell pepper, celery, and jalapeño. Cook, stirring frequently, until the vegetables are tender, about 6–7 minutes.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Flavorings and Peas: Add the bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey wings or ham hocks, rinsed black-eyed peas, and chicken stock into the Instant Pot. Stir everything to combine, then securely place the lid on the Instant Pot.
  4. Pressure Cook: Set the Instant Pot to the “manual” or “pressure cook” function and cook for 35 minutes. When cooking is complete, allow the pressure to release naturally for 7–10 minutes, then vent any remaining steam and unlock the lid.
  5. Shred Meat and Stir: Remove the smoked meat from the pot and let it cool slightly. Stir the peas mixture, then shred the meat off the bones with two forks or your hands (wear gloves if preferred). Add the shredded meat back into the pot.
  6. Create Creamy Texture: Remove and discard the bay leaves. Use a potato masher to gently break up some of the black-eyed peas, about a few strokes, to give the dish a creamy consistency. Stir to combine.
  7. Season and Serve: Taste and adjust seasoning with additional Creole Cajun seasoning if desired. Garnish with freshly chopped parsley and serve immediately with cooked white rice or cornbread for extra comfort.
  8. Stovetop Alternative – Soak Peas: Soak black-eyed peas overnight in cold water or use a quick soak by boiling 6–7 cups water, adding peas to remove from heat, and soaking for 30 minutes to 1 hour. Drain peas before cooking.
  9. Stovetop Cooking: Following the sauté steps above, heat oil in a large Dutch oven or stock pot over medium heat. Sauté onions, bell pepper, celery, and jalapeño until tender. Add garlic, cook 1 minute. Add bay leaves, seasonings, smoked meat, peas, and stock. Cover and simmer over medium heat for 45 minutes to 1 hour until peas are tender, stirring occasionally and adding more liquid if needed.
  10. Finish on Stovetop: Remove smoked meat, shred, and return to pot. Mash some peas lightly to thicken, season to taste, and serve as desired.

Notes

  • For richer flavor, use bacon grease or duck fat instead of olive oil.
  • If you prefer a vegetarian version, omit the smoked meat and use vegetable broth.
  • Adjust Cajun seasoning according to your spice preference.
  • Do not over-mash peas; just enough to create a creamy texture while retaining some whole beans.
  • Leftovers keep well and taste even better the next day; store refrigerated up to 3–4 days.
  • Freezing is possible for up to 2 months; thaw overnight in the fridge before reheating.
  • For extra smoky flavor, consider adding a smoked paprika or a splash of liquid smoke if you don’t have smoked meat on hand.

Find it online: https://emilysplate.com/creamy-southern-black-eyed-peas-instant-pot-stovetop-recipe/