Instant Pot Black Eyed Peas Curry Recipe

Welcome to the world of vibrant flavors and cozy aromas with my Instant Pot Black Eyed Peas Curry Recipe! This dish holds a special place in my heart, not just for its comforting taste, but also for its ease of preparation. The Instant Pot transforms humble black eyed peas into a creamy, spiced delight that’s perfect for any day of the week. Whether you’re a busy parent, a student, or just someone who loves good food without the fuss, this recipe is for you.

What makes this curry truly special is the combination of hearty ingredients and aromatic spices that meld together effortlessly in the Instant Pot. You’ll love how the black eyed peas soak up the rich flavors of coconut milk, ginger, and a medley of spices, creating a dish that’s both satisfying and nourishing. Plus, it’s packed with protein and fiber, making it a wholesome option for any meal. Serve it over fluffy rice or with warm naan, and you’ve got a delightful feast that’s sure to impress family and friends!

So, roll up your sleeves and get ready to dive into this delicious journey. I can’t wait for you to experience the magic of my Instant Pot Black Eyed Peas Curry Recipe!

Ingredient Notes

For this Instant Pot Black Eyed Peas Curry Recipe, you will need a few key ingredients that come together to create a delicious and hearty dish. Here’s what you’ll need:

Black Eyed Peas: Dried black eyed peas are traditional for this recipe. You can also use canned black eyed peas; just adjust the cooking time accordingly.
Onions: Yellow onions work best, but white or red onions can be used as substitutes.
Garlic and Ginger: Fresh garlic and ginger add a wonderful depth of flavor. If you don’t have fresh, you can use powdered versions, but the taste will differ slightly.
Tomatoes: Fresh tomatoes are great, but canned diced tomatoes can be a convenient substitute.
Coconut Milk: This adds creaminess to the curry. You can swap it with vegetable broth for a lighter version, although it will change the flavor profile.
Curry Powder: You can use a store-bought blend, or create your own with spices like cumin, coriander, and turmeric.
Vegetables: You can add spinach, kale, or any other vegetables you prefer. Frozen vegetables work as well if you’re short on fresh ones.
Salt and Pepper: Essential for seasoning. Feel free to adjust according to your taste.

Step-by-Step Instructions

Making Instant Pot Black Eyed Peas Curry is a breeze! Here’s how I do it:

Prepare the Black Eyed Peas: If using dried black eyed peas, rinse them thoroughly and soak them for at least 4 hours or overnight. If you’re short on time, a quick soak in boiling water for 1 hour works too.
Sauté the Aromatics: Turn on your Instant Pot and select the ‘Sauté’ function. Add a tablespoon of oil, then add chopped onions, and sauté until they are translucent, about 3-4 minutes. Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
Add Tomatoes and Spices: Stir in chopped tomatoes, curry powder, salt, and pepper. Cook for about 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
Incorporate the Black Eyed Peas: Drain and add the soaked black eyed peas to the pot. Pour in the coconut milk and enough water or vegetable broth to cover the peas by about an inch.
Pressure Cook: Close the lid of the Instant Pot, ensuring the vent is sealed. Select the ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 15 minutes on high pressure.
Natural Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure.
Add Vegetables: If you’re adding fresh vegetables like spinach or kale, stir them in now and let them wilt in the residual heat.
Taste and Adjust: Check the seasoning and adjust with more salt, pepper, or spices as necessary. You can also add a splash of lemon juice for brightness.
Serve: Serve the curry warm with rice, naan, or your favorite bread. Enjoy!

Tips & Suggestions

Here are some tips to make your Instant Pot Black Eyed Peas Curry even better:

Spice Level: If you like your curry spicy, consider adding chopped green chilies or a pinch of cayenne pepper.
Texture Variation: For a creamier texture, you can blend a portion of the cooked black eyed peas before adding in the vegetables.
Meal Prep: This dish is perfect for meal prep. Make a big batch and store in individual portions for easy lunches throughout the week.
Garnish: Top with fresh cilantro or a dollop of yogurt for extra flavor and garnish.

Storage

Store any leftover Instant Pot Black Eyed Peas Curry in an airtight container in the refrigerator for up to 4 days. When ready to enjoy again, simply reheat on the stovetop or in the microwave until warmed through. If you’d like to keep it longer, this dish freezes well—just be sure to let it cool completely before transferring to freezer-safe containers. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.

Final Thoughts

If you’re looking for a delicious, hearty, and nutritious meal, the Instant Pot Black Eyed Peas Curry Recipe is an absolute must-try! This recipe not only delivers a burst of flavor with every bite but also brings the comforting warmth of spices that will make you feel right at home. The beauty of using the Instant Pot means you can enjoy this delightful curry in no time, making it perfect for busy weeknights or when you’re entertaining guests. Plus, it’s a fantastic way to incorporate protein-packed black-eyed peas into your diet. So gather your ingredients, embrace the magic of pressure cooking, and treat yourself to a bowl of this amazing Instant Pot Black Eyed Peas Curry Recipe. You won’t regret it!