Jill Nussinow’S Smoky-Sweet Black-Eyed Peas And Greens For The Instant Pot
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
41
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsps
Oil (5 ml)1 medium
Onion (to large, thinly sliced)3 cloves
Garlic (minced)1 cup
Red Pepper (149 g diced)2 tsps
Paprika (4 g smoked)1 tsps
Chili Powder (3–5 g)1.5 cups
Water (355 ml)2 cups
Green (32 g chopped)Directions:
1
Add salt to taste
2
To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves
3
For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using)
4
Add the onion and sauté until transparent, 5 minutes
5
Then add the garlic and peppers and sauté for a minute more
6
For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir
7
Add the dates and water but do not stir
8
Put the lid on the Instant Pot and cook at high pressure for 3 minutes
9
Let the pressure release naturally
10
For the second pressure cook, open the lid carefully
11
Add the tomatoes and greens
12
Return to high pressure for 1 more minute, then turn the valve to release manually
13
Add salt to taste
14
To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves
15
For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using)
16
Add the onion and sauté until transparent, 5 minutes
17
Then add the garlic and peppers and sauté for a minute more
18
For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir
19
Add the dates and water but do not stir
20
Put the lid on the Instant Pot and cook at high pressure for 3 minutes
21
Let the pressure release naturally
22
For the second pressure cook, open the lid carefully
23
Add the tomatoes and greens
24
Return to high pressure for 1 more minute, then turn the valve to release manually