Black Eyed Peas With Swiss Chard Instant Pot Recipes
SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
BLACK EYED PEAS WITH SWISS CHARD INSTANT POT
I just got my Instant Pot and wanted to make black eyed peas. This is a Frankenstein recipe from several I found, but didn't really take a shine to. So, I made my own! It is DELICIOUS. My picky vegetarian daughter had 2 servings! Try it! Soooo easy!
Provided by Jennifer Scott @jojelela
Categories Bean Soups
Number Of Ingredients 11
Steps:
- Add all ingredients to minimum 6 quart instant pot. Mix well.
- Put lid on.
- Set to manual for 40 minutes. Use quick release. 60 minute cook time includes pot warm up time.
- Serve with crusty hot bread and bask in the compliments!
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- Set Instant Pot to sauté mode and add oil. Once heated, add bacon, onion, and garlic to the pot. Cook, stirring, until the onion and garlic are lightly browned, approximately 6 to 8 minutes. Add black pepper, cayenne, and garlic powder. Cook until entire mixture is coated in spices, approximately 2 minutes.
- Add chicken stock, ham, water, bay leaves, and black eyed peas. Stir to combine. Secure lid and cook on Manual High Pressure for 25 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
- After cooking is finished and Instant Pot beeps, allow pressure to release naturally for 15 minutes, then vent to release remaining pressure. Remove bay leaves, stir in salt. Using a potato masher, mash peas until desired consistency is reached.
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- Add black eyed peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 15-17 minutes (15 minutes for more firm, 17 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
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