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instant pot black eyed pea curry

Instant pot black eyed pea curry

A quick, healthy, and flavorful vegan curry featuring black eyed peas made effortlessly in the Instant Pot in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Natural Release 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Curry, Main Course
Cuisine: Indian, Vegan
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas rinsed and drained (no soaking needed for Instant Pot)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • Oil for sautéing
Seasonings
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper optional, adjust to taste
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)

Equipment

  • Instant Pot (Pressure Cooker)

Method
 

  1. Press the **sauté** button on the Instant Pot and heat the pot. Add oil and the chopped onion, cooking until translucent, about 3-4 minutes.
    Oil, 1 onion
  2. Add the minced garlic and grated ginger and cook for another minute, stirring constantly.
    2 cloves garlic, 1 tablespoon grated fresh ginger
  3. Add the cumin, curry powder, turmeric, and cayenne pepper (if using) and cook for 1 minute, stirring constantly until the spices are fragrant.
    1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper
  4. Add the diced tomatoes, vegetable broth, and rinsed black eyed peas. Season with salt and pepper to taste. Scrape the bottom of the pot to prevent a burn notice.
    1 can diced tomatoes, 2 cups vegetable broth, 1 cup dried black eyed peas, Salt and pepper
  5. Close the lid and set the valve to **"sealing."** Press the **"manual" or "pressure cook"** button and set the cooking time to **10 minutes at high pressure.**
  6. When the cooking time is up, allow the pressure to release naturally for 10 minutes (**10-minute NPR**), then quick-release (QR) any remaining pressure.
  7. Open the lid and check that the black eyed peas are tender. If they are not, close the lid and cook for an additional 5 minutes on high pressure (with a quick-release).
  8. Serve hot, garnished with chopped fresh cilantro.
    Fresh cilantro

Notes

Rinsing the peas is crucial to reduce foam. This recipe does not require pre-soaking the peas due to pressure cooking. Scrape the bottom of the pot well after adding liquids to avoid the 'burn' warning. For a creamier curry, you can stir in a splash of coconut milk after the pressure cooking is complete.