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

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  • Author: Sara
  • Total Time: 55 minutes (Instant Pot) or 1 hour 15 minutes (Stovetop)
  • Yield: 6 servings

Description

This Creamy Southern Black Eyed Peas recipe offers a comforting, flavorful dish made with smoked turkey wings, aromatic vegetables, and a blend of Cajun seasonings. Prepared either in an Instant Pot or on the stovetop, the peas are cooked until tender, then partially mashed to create a creamy consistency. Perfect for serving with white rice or cornbread, this hearty dish celebrates Southern soul food traditions with ease and convenience.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil (or duck fat as a substitute)
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 small jalapeño, deseeded & finely diced
  • 6 cloves of 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

Protein

  • 1 lb smoked turkey wings

Main Ingredient

  • 1 lb (16 ounces) dried black-eyed peas, sorted & rinsed

Liquids

  • 6 cups low-sodium chicken stock or broth

Garnish & Serving Suggestions

  • Fresh chopped parsley (optional)
  • Cooked white rice and/or cornbread (optional)

Instructions

  1. Sauté Aromatics: Set the Instant Pot to the “sauté” function for 7 minutes. Add the olive oil to coat the bottom of the pot. Once shimmering, add the chopped onion, bell pepper, celery, and jalapeño. Cook, stirring frequently, until tender, about 6-7 minutes.
  2. Add Garlic: Toss in the minced garlic and continue cooking for another 1 minute until fragrant.
  3. Add Ingredients to Pot: Add bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey wings, black-eyed peas, and chicken stock. Stir to combine, then secure the Instant Pot lid and lock in place.
  4. Pressure Cook: Set the Instant Pot to “manual” or “pressure cook” mode for 35 minutes. Once finished, allow the pressure to release naturally for 7-10 minutes until all steam is released.
  5. Remove and Shred Meat: Carefully unlock the lid and remove the smoked turkey wings. Let them cool slightly, then shred the meat off the bones using two forks or hands (with gloves if preferred). Return the shredded meat to the pot and stir to combine.
  6. Mash Peas for Creaminess: Remove bay leaves and discard. Use a potato masher to mash a portion of the peas just a few times, creating a creamier texture. Stir well.
  7. Final Seasoning and Serve: Taste and add extra Creole Cajun seasoning if desired. Garnish with chopped parsley and serve immediately alongside cooked white rice or cornbread.
  8. Stovetop Preparation – Soak Peas: Cover peas with cold water and soak overnight, or for a quick soak, boil 6-7 cups of water, remove from heat, add peas, and soak for 30 minutes to 1 hour. Drain and set aside.
  9. Sauté Aromatics on Stove: In a large Dutch oven or stock pot, sauté onions, bell pepper, celery, and jalapeño in olive oil over medium heat until tender. Add garlic and cook for 1 additional minute.
  10. Add Remaining Ingredients and Cook: Add bay leaves, Cajun seasoning, Worcestershire sauce, smoked turkey wings, soaked peas, and chicken stock. Stir and cover with lid. Simmer over medium heat for 45 minutes to 1 hour until peas are tender. Stir occasionally and add extra liquid if needed.
  11. Shred Meat and Mash Peas: Remove smoked meat, shred off the bones, return meat to pot, and stir. Mash some peas lightly with a potato masher to achieve desired creaminess.
  12. Season and Serve: Adjust seasoning to taste and serve with parsley garnish and sides like white rice or cornbread.

Notes

  • You can substitute olive oil with duck fat for a more traditional Southern flavor.
  • For the Cajun seasoning, use a homemade blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper, or use store-bought.
  • Soaking the black-eyed peas before cooking reduces cooking time and helps ensure even tenderness.
  • If pressure release naturally does not fully release steam, carefully perform a quick release following manufacturer’s instructions.
  • Adjust seasoning after cooking to suit your taste preferences. The Creole Cajun seasoning can be increased for more heat and flavor.
  • Optional garnishes such as fresh parsley and serving options like white rice or cornbread enhance the dish.
  • This recipe can be easily doubled or halved depending on desired serving size.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (Instant Pot) or 1 hour (Stovetop)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Southern American

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