Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot

Ingredients

• •1 tsp oil
• •1 medium onion
• •3 cloves garlic
• •1 cup red pepper
• •1 small jalapeño
• •2 tsp smoked paprika
• •1½ tsp chili powder
• •1½ cups dried black-eyed peas
• •4 whole dates
• •1½ cups water or vegetable broth
• •1 can fire-roasted tomatoes with green chiles
• •2 cups chopped greens
• •to taste salt
• •to taste hot sauce

Cooking Instructions

1. 1.

   For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

   6 min

2. 2.

   For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

   15 min

3. 3.

   For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

   5 min

4. 4.

   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.

   2 min