• 1 pound dry black-eyed peas
  • salt and ground black pepper to taste
  • 1 (32 ounce) carton chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups cubed cooked ham
  • ½ medium red onion, chopped
  • 4 cloves garlic, minced
  • Directions

  • Step 1

    Rinse peas and toss with salt and pepper. Transfer to the bottom of a multi-functional pressure cooker (such as Instant Pot®); add chicken broth, tomatoes, ham, red onion, and garlic. Close and lock the lid.


  • Step 2

    Select Bean setting and high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

  • Cook's Note:

    No need to soak beans overnight.

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