PREP TIME15 mins

COOK TIME17 mins

15 mins


COURSEMain Course

CUISINEAmerican, Southern


CALORIES282.2 kcal


  • Instant Pot


  • 1 medium onion chopped
  • 2 celery ribs diced
  • 1 green or red bell pepper diced
  • 5 cloves garlic minced
  • 1 pound black eyed peas rinsed
  • 6 cups vegetable broth
  • 2 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • 2 bay leafs
  • 1 15 oz. can diced tomatoes
  • 1 bunch collard greens thick stems removed, then chopped
  • ½ teaspoon liquid smoke
  • 1 tablespoon hot sauce
  • 3 tablespoons tomato paste
  • ½ teaspoon salt optional, to taste
  • ¼ teaspoon black pepper


  • Sauté the onion, celery, and bell pepper until the onion begins to brown. When the vegetables start to stick to the pot, add a couple of teaspoons of water to deglaze the surface of the pot.
  • Add the garlic and sauté for another minute or two, until the garlic is fragrant.
  • Add the black eyed peas, vegetable broth, smoked paprika, oregano, thyme, and bay leafs to the pot. Cook the black eyed peas on the manual setting for 10 minutes with a natural pressure release. If the beans are still firm after 10 minutes, bring the pot to pressure again for 2 minutes with a quick pressure release. Repeat until the beans are tender.
  • Add the remaining ingredients to the pot and return the pot to pressure for 2 minutes. Carefully release the pressure and remove the lid.
  • Stir and add additional salt, hot sauce, or liquid smoke to taste.


For stove top directions, see blog post.


Serving: 440gCalories: 282.2kcalCarbohydrates: 50.7gProtein: 18.1gFat: 0.5gSodium: 421.4mgFiber: 11.2gSugar: 8.2gVitamin A: 4206.24IUVitamin C: 31.58mgCalcium: 177.16mgIron: 7.3mg