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Home » Recipes » Black Eyed Peas Instant Pot

Black Eyed Peas Instant Pot

Published: Jan 31, 2022 · Modified: Jan 31, 2022 by Farah Abumaizar · Leave a Comment

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Instant pot black eyed pea, the easiest most delicious way to have a hearty bean and beef stew. This is made in the Middle Eastern style (fasolia), with cooking options for soaked and not soaked beans. This is so comforting!

Plate of vermicelli rice with instant pot black eyed peas

What are instant pot black eyed peas?

Black eyed peas are a variety of the cowpea and have a signature black mark on their otherwise white bodies. They are small/medium in size, and often consumed in Southern cooking, as well as North African and Middle Eastern. You’ll find them dried or canned.

A really easy way to prepare black eyed peas, where the pressure in the instant pot cooks them through quickly and efficiently.

This particular recipe has a Middle Eastern base. It’s a commonly used tomato broth in which Middle Eastern spices are added, as well as cubes of meat and the beans.

Why should I make black eyed peas instant pot method?

bowl of middle eastern fasolia on a plate

This black eyed pea stew is hearty, comforting, filling, and feeds a crowd. It’s also delicious!

An instant pot makes quick work out of beans and legumes, and cooks the meat until tender and delicious.

Middle Eastern fasolia is a classic dish, full of flavor but with easy to find ingredients. Once you add this to your meal rotation, you’ll make black eyed peas instant pot over and over again. Also, leftovers taste amazing!

What ingredients do I need for this bean stew?

ingredients needed to make black eyed peas instant pot

Black eyed peas: Little white beans, with black spots on them

Olive Oil

Garlic

Onions

Boneless Beef Cubes: about 2 inch chunks, like pictured. You can also substitute this with lamb cubes if you prefer.

Spices: I use some classic spices in Middle Eastern cuisine, like cumin, seven spices or all spice, cardamom, cloves, cinnamon, bay leaves, and star anise which is totally optional. Salt and pepper are necessary for seasoning, of course.

Diced tomatoes, and tomato paste: work together to give that rich base to the tomato stew

Water

Cilantro (Coriander) and garlic: that are sautéed and mixed into the stew after cooking. These give the Middle Eastern bean stew its classic flavor.

Do I need to soak the black eyed peas before pressure cooking?

You don’t have to! That’s the point of using an electric pressure cooker. The high intensity cooking eliminates the need to do an overnight soak.

If you WANT to soak the peas, just cover them with water for 6-8 hours or overnight, then drain and use in the recipe as directed.

I included timing for both soaked and unsoaked black eyed peas in the recipe card below.

How do I make instant pot fasolia? (Middle eastern beans)

close up photo of the stew in an instant pot
  1. Start by turning the instant pot onto saute mode, and sautéing the onion and garlic in olive oil until a little soft.
  2. Add the meat pieces and brown, then add all the spices, tomato paste and diced tomatoes. Cover with water, then pressure cook for 20 minutes.
  3. While the cooking is going on, saute the diced cilantro and garlic in olive oil and set aside.
  4. Force release the pressure, add the black eyed peas and more water, then close the pressure cooker again. Cook for 10 minutes if using soaked and drained beans, and 15 minutes if using unsoaked. Naturally release the pressure for 10-15 minutes, then open up and stir in the cooked coriander and garlic. Enjoy!

What do I serve this bean stew with?

plate of vermicelli rice with black eyed pea fasolia

We always have this with vermicelli rice. Try this recipe for basmati rice, or this Egyptian rice. Both work wonderfully!

How long does leftover Middle Eastern beef stew last?

This will last tightly covered in the fridge for 3-4 days. Leftovers taste amazing!

It will also freeze well in a freezer tight compartment or bags for up to 6 months.

plate of instant pot black eyed peas with rice in the background

If you liked this recipe, you might like:

Middle Eastern White Bean Stew

Middle Eastern Okra Stew

Loubia- Lebanese Green Beans

Bazella- Pea Stew

spoon scooping black eyed peas instant pot stew into a bowl

Black Eyed Peas Instant Pot

Our favorite way to have black eyed peas, in this thick and hearty Middle Eastern beef stew made easy with an instant pot!
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 people
Calories: 285kcal
Author: Farah Abumaizar

Equipment

  • Instant Pot or electric pressure cooker

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 lb boneless beef cubes 500g
  • 2 teaspoon seven spice or all spice
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 cloves
  • 2 star anise, optional
  • 1 can diced tomatoes 14 oz, 400g
  • 1 small carton tomato paste 6oz, 170g
  • 2.5 cups water, divided
  • 2 cups dried black eyed peas

For the garlic coriander topping:

  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro (coriander), finely chopped
  • 1 head garlic, finely chopped

Instructions

  • Turn instant pot to Saute mode, and add the olive oil. Heat for a minute, then add the onions and garlic. Stir and cook until onion starts to soften.
  • Add the beef cubes, and stir until browned. Add all the spices (seven spice, cumin, bay leaves, cinnamon, cardamom, cloves, star anise if using, salt and pepper) and stir.
  • Add the diced tomatoes and tomato paste, and 1.5 cups of water. Stir, then close the instant pot and cook on high pressure for 20 minutes. Make sure the valve is set to seal.
  • After 20 minutes of cooking time has ended, force release any remaining pressure, then open the instant pot, and add the black eyed peas.
  • Add the remaining 1 cup of water, then cover instant pot again. For beans that were soaked, cook for 10-12 minutes, 10 if you like your beans with a tiny bit of bite to them (that's what I did) 12 for softer beans. For unsoaked beans, cook for 15-17 minutes (15 for firmer, 17 for softer). Let the pressure naturally release for 10-15 minutes before opening.
  • Meanwhile, in a skillet, heat the olive oil on medium heat. Add the chopped cilantro and garlic, and sauté, cook for 2-3 minutes until garlic starts to turn a light golden brown. Remove from the heat, and add the garlic/cilantro mix to the finished black eyed peas stew, stirring well to combine.
  • Serve with vermicelli rice and enjoy!

Video

Notes

If you open the pressure cooker and you feel the beans could use some more time, no worries, just close it up again and cook for another 3-5 minutes at which point they should be tender.
These are the two go to rice recipes I use to serve this with, the vermicelli rice, and Egyptian rice.
Storing Leftovers:
This will last tightly covered in the fridge for 3-4 days. Leftovers taste amazing!
It will also freeze well in a freezer tight compartment or bags for up to 6 months.

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 337mg | Potassium: 793mg | Fiber: 6g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!
Nutrition Facts
Black Eyed Peas Instant Pot
Amount Per Serving
Calories 285 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg12%
Sodium 337mg15%
Potassium 793mg23%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 5g6%
Protein 23g46%
Vitamin A 90IU2%
Vitamin C 7mg8%
Calcium 87mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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