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!
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?
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?
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)
- Start by turning the instant pot onto saute mode, and sautéing the onion and garlic in olive oil until a little soft.
- 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.
- While the cooking is going on, saute the diced cilantro and garlic in olive oil and set aside.
- 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?
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.
If you liked this recipe, you might like:
Middle Eastern White Bean Stew
Black Eyed Peas Instant Pot
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!
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