Description
Savor the comforting flavors of Instant Pot Black-Eyed Peas and Collard Greens, a nutritious dish perfect for any occasion.
Ingredients
Scale
- 1 cup dried black-eyed peas (soaked overnight)
- 4 cups fresh collard greens (chopped)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1 tsp smoked paprika
Instructions
- Soak the black-eyed peas in water overnight. Drain before using.
- Set your Instant Pot to 'Sauté' mode. Add olive oil and heat. Sauté the chopped onion and minced garlic for 3-4 minutes until fragrant.
- Stir in the chopped collard greens and sauté until they start to wilt.
- Add the soaked black-eyed peas to the pot. Pour in the vegetable broth until everything is submerged.
- Sprinkle in salt, pepper, and smoked paprika. Stir well to combine all ingredients.
- Seal the lid on your Instant Pot and set it to cook on high pressure for 15 minutes. After cooking, allow it to naturally release pressure for 10 minutes before venting any remaining steam.
- Transfer to bowls and enjoy hot! Pair with cornbread or rice if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added depth, consider incorporating spices like cayenne pepper or additional vegetables such as carrots or bell peppers. Leftovers can be stored in an airtight container in the fridge for up to five days; reheat on the stovetop with a splash of broth.