Pressure Cooker Black-Eyed Peas with Smoked Sausage

By Sprig Originals ✓ · cooked up in Sprig

Dried black-eyed peas go from bag to bowl in about an hour in the pressure cooker — no soaking, no babysitting. Smoked sausage, onion and Cajun seasoning cook right into the pot liquor until it's thick and smoky, and a splash of cider vinegar at the end wakes the whole thing up. Ladle it over rice or serve it with cornbread.

Ingredients

• 1 tbsp vegetable oil
• 12 oz smoked sausage or andouille, sliced into 1/2-inch coins
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 lb dried black-eyed peas, rinsed and picked over (do not soak)
• 5 cups chicken broth
• 2 bay leaves
• 2 tbsp apple cider vinegar
• 1/2 tsp kosher salt, plus more to taste

Instructions

1. Set the Instant Pot to Sauté (normal). Add the oil and the sliced sausage and cook, stirring occasionally, for 5 to 6 minutes until the edges are browned and the fat has rendered.
2. Add the onion and cook 3 minutes until softened, then stir in the garlic and Cajun seasoning and cook 30 seconds more, just until fragrant. Press Cancel.
3. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift any browned bits — this prevents a burn warning. Stir in the black-eyed peas, bay leaves and 1/2 tsp salt, making sure the peas are submerged.
4. Lock the lid, set the valve to Sealing, and pressure cook on High for 22 minutes.
5. When the cycle ends, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release any remaining steam. Open the lid and discard the bay leaves.
6. Stir in the apple cider vinegar and taste for salt. If you want a thicker gravy, mash about a cup of the peas against the side of the pot and stir them back in, then let it sit uncovered 5 minutes before serving over rice or with cornbread.

Chef's tips

Nutrition (per serving, estimated)

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