Black Eyed Peas: Easy 2-Way Guide (Instant Pot or Slow Cooker)

Seasoning Swaps + Southern Flavor Variations

Want that “cooked all day” flavor? Add one of these (works for Instant Pot or Slow Cooker):

• Ham hock – classic Southern depth and rich broth (go easy on salt until the end)
• Smoked turkey wing/leg – smoky, hearty, and so good in peas
• Bacon – quick savory flavor (chop it and let it season the pot)
• Smoked sausage (andouille/kielbasa) – makes it feel like a meal
• Smoked paprika + garlic + pepper: for that cozy “cooked-all-day” vibe.
• House blend: garlic powder + onion powder + black pepper + a little paprika, then salt to taste.
• Cajun/Creole seasoning: start light (some blends are salty), then build.
• My rule: if you add smoked meat, taste, and salt at the end.

How I Cook Black Eyed Peas Two Ways (Instant Pot or Slow Cooker)

Black Eyed Peas in the Instant Pot (No-Soak)

1. Sort + rinse the dried peas (I always check for tiny stones first).
2. Add peas, liquid, and seasoning to the Instant Pot and give it a quick stir.
3. Cook on High Pressure until tender.
4. Let the pot naturally release for a bit, then open the lid.
5. Taste, adjust seasoning, and serve warm.

Make Black Eyed Peas in the Slow Cooker

1. Sort + rinse the dried peas, then add them to the slow cooker.
2. Pour in your liquid, add seasoning (and any smoky add-ins if you’re using them).
3. Cook until the peas are tender—slow cookers vary, so I go by texture.
4. Taste and adjust seasoning at the end.
5. Serve with a little of that good broth (and cornbread if you ask me).
   Want it thicker? Mash a spoonful of peas or crack the lid near the end.