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Pressure-Cooker Black-Eyed Peas with Ham

Here's a regional favorite I grew to love after moving to the South, pressure-cooker black-eyed peas. You'll never want to eat canned black-eyed peas again! Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. —Tammie Merrill, Wake Forest, NC
  • Total Time
    Prep: 10 min. Cook: 20 min. + releasing
  • Makes
    10 servings


  • 1 package (16 ounces) dried black-eyed peas
  • 4 cups water
  • 1 cup cubed fully cooked ham
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons seasoned salt
  • 1 teaspoon pepper
  • Thinly sliced green onions, optional


  • Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Serve with a slotted spoon. If desired, sprinkle with green onions. Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
3/4 cup: 76 calories, 1g fat (0 saturated fat), 8mg cholesterol, 476mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 starch.

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  • uut4690
    Jan 2, 2020

    Very easy, very tasty.