Instant Pot Vegan Black-Eyed Pea Jambalaya
Serves: 6 servings
This is so easy to throw together. You're going to find yourself making it every week for the next few months.
Saute Ingredients:
  • 1 tablespoon olive oil (or water saute to make this oil-free)
  • ½ cup minced onion
  • ½ cup minced bell pepper (any color)
  • 1 teaspoon minced garlic
Instant Pot Ingredients:
  • 6 cups water
  • 2 cups long grain brown rice
  • 1½ cups dried black-eyed peas
  • 1 cup peeled and diced sweet potato
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried marjoram (or use oregano)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried cayenne pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon liquid smoke
  • pinch ground cloves
Before Serving
  • 2 cups minced kale, collards, or spinach
  • 1 (14.5 0z) can crushed tomatoes (can substitute diced tomatoes if that's all you have on hand)
  • 2 tablespoons nutritional yeast
  • salt, to taste (optional)
  • hot sauce, for serving
  1. Use the saute setting over normal, or medium heat, and heat the oil, if using. Saute the onion until transparent. Then add the bell pepper and garlic. Saute a minute more.
  2. Add the water, brown rice, black-eyed peas, sweet potato, smoked paprika, marjoram, thyme, cayenne pepper, allspice, cloves and liquid smoke. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 24 minutes.
  3. Let the pressure release naturally. Mix in the greens, tomatoes, and nutritional yeast. Salt to taste before serving.
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