Last week I gave you a list of recipes you can make when life seems too hard. Today, I’m posting my latest healthy recipe that you’re going to love. It’s made in your Instant Pot and is made of mostly black-eyed peas and long grain brown rice. Best of all it’s extremely easy to make.
There are some spices involved, but you can use your favorite Cajun spice blend in place of those to make it easier. I do use fresh onions which you can saute with or without oil. But if that’s more work than you can do on any given day use about 1 teaspoon onion powder in its place.
Instant Pot Vegan Black-Eyed Pea Jambalaya
This is so easy to throw together. You're going to find yourself making it every week for the next few months.
Ingredients
Saute Ingredients:
- 1 tablespoon olive oil, or water saute to make this oil-free
- 1/2 cup minced onion
- 1/2 cup minced bell pepper, any color
- 1 teaspoon minced garlic
Instant Pot Ingredients:
- 6 cups water
- 2 cups long grain brown rice
- 1 1/2 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
- 1/2 teaspoon dried cayenne pepper
- 1/4 teaspoon ground allspice
- 1/4 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
Instructions
- 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.
- 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.
- Let the pressure release naturally. Mix in the greens, tomatoes, and nutritional yeast. Salt to taste before serving.
It’s getting to be bean season soon, so here are some other Instant Pot Bean recipes you might be interested in:
- Vegan Instant Pot Cranberry Bean, Millet and Bulgur Chili
- Vegan Instant Pot White Bean Soy Curl Chili
- Smoky Vegan Split Pea Soup with Sweet Potatoes and Navy Beans
- Vegan Instant Pot Teff Vegetable Soup
- Vegan Creamy Black-Eyed Peas
Or you can look at all my Instant Pot recipes or all of my bean recipes for an even bigger selection.
Sharon D Steinhauer says
How much water should I use if I have soaked the black-eyed peas?
Kathy Hester says
Since I haven’t made it that way this is a guess. I’d say use 3 cups instead of 4 cups of water. If it’s still a little soggy you can always use saute function to remove the extra liquid. If you do that, you will need to stir continuously.
Johanna says
I adore this recipe and I make it ALL the time! Thank you for sharing it!
Carol Treacy says
Can I make this dish in an electric pressure cooker? It sounds delicious.
Kathy Hester says
Yes, and Instant Pot is a brand of electric multicookers and this recipe uses the pressure cooker setting.
Milda says
Do you think this will reheat well? And would it be wiser to add the greens and tomatoes to each serving individually or will it be fine to add to the whole pot and then just scoop out whatever to reheat?
Kathy Hester says
I reheated it several times and it was great. I did add everything in.
Robin Fetter says
I had a challenge with this recipe but I managed to fix it. I own an InstantPot so it’s basically the gold standard of pressure cookers so I know it is not brand related. I also used dried blackeyed peas from my Whole Foods bulk bin and Lundberg brand long grain brown rice. after all was said and done, I needed a whopping EIGHT CUPS of water to make this recipe work!!! Sounds crazy I know!!! I did everything to the “T” and when the cooking time was done, the rice was dry and the beans were like 3/4 cooked. So, I put an extra 4 cups (making it 8 cups) and I think I cooked for an extra 10 minutes on high and from there everything came together beautifully and it was delicious! So great recipe and the kids loved it but the water had to be increased by quite a bit 😉
Kathy Hester says
I can’t find my recipe notes – the downside of cleaning up! But I am making it again right now. I’m using 6 cups water and will either correct it to that or see if it needs more. The black-eyed peas I’m using now are for sure old, so we’ll see.
Kathy Hester says
Okay – the test is complete and I updated the recipe to use 6 cups of water. I suspect you needed extra because there was too little to begin with and then you had to recook.
Sorry about that! I suspect I read my notes wrong. Maybe it’s time to get some new glasses?
Maneesha says
Hi Kathy! I just made this last night in my instant pot, and it was so delicious and flavorful!! Loved it! I soaked the black eyed peas overnight and did not measure the water. I just added enough water to cover the rice + beans by 1cm. The consistency came out perfectly, and I did not have to saute off any water! Yummy! I will definitely be making this again!
Dan says
I followed your recipe to a “t” and it came out EXCELLENT! Sorry to yell but I’m pretty happy with the results! 🙂 I love not having to soak the Black-eyed peas. I put leftovers in wide-mouth mason jars and freeze them. Looking forward to leftovers!!! Thank you!
Robin says
This was really delicious! Thank you for the recipe. I’m definitely going to buy your Vegan Instant Pot book.
Mila says
I can’t have tomatoes. What would you substitute it with? Thank you!
Kathy Hester says
You could leave them out and add extra broth instead.
Mary in Maryland says
This has been in the permanent frequent rotation for a few years now. I cook the rice separately so I can use it in other dishes. Recent experiments with wild greens (weeds) instead of kale or collards have been delicious.
Bobbi says
Only giving it 4 stars, cause it’s still cooking!😉😍😉😍. Smells fabulous & it was so simple to put together. Will com back with an update after supper 😃.
Rill says
Does the instant pot duo have a way to change the sauté setting. It always seems to be so hot.
Kathy Hester says
Depending on the model, you can click the saute button or the plus or minus button to go from high to low. If there’s a dial you can so it from there. So many models means so many ways to change it!
Alicia Dawn Carter says
Thanks for another yummy recipe. I made this with the following changes….I didn’t have allspice so I just left it out. I used oregano instead of marjoram…didn’t have that. Slightly less onion….all I had. Added some celery…..needed yo be cooked. I used fire roasted crushed tomatoes. And frozen chopped spinach as my green. It is very tasty! I added about a half tsp of salt and some hot sauce to my bowl. I think I would add even more of the smokey flavors next time. Thanks again!