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Creamy Southern Black Eyed Peas (Instant Pot + Stovetop!) Recipe

★★★★★

4.6 from 110 reviews
  • Author: Isabella
  • Total Time: 55 minutes (Instant Pot) or 1 hour 15 minutes (Stovetop)
  • Yield: 6 servings 1x

Description

This Creamy Southern Black Eyed Peas recipe offers a comforting, rich dish featuring smoky turkey wings, aromatic vegetables, and a creamy texture developed by mashing some of the peas. Perfectly seasoned with Creole Cajun spices and simmered to tender perfection, this dish can be easily made in an Instant Pot for convenience or on the stovetop for a traditional approach. Serve it with white rice or cornbread for an authentic Southern meal.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil (can substitute with bacon grease or duck fat)
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 small jalapeño, deseeded and finely diced
  • 6 cloves garlic, finely minced (or 1 tablespoon garlic paste)
  • 2 bay leaves

Seasonings & Sauces

  • 2–3 teaspoons Creole Cajun seasoning (homemade or store-bought)
  • 1 tablespoon Worcestershire sauce

Proteins & Legumes

  • 1 lb smoked turkey wings or ham hocks
  • 1 lb (16 ounces) dried black-eyed peas, sorted and rinsed

Liquids

  • 6 cups low-sodium chicken stock or broth

Optional Garnishes & Sides

  • Fresh chopped parsley, for garnish
  • Cooked white rice and/or cornbread, for serving

Instructions

  1. Sauté Aromatics: Set the Instant Pot to the “sauté” function for 7 minutes. Add the olive oil and allow it to shimmer. Add the finely chopped onion, green bell pepper, celery, and diced jalapeño. Cook, stirring frequently, until the vegetables are tender and fragrant, about 6-7 minutes.
  2. Add Garlic: Toss in the minced garlic and continue cooking for 1 more minute, stirring constantly to avoid burning and to release the garlic aroma.
  3. Add Remaining Ingredients: Add the bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey wings (or ham hocks), rinsed black-eyed peas, and chicken stock into the pot. Stir everything to combine thoroughly. Secure the Instant Pot lid and lock it in place.
  4. Pressure Cook: Set the Instant Pot to “manual” or “pressure cook” mode, cooking on high pressure for 35 minutes. When the cooking cycle completes, allow the pressure to release naturally for 7-10 minutes, then carefully release any remaining pressure before opening the lid.
  5. Remove Meat and Shred: Remove the smoked meat from the pot and set aside to cool slightly. Stir the pea mixture well. Using forks or hands (with gloves if preferred), shred the turkey meat off the bones into bite-sized pieces. Return the shredded meat to the pot.
  6. Mash Peas for Creaminess: Remove and discard the bay leaves. Use a potato masher to gently mash some of the black-eyed peas—just a few strokes to break them up—creating a creamier texture. Stir to combine.
  7. Final Seasoning and Serve: Taste and adjust seasoning with extra Creole Cajun seasoning if desired. Garnish with freshly chopped parsley and serve immediately with cooked white rice or cornbread for a comforting meal.
  8. Stovetop Preparation – Soaking Peas: Soak dried black-eyed peas overnight in cold water or for a faster method, boil 6-7 cups of water in a pot, add peas, remove from heat, and soak for 30 minutes to 1 hour. Drain and set aside.
  9. Stovetop Cooking – Sauté Aromatics: In a large Dutch oven or stock pot, heat olive oil over medium heat. Sauté onion, bell pepper, celery, and jalapeño until tender, about 6-7 minutes. Add garlic and cook for an additional minute.
  10. Stovetop Cooking – Combine and Simmer: Add bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey wings, soaked black-eyed peas, and chicken stock. Stir to combine, cover with a lid, and simmer over medium heat for 45 minutes to 1 hour, stirring occasionally. Add more stock or water if needed to prevent sticking and maintain liquid level. Reduce heat to medium-low if necessary.
  11. Stovetop Cooking – Finish: Remove smoked meat and shred off the bones. Return meat to the pot and stir in. Mash some peas gently with a potato masher to create a creamier consistency. Stir to combine.
  12. Stovetop Cooking – Season and Serve: Taste for seasoning and add extra Creole Cajun seasoning if needed. Serve garnished with parsley alongside white rice or cornbread for a hearty Southern meal.

Notes

  • You can substitute olive oil with bacon grease or duck fat for a richer flavor.
  • Ham hocks can be used instead of smoked turkey wings if preferred.
  • Soaking the peas overnight helps reduce cooking time and improves texture, but quick soak using hot water is a good alternative.
  • If you prefer a thicker consistency, mash more peas with the potato masher.
  • Adjust seasoning based on your preferred spice level; Creole Cajun seasoning varies in heat and saltiness.
  • Serving with white rice or cornbread complements the creamy black-eyed peas beautifully.
  • Leftovers keep well refrigerated for up to 4 days and also freeze well for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (Instant Pot) or 1 hour (Stovetop)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Southern American

Keywords: black eyed peas, southern black eyed peas, instant pot black eyed peas, creamy black eyed peas, southern cooking, comfort food

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Find it online: https://isabellavance.com/creamy-southern-black-eyed-peas-instant-pot-stovetop-recipe/