Pressure Cooker Black-Eyed Peas with Collard Greens

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 9 customer reviews
Pressure Cooker Black-Eyed Peas with Collard Greens
Pressure Cooker Black-Eyed Peas with Collard Greens


  • 1 teaspoon olive oil
  • 1 yellow onion, thinly sliced
  • 2 tablespoons minced garlic
  • 1 cup diced fire-roasted red peppers
  • ½ teaspoon ground allspice
  • ½ teaspoon crushed red pepper
  • kosher salt to taste
  • 1½ cups dried black-eyed peas
  • 1½ cups vegetable broth
  • 1 bay leaf
  • 1 (15 ounce) can fire-roasted tomatoes
  • 2 cups chopped collard greens


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Cook and stir onion in hot oil until softened, about 5 minutes; add fire-roasted red peppers and garlic and cook until fragrant, about 1 minute more.
  3. Season vegetable mixture with allspice, crushed red pepper, and salt.
  4. Pour vegetable broth into the pot; add black-eyed peas and the bay leaf.
  5. Lock pressure cooker lid in place and set steam vent to Sealing.
  6. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
  7. Once the cooking cycle has completed, allow pressure to release naturally.
  8. Remove and discard bay leaf.
  9. Stir tomatoes and collard greens with the peas.
  10. Lock pressure cooker lid in place and set steam vent to Sealing.
  11. Select Pressure Cook (Manual) and cook for 1 minutes on High pressure.
  12. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  13. Season peas and greens with salt to serve.
Mealthy Tip

In the Southern United States, eating black-eyed peas or Hoppin' John is thought to bring prosperity in the new year. The peas are typically served with greens, ham and cornbread. The peas (since they swell when cooked) symbolize prosperity, while the greens signify money and the cornbread represents gold. Sounds like a delicious way to ring in a new year!

Nutrition Facts

Per Serving: 109 calories; 2g fat; 17.8g carbohydrates; 6g protein; 0mg cholesterol; 259mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 109 Calories from Fat 22
% Daily Value*
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.2g
Cholesterol 0mg 0%
Sodium 259mg 11%
Total Carbohydrate 17.8g 6%
Dietary Fiber 6g 25%
Sugars 4.2g
Protein 6g
Vitamin A 116% Vitamin C 92%
Calcium 9% Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(9 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

I admittedly only made this to get rid of the rest of the bag of black-eyed peas I had bought for new years, but am glad I gave it a shot. I didn't use collards. Replaced them with kale, because I live northwest and not south (we CAN get them, but kale is everywhere, so . . . cook what youhave!). The fire-roasted tomatoes were key for me. Great flavor addition there.

Image of Katie Hason

Katie Hason says:

These are really delicious black eyed peas and greens. I love this healthy-take on a southern classic. My family always usually makes it with smoked ham or turkey in a slow cooker, and it takes forever. This pressure cooker version makes it really quick and easy to throw together. Black eyed peas are super underrated, they're very nutritious and I'm going to start making them more often. Also, not having to soak the beans over nice is a huge win!

Image of Laura Griffin

Laura Griffin says:

I added extra broth because I prefer a more soup-like consistency for my black eyed peas. Other than that, this recipe was really good. I love that it's a vegetarian version, more healthy than the traditional southern style my parents make. The greens are also a must!

Image of Alex Cabral

Alex Cabral says:

I wasn't a big fan of the tomatoes and red peppers added to this black eyed peas dish. However, I did love that this recipe didn't include in meat, like ham or turkey, that you would find in most traditional black eyed peas recipes. The flavor was really good, but next time I'm going to leave out the peppers and tomatoes.

Image of Dominique M

Dominique M says:

I used spinach instead of collard greens for my black eyed peas and they were delicious. The tomatoes also add a nice touch. I used regular diced instead of fire roasted, and thought it was really good.

Image of Kris Wilburn

Kris Wilburn says:

Broke my southern traditional way of cooking black eyed peas and collards and made this recipe for our New Years dinner. It was amazing!!! I added my ham bone left from Christmas dinner and added 5 more minutes to the final cooking time. Wonderful!!!!

Image of Anna Marie Robinson

Anna Marie Robinson says:

Made the best pot of black eyed peas thanks to Mealthy. I wanted a more soupy version. Sautéed celery, onion, red bell pepper, fresh garlic clove. Added a box of low sodium veg broth, one and half cups of dried black eyed peas, a ham shank, salt, pepper, sage, thyme and a very small pinch of cayenne pepper. Pressure for 30 minutes, naturally released pressure. Cut up meat from ham hock and added to soup. So very good.

Image of Michelle Fascia Nyhuis

Michelle Fascia Nyhuis says:

Very good! I used a pound of black-eyed peas & upped the broth to a quart. I also added a smoked ham hock and diced ham. It was very good! Not sure I'll use the tomatoes next time.

Image of Joyce Thigpen

Joyce Thigpen says:

Very flavorful however the peas were a little crunchy. Next time I will set them to cook for 7 minutes.