1 T olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 ¼ cups dry black eyed peas (no need to soak)
4 cups vegetable broth
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 T soy sauce
1 tsp liquid smoke
1/2 tsp salt
1/2 tsp pepper
Cover with lid, press “Pressure Cook,” and cook on high for 17 minutes. Allow to naturally release pressure for 15 minutes, then manually release any remaining pressure. Taste and adjust seasonings as needed.
1 bundle collard greens, bulky stems removed, leaves chopped into bite-sized pieces
Press “Saute” on the Instant Pot. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
Add bell pepper and minced garlic and sauté for 1 additional minute, then press “Cancel.”
Add all remaining ingredients except collard greens and stir to combine. Then top with collard greens, but don’t stir (this helps keep the beans submerged in the liquid rather than some winding up on top of the greens).
Press “Saute” on the Instant Pot. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
Add bell pepper and minced garlic and sauté for 1 additional minute, then press “Cancel.”
Add all remaining ingredients except collard greens and stir to combine. Then top with collard greens, but don’t stir (this helps keep the beans submerged in the liquid rather than some winding up on top of the greens).
Cover with lid, press “Pressure Cook,” and cook on high for 17 minutes. Allow to naturally release pressure for 15 minutes, then manually release any remaining pressure. Taste and adjust seasonings as needed.
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