Black Eyed Peas Curry And Rice Instant Pot Recipe

I absolutely love this recipe because it’s a perfect blend of comfort and exotic flavors, making my kitchen smell like a culinary adventure. Plus, it’s super easy to whip up in the Instant Pot, giving me more time to binge my favorite Netflix series while still enjoying a healthy and hearty meal.

Creating exciting and nourishing dishes is my passion, and my Instant Pot Black Eyed Peas Curry and Rice is a stunning example. Black-eyed peas, fragrant spices, and basmati rice come together in this protein-packed meal, which I would serve any time, day or night.

If there weren’t such a thing as meal prep, I might call this a meal-prep kind of dish because it’s so easy to make in large quantities and serve throughout the week. On some level, it’s also an anytime dish because it’s satisfying and nourishing enough for breakfast, lunch, or dinner.

Ingredients

Black-Eyed Peas:
They are plentiful in protein and fiber and support digestion and muscle health.

Mustard Seeds:
They are packed with antioxidants, help with digestion, and impart a nutty flavor.

Cumin Seeds:
Boost the delicious scent; help with digestion; and pack a lot of iron.

Onion:
Delivers natural sweetness, and is beneficial for heart health and immunity.

Garlic:
Strengthens the immune system; possesses anti-inflammatory properties and contributes a delicious depth of flavor.

Ginger:
Imparts heat and flavor; aids in digestion and nausea relief.

Green Chili:
Imparts warmth and zest; has capsaicin and is a good source of vitamin C.

Tomato:
Imparts a tasty zing and creaminess; abundant in antioxidants and vitamin C.

Ingredient Quantities

• 1 cup dried black-eyed peas, rinsed and soaked for 3-4 hours
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, chopped
• 1 tomato, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 cups water
• Cilantro leaves for garnish
• 1 cup basmati rice, rinsed
• 1 1/2 cups water for rice

Instructions

1. Put the Instant Pot on the sauté setting and add the vegetable oil. Into this hot oil, add mustard seeds and cumin seeds, letting them crackle and pop for about 30 seconds.

2. Add the onion, chopped, and sauté until translucent, about 5 minutes. Stir in the garlic, minced; ginger, grated; and green chili, chopped, and cook for an additional minute.

3. Incorporate the diced tomatoes, ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Sauté for 2-3 minutes, until the tomatoes are softened and the spices are aromatic.

4. Black-eyed peas that have been soaked and then drained and rinsed are added to the pot, along with 2 cups of water. Everything is given a good stir to mix it up nicely.

5. Discontinue sauté mode and fasten the Instant Pot lid. Position the valve for sealing and pressure cook on high for 12 minutes.

6. At the same time, wash the basmati rice well until the water runs clear. In another pot, combine 1 cup of rice with 1 1/2 cups of water and a pinch of salt. Bring the mixture to a boil, then lower the heat, cover the pot, and let the contents simmer for 15 minutes until the rice is finished cooking.

7. Carefully release the pressure from the Instant Pot right after the cooking time is finished. Remove the lid and gently stir the curry.

8. Seasoning should be checked; if necessary, salt should be added.

9. Serve the black-eyed peas curry steaming, decorated with the fresh green of cilantro.

10. Serve with the basmati rice and enjoy a delicious, healthful dinner.

Equipment Needed

1. Instant Pot
2. Pressure cooker lid for the Instant Pot
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Grater
8. Wooden spoon or spatula
9. Saucepan with lid for cooking rice
10. Strainer (for rinsing rice)
11. Serving spoon

FAQ

• Can I use canned black-eyed peas instead of dried?Canned black-eyed peas are okay to use. After rinsing and draining them, change the cooking time in the Instant Pot to about 5 minutes.
• What can I substitute for the green chili?A milder curry can be achieved by omitting the green chili or substituting it with bell pepper for a different flavor.
• Is it necessary to soak the black-eyed peas beforehand?Reducing the cooking time and improving the digestibility of the peas can be accomplished by soaking them. This step is not absolutely necessary, but it is very helpful if you are not using a pressure cooker. It also makes it less likely that you will cook them to mush during the next step.
• Can I make this curry spicier?Certainly, boost the quantity of red chili powder or toss in a chopped serrano pepper for additional spiciness.
• What is the purpose of mustard seeds in the recipe?A warm, nutty aroma and flavor enhance the curry, infusing it with mustard seeds.
• Can I use brown rice instead of white basmati rice?Certainly, though, brown rice needs more time to cook. Either prepare it in advance or select the “Multigrain” setting, which will use a cooking time of approximately 22-24 minutes.
• What if I don’t have an Instant Pot?This recipe can be prepared on the stovetop. The timing, however, is not as exact. If you’re using it, for example, in a half batch, and you want to cook it on the stovetop, 20 to 25 minutes would be a good estimate for the cooking time once the water is at a rolling boil. Solanum and I use the slow cooker when we make this dish.

Substitutions and Variations

For the green chili: Use in equal measure either red chili flakes or omit altogether if you’d rather have less heat.
For the vegetable oil: Utilize either olive oil or coconut oil.
Use 1 teaspoon of fennel seeds for the mustard seeds.
For the new tomato: Substitute with 1/2 cup canned diced tomatoes.
For the leaves of cilantro: Replace with parsley or do without if you’re cilantro-less.

Pro Tips

1. Pre-soaking Efficiency Instead of soaking the black-eyed peas for 3-4 hours, you can do a quick soak by bringing them to a boil in water, turning off the heat, and letting them sit covered for 1 hour. This can save time without compromising texture.

2. Enhanced Flavor Base When sautéing the onions, add a pinch of salt. This helps draw out moisture and speeds up the caramelization process for a deeper flavor.

3. Balanced Spice Heat Adjust the amount of green chili and red chili powder according to your preferred spice level. If you’re cautious about heat, deseed the green chili before chopping.

4. Optimal Pressure Release Let the Instant Pot naturally release pressure for about 5 minutes before performing a quick release. This can help prevent the curry sauce from splattering.

5. Perfect Rice Texture After the rice has simmered for 15 minutes, let it rest off the heat with the lid on for an additional 5 minutes. This allows the rice to absorb any remaining steam, making it fluffier.