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instant pot black eyed pea curry

Instant Pot Black Eyed Pea Curry (Vegan & No Soak)

A quick, flavorful, and completely vegan curry that transforms dried black-eyed peas into a rich, creamy dish using the Instant Pot. No overnight soaking is required, resulting in tender peas infused with Indian-inspired spices and coconut milk.
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Prep Time 15 minutes
Cook Time 35 minutes
NPR Time 10 minutes
Total Time 50 minutes
Servings: 6 people
Course: Curry, Main Course
Cuisine: Fusion, Indian, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Peas & Liquid
  • 2 cups dried black-eyed peas rinsed and sorted (no soaking required)
  • 3 cups vegetable broth or water
  • 1 can (13.5 oz) full-fat coconut milk added after pressure cooking
Aromatics & Spices (Dry)
  • 1 tablespoon cooking oil (coconut oil or olive oil)
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 jalapeño or green chili seeded and diced (optional)
  • 2 medium tomatoes chopped (or 1 can diced tomatoes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala added at the end
Finish & Garnish
  • 2 cups fresh spinach or kale chopped
  • Salt and black pepper to taste
  • Fresh cilantro and lemon juice for garnish

Equipment

  • Instant Pot or Electric Pressure Cooker

Method
 

  1. Turn your Instant Pot to the "Sauté" setting and heat the oil (UID 5). Add the cumin seeds (UID 11) and let them sizzle for about 30 seconds until fragrant.
    1 tablespoon cooking oil, 1 teaspoon cumin seeds
  2. Add the chopped onions (UID 6) and sauté for 3-4 minutes until translucent. Stir in the minced garlic (UID 7), grated ginger (UID 8), and green chili (UID 9), cooking for another minute until aromatic.
    1 large onion, 3 cloves garlic, 1 inch fresh ginger, 1 jalapeño or green chili
  3. Add the chopped tomatoes (UID 10), turmeric (UID 12), coriander (UID 13), and smoked paprika (UID 14). Cook this mixture for 2-3 minutes, smashing the tomatoes with your spatula to create a thick base.
    2 medium tomatoes, 1 teaspoon turmeric powder, 1 tablespoon ground coriander, 1 teaspoon smoked paprika
  4. Pour in a splash of the total broth to deglaze the pot, scraping up any browned bits stuck to the bottom. Add the rinsed black-eyed peas (UID 1) and the remaining vegetable broth (UID 2).
    2 cups dried black-eyed peas, 3 cups vegetable broth or water
  5. Close the lid, seal the vent, and set the Instant Pot to "High Pressure" for **15 minutes**.
  6. Once the cooking cycle is complete, allow for a **Natural Pressure Release (NPR) for 10 minutes**, then carefully turn the valve to "Venting" to release any remaining steam.
  7. Open the lid and stir in the coconut milk (UID 3) and garam masala (UID 15). Turn the "Sauté" mode back on for 2-3 minutes to simmer and thicken the curry slightly.
    1 can (13.5 oz) full-fat coconut milk, 1 teaspoon garam masala
  8. Stir in the fresh spinach (UID 17) and let it wilt in the residual heat. Season with salt and pepper (UID 18). Squeeze in fresh lemon juice and garnish with cilantro (UID 19), and serve warm.
    2 cups fresh spinach or kale, Salt and black pepper, Fresh cilantro and lemon juice

Notes

**Crucial Tip:** Always deglaze the pot completely after sautéing to avoid the Instant Pot's "burn" warning. Add the coconut milk and lemon juice only after pressure cooking to maintain flavor and texture. For older beans, add 2-3 minutes to the high-pressure time.