INGREDIENTS
1 pound dried black-eyed peas
6 cups water
2 Tbsp. Better than Bouillon, beef flavor; 2 beef bouillion cubes dissolved or you can use 6 cups of beef broth in place of the water and boullions.
2 TBSP minced onions or cut up some fresh onions
6 pieces thick cut bacon; you can also use a ham bone for more savory flavor
1 tsp butter or margarine to saute the onions and bacon
1 tsp Kinder's Premium Quality Master Salt
INSTRUCTIONS - No soaking necessary
Rinse and drain the dry peas in a strainer
Add the butter, bacon/bacon bits and onions to the bottom of the pot and saute until onions are browned; usually about 3-5 minutes
If you're using Beef Boullions; prepare them in a container with the water and stir well
Add all of other ingredients into the Instant Pot.
Close and lock the lid. Make sure the top knob is turned to “Sealing”.
Press the Manual Button or High for your IP; some IP's the high setting is Meat.
Set for 45 minutes for softer beans; if you prefer them a bit firmer start with 30 min and increase time to desired firmness.
Let them steam release "naturally" until the pin drops on it's own.
Serve with rice and beef tips or eat as a side dish.
I divide them into containers and freeze for later then you can defrost them; or reheat them with other foods in your instant pot (PiP method).
Comments