• Prepare time: 5 min
    • Pressure Cook Time: 20 min
    • Release Type: Natural
    • Ready in: 25 min
    • Pressure: High


  • 1 teaspoon oil optional
  • 1 onion thinly sliced
  • 2-3 cloves garlic minced
  • 1 cup red pepper diced
  • 1 jalapeno or other hot chili, minced
  • 1-2 teaspoons smoked paprika
  • 1-2 teaspoons chili powder mild or medium
  • 1 1/2 cups black-eyed peas dried, soaked overnight and drained
  • 4 dates chopped fine
  • 1 cup Water or vegetable broth
  • 1 can Fire Roasted Tomatoes with green chilies, 15 ounce can
  • 2 cups greens chopped, kale, collards or Swiss chard
  • salt to taste


  1. Set your Instant Pot to Sauté. Dry sauté the onion for a few minutes, adding some of the water if the onion starts to stick.
  2. Add the garlic and peppers and sauté for another minute. Add the smoked paprika and chili powder along with the peas and dates. Stir to coat them with the spices.
  3. Add the water, stirring well to be sure that nothing is stuck to the bottom of the pot.
  4. Lock the lid on the Instant Pot. Cook on Manual at high pressure for 3 minutes. Let the pressure come down naturally when time is up.
  5. Once pressure has released, carefully open the lid, tilting it away from you. Add the tomatoes and greens and lock the lid on the pressure cooker for 5 minutes.
  6. Open the Instant Pot. Taste and adjust seasonings. Add salt to taste. Enjoy!


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