Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant vegan dish offers a sophisticated twist on traditional comfort food, combining earthy black-eyed peas with nutrient-dense leafy greens. Using an Instant Pot allows you to achieve a deep, slow-cooked flavour in a fraction of the time, making it a perfect choice for a warming midweek meal. Smoked paprika provides a gentle heat that is beautifully balanced by the natural sweetness of chopped dates and vibrant red peppers.
Rich in plant-based protein and fibre, this hearty one-pot meal is an excellent addition to a healthy, balanced diet. You can use kale, collards or Swiss chard depending on what is available in the shops, ensuring this savoury dish is versatile and budget-friendly. Serving it with a dash of hot sauce adds a bright finish that complements the smoky undertones perfectly.
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Ingredients for Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot
1 teaspoon (5 ml) oil (or *dry sauté or add a little water/vegetable broth)
1 medium to large onion, thinly sliced
3 cloves garlic, minced
150g (149 g) diced red pepper
1 small jalapeño or other hot chilli, minced
2 teaspoons (4 g) smoked paprika
1–2 teaspoons (3–5 g) chilli powder
350ml (218 g) dried black-eyed peas, soaked overnight and drained
4 dates, finely chopped
350ml (355 ml) water or vegetable broth, plus more as needed
1 (425g [425-g]) can fire-roasted tomatoes with green chillies
2 cups (32 g) chopped greens (such as kale, collards or Swiss chard)
Salt to taste
Hot sauce such as Tabasco or Texas Pete
How to make Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot
Back to contentsFor the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.
For the first pressure cook, add the smoked paprika, chilli powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.
For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.
To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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