One-Pot Black-Eyed Peas and Rice (Instant Pot)

Saute Ingredients:
1 tsp extra virgin olive oil
1 large onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced

Pressure Cooker Ingredients:
1 medium tomato, diced
1 cup dried black-eyed peas (can substitute lentils)
1/2 cup white rice (can substitute brown rice or quinoa)
1 tsp dried parsley
1 tsp dried oregano

1 tsp crushed red pepper
1/4 tsp ground black pepper

1/4 tsp cumin
1/4 cup tomato paste
2 1/2 cups vegetable broth

Before Serving Ingredients:
2 Tbsp lemon juice, or to taste
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil. Add the onion, carrots, celery, and garlic and saute for 5-8 minutes, until the vegetables are soft.

2. For the pressure cooker, add the tomato, black-eyed peas, rice, spices, tomato paste and broth to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 8 minutes.
3. Let the pressure release naturally. If there's too much liquid, switch back to the saute setting and heat until the extra liquid evaporates.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester (recipe credited to JL Fields, JLgoesVegan.com)

Try #1 - March 21, 2021

This was easy, and cooked well.  It reminded me of Mexican rice and beans.  You could play with the spices a bit if you wanted to - chili powder and/or more cumin would probably be nice.  Overall a solid dish.  I served it with dill cabbage salad and corn.