---
course: Dinner, Lunch, Main Course
cuisine: Indian
servings: 3
source: "https://myheartbeets.com/instant-pot-indian-black-eyed-pea-curry"
tags: instant pot, vegan, vegetarian, gluten-free, indian, curry, legume
image: https://myheartbeets.com/wp-content/uploads/2016/08/punjabi-black-eyed-pea-curry-recipe.jpg
---


Soak the @dried black eyed peas{1%cup} in cold water for ~{1-2%hours}. Drain, rinse and set aside.

Press the sauté button, and add the @oil{2%tbsp} and allow it to heat up for a minute. Add the @cumin seeds{1/2%tsp} and once they begin to turn brown, add the @onion{1}(diced) and @bay leaf{1}. Stir-fry for ~{6-7%minutes}, or until the onions begin to turn brown.

Add the @garlic{2%tsp}(minced), @ginger{1%tsp}(minced) and @salt{1%tsp}, @turmeric{1%tsp}, @black pepper{1/4%tsp}, @cayenne{1/8 - 1/4%tsp} (adjust to taste) stir, then add the diced @tomato{1}.

Cook for ~{2-3%minutes}, or until the tomatoes break down.

Add the drained black eyed peas to the pot along with the 2 cups of @water{2%cups} and mix well.

Secure the lid, close the pressure valve and cook for ~{20%minutes} at high pressure.

Naturally release pressure. Garnish with @cilantro{} if desired.