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Black Eyed Peas Stew

Prep Time:

25 minutes

Cook Time:

19 minutes


4 Servings



About the Recipe


3 cups Vegetable Broth

1 Yellow Onion (chopped)

2 stalks Celery (chopped)

1 Yellow Bell Pepper (chopped)

2 Garlic (cloves, minced)

2 tsps Cajun Seasoning

1 1/2 cups Fire Roasted Diced Tomatoes

3 cups Kale Leaves (roughly chopped)

1 tsp Sea Salt

1 3/4 cups Black Eyed Peas (from the can, drained and rinsed)

1/3 cup Cilantro (chopped, optional)


  1. Turn your pressure cooker to sauté mode and add a splash of the vegetable broth. Add the onion, celery and bell pepper and cook for 4 to 5 minutes. Then add the garlic and sauté for 1 minute more. Turn the sauté mode off and add the cajun seasoning. Stir to combine.

  2. Add the tomatoes, kale, salt, black eyed peas and broth. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 8 minutes on high pressure. Once finished, let the pressure release naturally for 5 minutes, then do a quick release.

  3. Carefully remove the lid, and stir to combine. Divide between bowls, top with cilantro, if using, and enjoy!

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