In this recipe, we will be cooking two separate dishes at once in the pressure cooker. The black eyed peas cook on the bottom of the pot while the the sweet potatoes cook above the peas in a steamer basket. The liquid from the peas is enough to cook the sweet potatoes and everything is done cooking at the same time. Brilliant!
Serve the peas on top of the sweet potatoes and top with a bit of greek yogurt. If you want to make this vegan, swap the yogurt out with balsamic vinegar.
A couple notes on the ingredients –
- The black eyed peas are high in fiber making them heart healthy. They are also low calorie and low fat. Use dried black eyed peas in this recipe – you can find them in the supermarket with the rice and other dried beans. You’ll soak them 8 hours or overnight for this recipe. Soak some extra black eyed peas and freeze them for future recipes – 1 cup of dried beans will equal 2 cups of soaked beans and is equal to one 14-16 ounce can of black eyed peas.
- Harissa is a fiery and garlicky North African hot chili pepper paste. I found a small jar of it at Trader Joe’s, so it’s becoming pretty easy to find in regular supermarkets. It pairs well with the coriander, caraway, and cumin seeds called for in the recipe.
- If you don’t have harissa, coriander, caraway, or cumin seeds in your pantry, feel free to eliminate any that you are missing. You can substitute in a chopped jalapeño pepper for the harissa. Powdered versions of the spices will work in a pinch, also – just skip step 2 and add the powdered spices at the end of step 3 with the garlic.
Sweet Potatoes with Black Eyed Peas – Electric Pressure Cooker
Recipe Type: Pressure Cooker
- 3-4 medium sweet potatoes, sliced in half length-wise
- 6-8 T plain whole milk yogurt, or more to taste
- 1/2 t coriander seeds
- 1/2 t caraway seeds
- 1 t cumin seeds
- 1 T extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, chopped
- 1 cup dried black eyed peas, rinsed and sorted
- 1 T tomato paste
- 1 1/2 cups water
- 1 T harissa, or more to taste
- 1/2 t sea salt
- 2 cups of baby spinach
- Place the sweet potatoes in a steamer basket with cut side up, side to side. If you need to layer the potatoes, do the second layer at an angle to the first layer. Set aside.
- Pre-heat the pressure cooker using the brown or sauté setting.
- Add the spices and toast for about 30 seconds in the pressure cooker until you can smell the spice.
- Add olive oil to the pan and let heat up a few seconds. Add the onion and sauté until soft. Add the garlic gloves and sauté another 30-60 seconds.
- Add the black-eyed peas, tomato paste, and water. This is the point of no return for spicy food eaters – if everyone likes spicy food, you can add the harissa now. If you have someone who doesn’t like spicy, wait and add the harissa with the salt.
- Stir the black eyed peas. Lower the steamer basket on top of the pea mixture.
- Close and lock the lid of the pressure cooker. Make sure the valve is set to sealing. Cook at high pressure for 12 minutes. Turn off the keep-warm setting.
- When the cooking time is over, do a natural release for 10 minutes and then release the remaining pressure with a quick release.
- Remove the steamer basket and sweet potatoes.
- Stir the spinach and salt (and harissa, if not added yet) into the black eyed peas.
- Serve the black eyed peas on top of the sweet potatoes with yogurt on the top.
Leave a Reply