I converted this recipe to use with my electric pressure cooker. I followed steps 1-3 on the stovetop in a frying pan, and then transferred that mixture to my pressure cooker along with everything else that is added in step 4. I cooked at high pressure for 15 minutes.
I have a much easier time digesting beans that have been soaked, even briefly, to remove some of the phytic acid. So before cooking, I soaked my black-eyed peas in hot water for about 15 minutes, then rinsed and drained them before getting started.
Pressure Cooker Black-eyed Pea and Collard Green Chili originally printed from https://yupitsvegan.com/black-eyed-pea-collard-green-chili/ February 5, 2015