Flavorful, hearty, and yummy, this Instant Pot Cajun Black Eyed Pea Stew is as easy as it is delicious. Perfectly seasoned with Cajun spices, this Whole Food Plant Based vegan stew is sure to become one of your favorite comfort foods making this dish a tasty Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Holy Trinity Ingredients:
- 1 large yellow onion – finely minced in a food processor
- 2 celery stalks – finely minced in a food processor
- 1 green bell pepper – finely minced in a food processor
- 1 heaping Tablespoon finely minced garlic (about 4–5 garlic cloves)
- 2 celery stalks, diced
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 ¼ cups vegetable broth (we used 1–32 oz. Pacific Organic Vegetable Broth*)
- 2 Tablespoons tomato paste
- 2 teaspoons 100% pure organic maple syrup
- 2 cups dry black-eyed peas, picked through, rinsed thoroughly
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoon dried thyme
- Dash or ¼ teaspoon cayenne pepper (see notes*)
- ¼ teaspoon cumin
- ¼ teaspoon dried dill weed
- 1 teaspoon dried parsley
- 2 ½ teaspoons sea salt (+/- to taste – see recipe notes*)
- ¼ teaspoon pepper (+/- to taste)
- 1 Tablespoon corn starch
- 2 Tablespoons water
- Whisk the cornstarch with the water to create a slurry.
- Bunch of swiss chard, escarole, or baby spinach (we used 5 oz. spinach (about 3 cups packed) – see notes*
Instant Pot Instructions
- Add the Holy Trinity ingredients (onion, celery, bell pepper) into a food processor, and process until the veggies are very finely minced, then add the Holy Trinity to the Instant Pot (no need to use sauté mode, it will be watery).
- Add all other remaining ingredients (except the Slurry Ingredients and Other Ingredients) to the Instant Pot.
- Set the Instant Pot manual high pressure cook for 20 minutes. When finished, allow to sit for 5 minutes, then do a quick release.
- Once all the pressure is released, carefully remove the lid, remove the bay leaves (discard), and add in the swiss chard or escarole or baby spinach. Stir well to combine. Then add in the slurry mixture. Stir well to thicken.
- Serve over rice of choice.
- Add the Holy Trinity ingredients (onion, celery, bell pepper) into a food processor, and process until the veggies are very finely minced, then add the Holy Trinity to a large ceramic/enamel lined Dutch Oven. Sauté over medium heat until the water has been released.
- Add the finely minced garlic to the Dutch Oven and sauté for one minute.
- Add all other remaining ingredients (except the Slurry Ingredients and Other Ingredients) to the Dutch Oven. Simmer over medium-low heat until the black-eyed peas are tender, approx. 40-50 minutes.
- When the black-eyed peas are tender, remove the bay leaves (discard), then add the greens of choice. Stir well to combine. Then add in the slurry mixture. Stir to thicken.
- Serve over rice of choice.
*Vegetable Stock: We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Cayenne Pepper: Use less cayenne pepper if you are looking for less heat. This is based upon personal preference.
*Greens (spinach, swiss chard, escarole: You can add the greens of your choice or leave them out. We have made this recipe multiple times, sometimes adding it in and other times leaving it out. We have also steamed the greens separately and added them on top of our individual stew servings.
*Sea Salt: Sea salt is based on personal preference.
*Nutritional Information: Does not include rice or cornmeal biscuit. Shows sodium for only 1 tsp of sea salt.
*Serving: Makes 6 – 1.5 cup servings.