We soaked 2 cups of dried black eyed peas overnight in the fridge (changing the water midway), and then we followed these instructions from Hip Pressure Cooking by Laura Pazzaglia: first, rinse and drain the soaked peas (which have significantly expanded overnight), and place in the bottom of a large pressure cooker. Add one onion (we used a medium shallot, peeled and halved vertically), 1 Tbsp oil (we used canola), and 4 cups water. Second, close lid and then turn on burner to medium-high heat until pressure cooker reaches high pressure, at which point reduce heat slightly to maintain the high pressure at a steady state. Cook at high pressure for 3 mins, then remove pressure cooker from burner and let naturally release (about 15 mins). Finally, after it has naturally released, the beans are ready for use. (Jan. 2022)
Cooking Adventures 