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Instant Pot Black Eyed Peas Rice Pulao – Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices and veggies. Saucepan option. Vegan Gluten free 1 Pot Soy free Recipe Nut free option
I love beans + rice and and I love roasted peanuts or other nuts in pulao(spiced rice). This version uses black eyed peas and brown rice and is a mix of a few pulao styles across Indian cuisine. Add whichever spices you have(other cuisines blends work too!), and veggies of choice.
Black eyed Peas (Lobia/Chawli/Raungi) are often ignored in favor of various chickpeas or split peas. But these beans are so smooth and soft and have their own fantastic flavor. Try them in curries, pizza(yes!), stir fry/hash and in this easy 1 Pot meal.
More Instant Pot Meals
- IP Red Lentil Chili. GF
- Instant Pot Mushroom Risotto. No standing and stirring needed! GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation. Omit the nuts if you wish. Use a few tbsp sunflower seeds or dalia (split roasted chickpeas, you can find them at the Indian store or online). Serve with pita bread or garlic bread or papadums.
Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
Ingredients
- 1/2 cup uncooked/dry black eyed peas
- 2/3 cup brown basmati rice
- 1 tsp oil
- 1/3 tsp cumin seeds
- 1/3 tsp mustard seeds
- 3 cloves
- 1/4 cup raw or roasted peanuts, , or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree)
- 1/2 onion, chopped
- 5 cloves of garlic, chopped
- 1/2 inch ginger, chopped
- 1/2 hot green chile, optional
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala, or 1 to 1.5 tsp biryani masala
- 1/3 tsp cayenne, less or more to preference
- 1 large tomato chopped
- 1/2 bell pepper, chopped, or other veggies
- 1 3/4 cup water
- 3/4 to 1 tsp salt
- lemon juice, , cilantro for garnish
Instructions
- Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
- Press saute mode on IP. Add oil and let it get hot. Add the seeds and cloves and cook for half a minute. Add the nuts and cook for a minute to roast. Add the onion, ginger, garlic, and chile and a pinch of salt and cook for 2 minutes. Stir occasionally.
- Add the ground spices (turmeric through cayenne) and mix in. Add the tomato and peppers and mix in. Cook for a minute.
- Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
- Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
- Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
- Add a good dash of lemon and cilantro, some chopped red onion and serve with pappadum or crackers. I also like the pulao with some kachumbar salad.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this for my New Year’s Day dinner and it’s delicious! I love your recipes!
yay!
I can’t find black eyed peas where I live. What can I use to substitute?
brown lentils, or cooked chickpeas or other beans
Loved this dish. I doubled the recipe and I’m so happy I read the comments to leave out some liquid because the consistency was perfect! This was hearty, flavorful and SO filling. My tummy is going to be extremely satisfied for my lunches this week! Thank you for always answering our questions!!
awesome!
Going to make this next week and I have 2 questions. First, will Brown jasmine rice work with this recipe and 2. After we saute, is the IP supposed to go on high pressure and how long should we allow it to naturally release? I am quickly becoming a repeat visitor to your site!
Yes it should work. Yes, acel saute and press pressure cook/Manual (default is hi pressure). You dont have to time the natural release. Justopen the pot whenever the pressure knob goes down, usually about 10 to 12 mins
Can I use a can of black eyed peas instead of the dry ? I’m excited to try this!
they will overcook in the cook time. you can reduce the water to 1 1/2 cups and cook just the brown rice. then open the pot, add the drained black eyed peas and simmer for 4 to 5 mins for the flavors to develop in the black eyed peas. let sit for another 5 mins before serving
Can you easily double the recipe in an instant pot?
yes. use just a bit less water and heat and double
This was one of those lucky recipes where you look at the ingredient list and realize that by some miracle you have everything on it! Yes!! No trip to the store!
Really quick and easy to pull together and incredibly yummy. I especially love how perfectly cooked the black-eyed peas were.
I’ll definitely make again. 👍🏼👍🏼
Awesome! You can change it up. Omit the nuts, add some other blends. Jamaican curry + a bit of coconut milk or cajun go so well with blak eyed peas
I’ve got a large amount of white basmati that needs using up. Would this work with a straight substitution and reducing the cooking time? or would I need to both reduce the cooking time and use tinned beans added at the end? Looking to make this in my instapot. Thanks.
White basmati rice needs 6 to 7 mins cooking time when cooked on its own, so 18 mins would overcook it. You can use precooked black eyed peas. Soak the rice for 10 mins, drain, add the cooked black eyed peas with the soaked rice, use 1.5 cups of water. Pressure cook for 7 to 8 mins, natural release.
use about 1.25 cups of cooked black eyed peas (anywhere from 1 to 1.5 cups will do)
I made this and it was so good. I made it with your jamiacan curry spices. Everyone loved it.
awesome!
Thanks, Richa
This was delicious, as expected. I chose the recipe to use bits and pieces in my fridge. So, instead of peppers, I added carrots (in coarse julienne), and cabbage + I added some swish chard at the very end. Just the inspiration I needed to clean my fridge while enjoying a delicious bowl of lobia pulao!
awesome!