Pigeon Peas
Pigeon peas cooked in a pressure cooker emerge tender and nutty in under 30 minutes with zero soaking required, making them ready for Caribbean, Indian, and African dishes.
⚡Instant Pot
Pigeon peas cooked in a pressure cooker emerge tender and nutty in under 30 minutes with zero soaking required, making them ready for Caribbean, Indian, and African dishes.
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Rinse the dried pigeon peas under cold water and remove any debris.
Add the rinsed pigeon peas and water to the Instant Pot.
Secure the lid and set the valve to sealing.
Cook on high pressure for 25-30 minutes.
Allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
Check that the peas are tender. If not, cook for an additional 5 minutes on high pressure.
Season with salt if desired and serve.
Store cooked pigeon peas in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of water.
pressure cooker (Instant Pot or equivalent)
Cook on high pressure for 25-30 minutes, then allow natural pressure release for 15 minutes before quick release. Total time is approximately 45-50 minutes including pressure buildup and release.
No, this recipe requires no soaking. Simply rinse the dried peas under cold water to remove debris, then add directly to the pressure cooker.
Check for tenderness after the natural release. If peas are still firm, cook for an additional 5 minutes on high pressure. They should be soft enough to break easily between your fingers.
Yes, pigeon peas are naturally vegan and gluten-free, making this recipe suitable for both diets when prepared without added ingredients.
Yes, maintain a 1:3 ratio of dried pigeon peas to water. Cooking time remains 25-30 minutes on high pressure regardless of quantity, as long as the pressure cooker isn't overfilled past its maximum line.
