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
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- Instant Pot Mushroom Risotto. No standing and stirring needed! GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
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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
Sue says
July 25, 2018 at 8:13 amThis looks quick, easy and delicious! I will definitely make this either this week or next week. Thanks Richa!
Richa says
July 25, 2018 at 10:20 amYes, its pretty easy and flexible too. Change up the spices to preference
Susan says
July 25, 2018 at 11:28 amCan I use ground spices instead of seeds?
Richa says
July 25, 2018 at 2:38 pmyes, use 1/2 tsp ground cumin, 1/3 tsp ground mustard and 1/8 tsp ground clove and add it with the turmeric.
Susan says
July 25, 2018 at 3:40 pmThank you
Lesa says
July 25, 2018 at 11:29 pmI am going to make this later but cannot see when to add the nuts, do I just add them at the end? Thanks Richa.
Richa says
July 25, 2018 at 11:40 pmAh i missed them in the instructions. They are added right after the whole spices(cumin etc). The ingredients are generally used in the order they are listed. so in case i miss them in the instructions. they go in the pot in the order. added the nuts now to the instructions
Cindy says
July 26, 2018 at 12:35 amThis looks quick and delicious!Wanna try this soon when i get home.Thanks Richa!
Louise says
July 26, 2018 at 12:51 amCan you sub dried beans for tinned?
Thanks
Richa says
July 26, 2018 at 10:53 amthey’ll get overcooked. You can make the recipe with 1.5 cups water and just brown rice and when you open the pot, mix in the drained black eyed peas and saute for a few minutes to incorporate the flavors.
Kirsten says
July 26, 2018 at 4:31 amThis looks great! I don’t have an instant pot so I will use the stove top directions. Everybody seems to love the instant pot…maybe I should get one?
Richa says
July 26, 2018 at 11:11 amIt depends on the kind of cooking you do. Its basically an electric pressure cooker with additional functions such s scheduling, delayed cooking, warming (for yogurt or fermentation), steaming etc.
Teresa says
July 27, 2018 at 10:30 amWe adore black eyed peas!!! We will definitely make this!!!
Sunaina says
July 27, 2018 at 12:10 pmDo you think walnuts would work instead of cashews?
Richa says
July 27, 2018 at 2:42 pmthey might.
Sue says
July 30, 2018 at 5:15 amDelicious!!! Richa, this was so beautifully spiced, warm and yummy. I’m really glad I made a double batch. Thanks for another wonder. Thanks
Richa says
July 30, 2018 at 10:12 amAwesome! so glad you loved it!
Kelly says
July 30, 2018 at 9:42 amI made this yesterday for my meal prep lunches for the week and it is outstanding!!! I made the recipe exactly as written, except I used roasted pepitas instead of peanuts. This will be in the regular rotation for sure!
Richa says
July 30, 2018 at 10:10 amawesome!!
Régine says
July 30, 2018 at 10:38 amThanks, 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!
Richa says
July 30, 2018 at 10:46 amawesome!
Susan says
July 31, 2018 at 5:35 pmI made this and it was so good. I made it with your jamiacan curry spices. Everyone loved it.
Richa says
July 31, 2018 at 6:26 pmawesome!
Louisa says
August 7, 2018 at 3:20 amI’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.
Richa says
August 7, 2018 at 9:39 amWhite 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.
Richa says
August 7, 2018 at 9:40 amuse about 1.25 cups of cooked black eyed peas (anywhere from 1 to 1.5 cups will do)
Lucy says
August 11, 2018 at 4:43 pmThis 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. 👍🏼👍🏼
Richa says
August 11, 2018 at 7:35 pmAwesome! 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
Christy says
August 20, 2018 at 2:20 pmCan you easily double the recipe in an instant pot?
Richa says
August 20, 2018 at 3:36 pmyes. use just a bit less water and heat and double
Lalita says
September 12, 2018 at 7:59 amCan I use a can of black eyed peas instead of the dry ? I’m excited to try this!
Richa says
September 12, 2018 at 10:00 amthey 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
Lea says
October 3, 2018 at 1:33 pmGoing 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!
Richa says
October 3, 2018 at 3:36 pmYes 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
Lea says
October 6, 2018 at 3:42 pmLoved 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!!
Richa says
October 6, 2018 at 8:58 pmawesome!
Daniela says
October 23, 2018 at 6:21 amI can’t find black eyed peas where I live. What can I use to substitute?
Richa says
October 23, 2018 at 10:41 ambrown lentils, or cooked chickpeas or other beans
Julie says
January 1, 2019 at 3:41 pmJust made this for my New Year’s Day dinner and it’s delicious! I love your recipes!
Richa says
January 1, 2019 at 5:21 pmyay!
Lisa says
January 1, 2019 at 5:52 pmThis was SO delicious! Made it for New Year’s for my “black-eyed pea hating” husband and he LOVED it and gave it “5 stars!!!” (in my recipe clipper). I even goofed it up a bit by doubling the recipe AND the water (read these comments later about using less water when doubling), so it was rather soupy. I look forward to using less water next time if I double it OR just making the smaller batch. But oh, the leftovers…….
Richa says
January 1, 2019 at 10:50 pmawesome!
Keren says
January 13, 2019 at 4:13 amDelicous! I didn’t a tomato to used a bit of pureed tomato from a jar, also added 1 small carrot to the veggies. Used a whole onion, freekeh and adzuki beans (pre cooked, added them at the end). Love the hotness of this dish, perfect for winter. Filling, interesting and so healthy. And of course, delicious.
Richa says
January 13, 2019 at 10:18 amyay!
Keren says
January 14, 2019 at 5:33 amSorry for the typos! I just had it again for lunch, 3 day in a row, it’s amazing how such a dish gets better with every day that passes. The same as with this recipe last week:
https://www.veganricha.com/2017/07/peanut-sweet-potato-curry.html
I remember eating it 4 days after having made it and thinking how delicious it still was! super delicious. I have too many recipes to try from your blog, Richa, lucky me.
Richa says
January 14, 2019 at 9:10 amthats awesome! yes the spices infuse more in the dish with time. Also different spices infuse differently, so the flavor changes subtly day over day 🙂
Sue says
February 19, 2019 at 1:29 amThis was totally delicious – have put off using brown rice until I got the Instant Pot, now this recipe will be on regular rotation, though think I need to add a more colourful vegetable, probably carrot as it will stand up to the longer cooking time. The black eye peas and rice cooked to a lovely creamy texture though, hubby was most impressed. So impressed I may have to double this next week and freeze some.
Richa says
February 19, 2019 at 9:42 amawesome! Sure add more veggies! you can cook for less time for just done as well. play around 🙂
Dee says
February 24, 2019 at 1:25 pmHi Richa –
Can I use quinoa instead of rice for this? What proportion of water and how long should I pressure cook it in IP if I sub rice with quinoa?
Thanks much,
Dee
Richa says
February 24, 2019 at 8:02 pmCooking time for quinoa if 1 min under pressure, so it doesnt match with black eyed peas which need 17 to 19 mins. quinoa will overcook and disintegrate. You can use quinoa and red lentils in the recipe and cook for 2 mins under pressure and natural release.
McKenzie says
April 23, 2019 at 2:24 pmGave this recipe a try and following the directions, cooking it for the full 20 minutes under high pressure. I used brown jasmine rice and dry black eyed peas, soaking both in hot water for 30 mins prior to cooking. I found that adding 1-3/4 cups of water prior to pressure cooking was too much water; there was still some liquid after cooking, and the rice was a little bit overcooked. I’ll try it next time with 1-1/4 cups of water (roughly equal to the bean & rice volume), and 18 minutes of cooking. I think it would be better with those changes, at least in my case!
Richa says
April 23, 2019 at 6:19 pmcould be the jasmine rice. I usually use brown basmati. You can cook it on saute for a few mins to reduce.
Sue says
August 12, 2019 at 2:51 pmLove this recipe! I make it all the time 🙂
If I want to double the recipe do I need to increase the cook time for the instant pot?
Richa says
August 12, 2019 at 3:24 pmno, keep cooking time the same and use a bit less water/liquid
Purvie Kishan says
January 13, 2020 at 11:16 pmTried to see if someone else already asked, but didn’t find it in the comments…
If doubling, how much would you say is “a bit less water” ?
Thanks Richa!
Richa says
January 14, 2020 at 10:59 amabout 1.75 times water instead of double. 3 cups should work fine
Wendy Funk says
August 24, 2019 at 6:11 pmI love this recipe! I’ve made it several times so far. So satisfying and comforting, great blend of flavours. And so easy to make. I double it as it is rather small as is. Doubling it gives leftovers which we live on! Love your recipes!
Richa says
August 24, 2019 at 10:37 pmawesome!
Ayishwariya says
September 22, 2019 at 1:39 pmHi , am thinking about making this – if I have white basmathi rice how does that change the cooking time ? Will it work ? Thanks ! Ayishwariya
Richa says
September 23, 2019 at 11:23 amsoak the black eyes peas for a few hours before using and pressure cook with the white basmati rice for 11-12 mins
SL says
January 8, 2020 at 7:27 pmThis was an amazing meal. Next time, we would double the portions. Thank you!
Ingrid Scott says
April 4, 2020 at 12:23 pmI made this recipe today exactly as written. I did double it. Soaked the black eyed peas and the brown basmati for 20 min. in hot water and cooked everything with 3 cups of water for 19 min. Though, since I doubled it I used a can of petite diced tomatoes.
Normally I am not a fan a black eyed peas, but I love garam masala, so I thought it has to be good. While eating I came across some “al dente” pieces and I thought those were black eyes peas not cooked through, but later I remembered the peanuts….I guess those were peanuts I was biting into. 🙂
Me and my husband both liked it and I am glad that I doubled it, because I love leftovers! I want to try it with different spices like you suggested and maybe other beans as well.
Thank you so much for your delicious recipes!
Richa says
April 4, 2020 at 5:51 pmawesome
Alice says
June 3, 2020 at 8:37 pmHello: By soaking in hot water, do you mean in boiling water? Thank you.
B F says
June 17, 2020 at 11:44 amVery good. I made this on the stove top following those directions. I only had canned black eyed peas so they were added in the last 10 minutes. I also had 1 cup of chopped carrots to use up from another Vegan Richa recipe so I threw those in. So far we are loving her recipes!
Richa says
June 17, 2020 at 12:04 pmYay!
Shelley says
June 18, 2020 at 12:00 pmThis was nutritious and delicious! Omg the flavors are amazing. Love this, might be my new weekly Fav! I only changed one thing.. I used vegetable broth instead of water. Even the kids loved it!
Thank you! 😊
Vegan Richa Support says
June 18, 2020 at 4:35 pmSo glad you enjoyed this! Thanks for stopping by!
Chris says
August 9, 2020 at 8:42 amI’ve made this numerous times . It’s easy and always turns out perfect. Great Instant Pot meal that requires little prep and cleanup, so perfect for weeknights.
Vegan Richa Support says
August 10, 2020 at 3:23 pmOoh I’m so glad! Thank you for the great review!
Joannebundy says
August 31, 2020 at 6:30 pmCan you use quick cooking brown basmati rice? Also if I don’t have cloves can I sub anything?
Vegan Richa Support says
September 2, 2020 at 10:29 amsure – just omit the pre-soaking step
Trish says
January 25, 2021 at 7:15 amThis recipe is amazing! I had actually already just cooked some black eyed peas and had rice left over from lunch before I came across this recipe. I followed steps 1-3 then added a little water and let it cook on med-low until the veggies were tender. I didn’t pay attention to how much water I used. I just put in the amount that looked right for everything to simmer. Then I stirred in the beans and rice and adjusted the salt and spices to suit my taste. It worked great!
Vegan Richa Support says
January 25, 2021 at 2:00 pmperfect timing – leftovers have so much potential. thank you