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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.
This was fabulous, Richa! Thank you so much! I made this with just the black eyed peas (no rice), and it was amazing! Thank you for another hit Indian recipe!
Yay! So good to hear.
Hi! My IP is in storage so I did cooktop version. You say ‘cook for 30 minutes’. Do you mean simmer, boil, or something else? Thank you
It’s simmering over medium heat partially covered. The first step mentioned medium heat and the. Next to partially cover and cook.
Can I use white basmati?
The beans won’t cook in the time needed for white rice or if you cook longer then rice will be too soft and mushy. You can add precooked beans and cook for 4 mins( white basmati cook time)
My family loved this dish, especially my kids and they are tough customers! I left the peanuts out (due to allergies) and added chopped sweet potato for some sweetness. Thanks Richa!
So happy the kids liked it too!
Hi, I have a question. I have made this dish several times and want to make it again, but I am all out of brown basmati rice (Trader Joe, does not carry it anymore).
My question is, what would be a good substitute for it? Long grain brown rice or brown Jasmin rice?
Thank you very much!
Ingrid
Long grain brown
Thank you so much for your quick response! I will do that.
I made this for New Year’s Eve and it was a hit, everyone loved it. It was a nice variation to the traditional Hoppin John that I usually do. The only variation I would make for the next time would be to increase the amount of peppers and onions. I forgot to get cilantro so I toasted and chopped up more peanuts to top it off and it gave it a really nice texture variation. Definitely a keeper recipe!
So glad you liked it! Happy New Year!
New Year’s Day 2024
I made this dish because black eyed peas are a traditional NYD meal. It was really different from my usual southern US version of black eyed peas, but really good.
I made it on the stove top because I gave away my IP because I did not have enough cabinet/counter space for it. Also used canned black eyed peas. Had to finagle the water estimate a bit.
The time estimate for this was way off though. 10 minutes prep time? What about the 20 or 30 minutes for soaking the rice and beans? I consider that prep time.
Glad you enjoyed it!
This is delicious! Different flavors than I usually use for black eyed peas, so it’s nice change. Very satisfying and easy to make. Followed the recipe exactly, 18 minutes IP and natural release worked nicely. Thank you for your delicious recipes!
yay!
I add a tad more salt and use half coconut milk and water and its delicious. Love it.
yummy
How would you make this with cans of cooked black eyed peas?
Use a can of black eyed peas , drain and add. Reduce water to 1 cup and pressure cook time to 17 mins