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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 an amazing meal. Next time, we would double the portions. Thank you!
Hi , am thinking about making this – if I have white basmathi rice how does that change the cooking time ? Will it work ? Thanks ! Ayishwariya
soak the black eyes peas for a few hours before using and pressure cook with the white basmati rice for 11-12 mins
I 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!
awesome!
Love 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?
no, keep cooking time the same and use a bit less water/liquid
Tried 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!
about 1.75 times water instead of double. 3 cups should work fine
Gave 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!
could be the jasmine rice. I usually use brown basmati. You can cook it on saute for a few mins to reduce.
Hi 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
Cooking 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.
This 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.
awesome! Sure add more veggies! you can cook for less time for just done as well. play around 🙂
Delicous! 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.
yay!
Sorry 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.
thats awesome! yes the spices infuse more in the dish with time. Also different spices infuse differently, so the flavor changes subtly day over day 🙂
This 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…….
awesome!