Instant Pot Texas Caviar Slow Cooker Recipe

Instant Pot Texas Caviar Slow Cooker Recipe

Ingredients

Serves 8

Active Time 10 minutes

Pressure/Manual (High) Natural Release

• 2 cups water
• 1 cup dried black-eyed peas
• ½ cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar, or a combination of apple cider vinegar and balsamic vinegar
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 2 teaspoons salt
• ½ teaspoon ancho chile powder (optional)
• 1 cup diced yellow onions
• 2 Roma (plum) tomatoes, chopped
• ½ cup chopped fresh cilantro
• 1 tablespoon minced jalapeno

Method

1. In the Instant Pot, combine the water and black-eyed peas
2. Secure the lid on the pot
3. Close the pressure-release valve
4. Select MANUAL and set pot at HIGH pressure for 10 minutes
5. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
6. Drain any excess water
7. Allow the peas to cool slightly
8. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, cumin, lemon juice, salt, and ancho chile powder (if using)
9. Add the black-eyed peas, onions, tomatoes, cilantro, and jalapeno to the bowl
10. Stir gently to combine
11. Taste and adjust the lemon juice, vinegar, and salt as needed
12. Resist the urge to oversalt at this point, as the salad will get saltier as it sits
13. Allow the salad to rest for 1 hour or so at room temperature before serving

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