Soak the black eyed peas in abundant water for 4 or more hours so they are all submerged. When you are ready to cook, drain the water.
Grind onion, ginger, garlic and green chilli to a paste. (If you prefer, you can dice them)
Start the Pressure Cooker in sauté mode and heat it. Add oil and cumin seeds.
Once the cumin seeds start to splutter, add the onion paste from step 2. Let this cook for 3-4 mins. On the side, grind tomatoes at the same time (or dice them).
Add the tomatoes paste and spices to the instant pot and cook for another 3 mins.
Add the drained black eyed peas and water to the instant pot. Stir well. Press Cancel and close the lid with vent in sealing position.
Change the pressure cooker setting to Manual or Pressure Cook mode at high pressure for 12 minutes.
After the instant pot beeps, let the pressure release naturally. Stir in the lemon juice.
Garnish with cilantro and serve with roti/rice.
Canned Black Eyed Peas: For canned black eyed peas, drain the liquid in the can. Add the peas with 1 cup of water and pressure cook for just 1 minute. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker and has been updated to make it even better and easier.