Black Eyed Peas (2 cups)
for 15 minutes. Drain, rinse, and set aside.
Turn the Instant Pot on in Sauté mode. Add
Cooking Oil (1/2 Tbsp)
and within 15 seconds add
Cumin Seeds (1 tsp)
. Fry for about 5 seconds and then add the
Bay Leaf (1)
Saute till the onions turn translucent and then add the
to the pot.
Paprika (1/2 Tbsp)
Ground Cumin (1/2 Tbsp)
Ground Turmeric (1 tsp)
Garam Masala (1/2 Tbsp)
and fry for 15 more seconds. Then add the
Water (4 cups)
Now add the soaked Black-eyed peas to the pot along with
Sea Salt (to taste)
Close the lid, turn the steam release valve to the sealing position.
Select Manual/Pressure mode and cook on high pressure for 7 minutes.
Release the pressure naturally for about 10 minutes and then manually release the pressure.
Open the lid, give the chili a stir and add a little more water if it's too thick. Garnish with
Fresh Cilantro (3 Tbsp)
and 1 Tbsp of juice from a
. You can also add a dollop of sour cream on top.