Prep time: 15 minutes, Cook time: 10 minutes, Serves 6

Ingredients :

1 tsp. olive oil

1 medium large onion, thinly sliced

1 small jalapeño, minced

1 cup diced red bell pepper

3 cloves garlic, minced

1½ cups dried black-eyed peas, soaked overnight, drained

1 tsp. chili powder

2 tsps. smoked paprika

4 dates, finely chopped

1½ cups water

1 (15-ounce / 425-g) can fire-roasted tomatoes with green chiles

2 cups chopped Swiss chard Salt, to taste

Directions :

Select the Sauté setting of the Instant Pot and heat the oil until shimmering.

Add the onion and sauté for 5 minutes or until transparent.

Add the peppers and garlic. Sauté for a minute more or until fragrant.

Add the black-eyed peas, chili powder, and smoked paprika, and stir.

Add the dates and water. Put the lid on. Set to Manual mode and set cooking time for 3 minutes at High Pressure.

When timer beeps, let the pressure release naturally for 5 minutes, then release any remaining pressure. Open the lid.

Add the tomatoes and Swiss chard. Set cooking time for 1 minute on High Pressure.

When cooking is complete, quick release the pressure and open the lid. Sprinkle with salt and serve.