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