30 Minute Instant Pot Recipe: Sweet Potato + Black-Eyed Peas Stew

I often wonder if stews are just super thick soups, not that I mind, I was thinking out loud. Whatever the case, our 30-Minute Instant Pot Sweet Potato + Black-Eyed Peas Stew is going to blow your foodie mind. Read on!

30 Minute Instant Pot Recipe: Sweet Potato + Black-Eyed Peas Stew

I often have recipe ideas taking up occupancy in the headspace, and the only way to get them out is to get in the kitchen and get busy. And like always, these foodie obsessed daydreams get their start when I am looking through the pantry and fridge looking at what I have on hand. In this case, the first item I noticed was a large sweet potato handing out in the bottom of the pantry where it’s cool and dark. There was only one left, but it needed to become something before the little guy starting going bad and running off at the mouth. So I grabbed it up along with a large onion and placed them both on the cutting board. 

The next place I looked was on our pantry’s middle shelves, where I keep all of the canned goods. I found a large can of crushed tomatoes and a single can of protein-packed black-eyed peas. While in the pantry, I also selected a few seasonings because any recipe I create has many tasty flavors. I opened up the fridge and rummaged through the crisper compartments where I keep fresh veggies, and here’s what I grabbed: an ear of corn on the cob, a jalapeno, and a bag of green onions. Not a bad haul at all, but I still needed to get a few more items. 

I grabbed the thick-cut bacon from another compartment in the fridge and closed the refrigerator, putting these items on the kitchen counter; a plan was stewing in my head. I walked over and opened up the cupboard where I keep stocks, and I grabbed some vegetable stock. We keep the garlic in a bowl on a side counter, grabbed the whole bulb, and peeled off a couple of large cloves. I think I had the makings of a pretty good stew, so I grabbed the Instant Pot and took out a bottle of extra virgin olive oil, and I got started putting this puppy together right away. 

I love it when a plan comes together, and it’s a lot of fun piecing a new recipe together by looking in the kitchen and seeing what didn’t get used up during the week or from previous weeks. Sometimes The Mrs. received coupons in the mail or items went on sale, so she loaded up on this or that. But whatever the case, we try to be selective about the items we buy at the beginning of the week and use them up because we all about, “waste not, want not, right”? This is a great recipe that is an excellent alternative to tomato soup. It has lots of tomato flavor, but with crushed tomatoes, black-eyed peas, sweet potato, fresh corn, and onion, it is a lot heartier than typical tomato soup. 

A plain-Jane tomato soup won’t stick to your ribs like this loaded-up and wholesome tomato stew will.

What You’ll Need To Make This Recipe:

Sweet Potato. I love using sweet potatoes because they’re just so good. Plus, sweet potatoes have lots of beneficial nutrients that make this stew some kind of wonderful. 

Black-Eyed Peas. As a kid, we ate a lot of black-eyed peas, and for me, they never get old mainly because they’re one part nostalgic and one part delicious. 

Fresh Sweet Corn. The sweet corn is a not so typical contrast to this tasty stew; it also adds great texture and color. Don’t have fresh corn? That’s okay use canned or frozen sweet corn kernels.

Onion, Garlic & Parsley. You can’t go wrong with adding onion, garlic, and or parsley to almost any stew, and this one is no exception. 

Thick-Cut Bacon. Thick-cut bacon works well as a topping for this recipe. But it’s optional, so for a meatless meal, leave it out if that’s your preference. And, of course, the bacon is optional.

Crushed Tomatoes. I like crushed tomatoes in this stew recipe because of the texture crushed tomatoes provide. Plus, the tomatoes give this stew density and a rich depth of tomato flavor. 

Vegetable Stock. If you are going to make a vegetable-based stew, it’s only natural to use vegetable stock. But, if being vegetarian isn’t a requirement or consideration, use chicken or beef stock.  

Jalapeños & Green Onion. In this recipe, I used jalapeños to make it a bit spicy, but if spicy isn’t your jam, by all means, don’t add it. I used green onion to finish this recipe because green onion brightens things up, and it tastes good too! 

Seasoning. Old Bay Seasoning, Cumin, Hot Paprika, Sea Salt & Freshly Cracked Black Peppercorns. No need to worry about this recipe being bland, it’s hooped up on big flavor. Add as much or as little as you like; it’s all in your competent hands. 

You Will Love This Recipe Because It Is:

Versatile

Comforting

Easy To Make

Made In An Instant Pot

Ready Under 30-Minutes

Vegetarian Minus The Bacon

And if you don’t like cornbread, then, of course, feel free to serve this luscious tomato-based stew without cornbread. 

Stewed Sweet Potato Recipe

Serves 4

Ingredients:

• 3 tablespoons divided
• 1  large onion chopped
• 2 large garlic cloves sliced
• 2 cups sweet potato cut into 1-inch cubes
• 4 strips thick-cut bacon optional
• 1 cup fresh corn kernels
• 1 28 ounces can crushed tomatoes
• 1 15.5 ounce blacked-eyed peas
• 2 cups vegetable stock
• 1 jalapeño sliced with the seeds and pith removed
• 1 tablespoon Old Bay seasoning
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/4 cup parsley torn into small pieces
• 2-3 green onions chopped
• sea salt to taste
• freshly cracked black peppercorns to taste

Directions:

1. Preheat the oven to 400, line a baking sheet with parchment paper, place the bacon on the sheet and an inch apart. Bake the bacon in the oven until the bacon is crispy, in about 20-25 minutes, depending on your range. 
2. When the bacon is crisp, remove it from the oven and place the bacon strips on a dish lined with a paper towel to absorb any excess grease. Set the bacon aside. 
3. Remove the lid and set the Instant Pot on the Saute setting, add a single tablespoon of extra virgin olive oil. 
4. When the oil is hot, add the onion and garlic. Saute until the onion starts to soften. 
5. Mix in the sweet potatoes, corn, a can of crushed tomatoes, black-eyed peas, and vegetable stock.
6. To this mixture, add the Old Bay, ground cumin, and hot or sweet paprika, stir a few times, then lock and secure the lid.
7. Change the Instant Pot to the Soup/Chili function and cook for 15 minutes.
8. Vent the Instant Pot and remove the lid, add the remaining EVOO and torn parsley, and if needed, adjust the seasoning to your taste. 
9. Ladle the Sweet Potato + Black-Eyed Peas Stew into serving bowls and top with crumbled bacon and green onion.
10. Serve. 

If you’re craving something with the comforting feel of soup but substantially heartier, then our Sweet Potato + Black-Eyed Peas Stew is for you.  Let us know if you make this recipe by leaving a comment down below; we’d love to hear from you and tag us on Instagram using our hashtag #thiswortheylife. 

If you love soups + stews, be sure to check out some of our other Instant Pot soup recipes like our Instant Pot Zuppa Toscana or our Rosemary Scented Garlic Soup Recipe Made In The Instant Pot. 

We’re also participating in the Houseful of Soups, hosted by our friend, Natasha from Houseful of Nicholes. Check out what our friends have created below:

• Neckbone Stew – Houseful of Nicholes
• Sweet Potato + Black Eyed Peas Stew – This Worthey Life
• Easy Creamy Tomato Soup – Big Crazy Life
• Slow Cooker Beef & Vegetable Stew – Ashley & Company
• Sweet Potato Carrot Soup – Someday I’ll Learn
• Corn Chowder Soup – Day By Day In Our World
• Super Simple Cauliflower Soup – Good Girl Gone Redneck
• 20-Minute Instant Pot Chicken Tortilla Soup – Life of A Ginger
• Creamy Butternut Squash Soup – 100 Directions
• Pasta e Fagioli – More Than Thursdays
• Easy One Pot Lasagna Soup – Mama Harris’ Kitchen
• Super Easy Egg Drop Soup – Eat Picks
• Jonah’s Float A Seafood Soup – food:life:love
• Instant Pot Chili – SimplifyLiveLove
• Easy Gumbo Recipe – Divas With A Purpose
• Loaded Baked Potato Soup – My Crafty Life
• Haitian Soup Joumou – Anointed Heels

30 Minute Instant Pot Recipe: Sweet Potato + Black-Eyed Peas Stew

5 from 1 vote

Print Pin Rate

Servings: 4

Calories: 380kcal

Author: D. Durand Worthey

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Ingredients

 

1x2x3x4x5x

• 3 tablespoons divided
• 1 large onion chopped
• 2 large garlic cloves sliced
• 2 cups sweet potato cut into 1-inch cubes
• 4 strips thick-cut bacon optional
• 1 cup fresh corn kernels
• 1 28 ounces can crushed tomatoes
• 1 15.5 ounce blacked-eyed peas
• 2 cups vegetable stock
• 1 jalapeño sliced with the seeds and pith removed
• 1 tablespoon Old Bay seasoning
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/4 cup parsley torn into small pieces
• 2-3 green onions chopped
• sea salt to taste
• freshly cracked black peppercorns to taste

Instructions

• Preheat the oven to 400, line a baking sheet with parchment paper, place the bacon on the sheet, and an inch apart. Bake the bacon in the oven until the bacon is crispy, in about 20-25 minutes, depending on your oven. 
  
• When the bacon is crisp, remove it from the oven and place the strips of bacon on a dish lined with a paper towel to absorb any excess grease. Set the bacon aside. 
  
• Remove the lid and set the Instant Pot on the Saute setting, add a single tablespoon of extra virgin olive oil. 
  
• When the oil is hot, add the onion and garlic. Saute until the onion starts to soften. 
  
• Mix in the sweet potatoes, corn, a can of crushed tomatoes, black-eyed peas, and vegetable stock.
  
• To this mixture, add the Old Bay, ground cumin, and hot or sweet paprika, stir a few times, then lock and secure the lid.
  
• Change the Instant Pot to the Soup/Chili function and cook for 15 minutes.
  
• Vent the Instant Pot and remove the lid, add the remaining EVOO, and torn parsley, and if needed, adjust the seasoning to your taste. 
  
• Ladle the Sweet Potato + Black-Eyed Peas Stew into serving bowls and top with crumbled bacon, and green onion.
  
• Serve. 

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 69g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 1557mg | Fiber: 16g | Sugar: 27g

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