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{VIDEO} Slow Cooker/Instant Pot Black-Eyed Peas & Short Ribs


  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 16 ounces dried black-eyed peas, rinsed
  • 3 pounds short ribs
  • 4 cups low-sodium beef broth
  • 15 ounces diced tomatoes
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Salt & pepper
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add the black-eyed peas, broth, diced tomatoes, onion, garlic, salt, basil, paprika, and pepper to the slow cooker. Stir to mix well.
  2. Season short ribs generously with salt & pepper. Add short ribs to the slow cooker.
  3. Cook HIGH 3-4 hours or LOW 6-8.
  4. Using tongs, carefully remove the short ribs. Shred the meat and stir the shredded meat back to into the slow cooker.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil, onion, and bell pepper and cook a few minutes until soft. Add garlic and cook an additional minute.
  2. Add black-eyed peas, broth, diced tomatoes, salt, basil, paprika, and pepper. Stir to mix well.
  3. Season short ribs generously with salt & pepper. Add short ribs to the Instant Pot.
  4. Close lid and seal valve. Cook high pressure for 55 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
  5. Using tongs, carefully remove the short ribs. Shred the meat and stir the shredded meat back to into the Instant Pot.

Notes

If you use boneless short ribs, you can shred the meat directly in the slow cooker or Instant Pot.