Step 1: Build the Flavor Base

• Turn your Instant Pot on by selecting the Sauté function. Adjust the heat to “More” or “High.”
• Once the display reads “Hot,” add the chopped bacon to the pot. Cook, stirring occasionally, for 5-7 minutes, until the bacon is crispy and has rendered most of its fat.
• Using a slotted spoon, remove the crispy bacon from the pot and set it aside on a paper towel-lined plate. Leave about 2-3 tablespoons of the rendered bacon fat in the pot for sautéing the vegetables.

Step 2: Sauté the Aromatics

• To the hot bacon fat in the pot, add the diced onion, bell pepper, and celery (this trio is known as the “holy trinity” in Southern and Creole cooking).
• Sauté the vegetables, stirring frequently, for 4-5 minutes, until they have softened and the onion is translucent.
• Add the minced garlic and cook for another minute until it is fragrant. Be careful not to let the garlic burn.

Step 3: Deglaze the Pot

• Pour about ½ cup of your broth into the pot. Use a wooden spoon or a flat-edged spatula to scrape up all the browned bits (the “fond”) that are stuck to the bottom of the pot.
• This step is crucial. It not only adds a ton of flavor to your dish but also prevents the Instant Pot from giving you a “Burn” notice during the pressure-cooking cycle.

Step 4: Combine All Ingredients

• Press the “Cancel” button to turn off the Sauté function.
• Rinse your dried black-eyed peas under cold water and pick through them to remove any small stones or debris. Drain well.
• Add the rinsed peas to the Instant Pot.
• Pour in the remaining 5 ½ cups of broth.
• Add the bay leaves, smoked paprika, dried thyme, and black pepper.
• Give everything a good stir to combine. Do not add salt at this stage, as it can sometimes prevent beans from becoming fully tender during cooking.

Step 5: Pressure Cook

• Secure the lid on the Instant Pot. Make sure the steam release valve is turned to the “Sealing” position.
• Select the “Pressure Cook” or “Manual” button. Set the timer for 20 minutes on High Pressure.
• The Instant Pot will take about 10-15 minutes to come up to full pressure before the 20-minute countdown begins.

Step 6: Natural Pressure Release

• Once the 20-minute cooking cycle is complete, the Instant Pot will beep. Do not touch it.
• Let the pot sit undisturbed and allow the pressure to release naturally for 15 minutes. A natural release is gentle and helps the peas absorb more liquid and maintain their texture, preventing them from bursting.
• After 15 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Be cautious of the hot steam that will shoot out.

Step 7: Finish and Season

• Once the float valve has dropped, it is safe to open the lid.
• Remove and discard the bay leaves.
• Give the peas a stir. Taste them and now season with salt as needed. The amount of salt will depend on the saltiness of your bacon and broth. Start with 1 teaspoon and add more until the flavor is just right.
• Stir the reserved crispy bacon back into the pot.
• Let the peas sit for a few minutes. The liquid (known as “pot likker”) will thicken slightly as it cools. Serve hot.