Pressure Cooker Texas Caviar has the right combination of southern ingredients to make your taste buds sing! This is a great vegan salad that is both healthy and delicious.
Pressure Cooker Texas Caviar
You’ve never heard of Texas Caviar? Clearly, you don’t live in Texas! It’s a staple fresh salad, with the right combination of southern ingredients like black-eyed peas and Mexican ingredients like jalapeños and ground cumin, to make your taste buds sing.
You make black-eyed peas in your Instant Pot (10 mins at HP, with no soaking, yay!), and while the beans cook, you chop up your raw ingredients. I use a Kuhn Rikon Pull String chopper to make this easy for me because of my RA-jacked up hands but also becomes it dices very evenly and I like how it makes the salad look, as you see below.
IF YOU LIKE TEXAS FOOD, YOU NEED TO TRY MY INSTANT POT TEXAS CHILI!
The steps for this Pressure Cooker Texas Caviar are very easy:
- Cook un-soaked black-eyed peas, 10 mins HP, NPR
- Cut up veggies
- Make quick dressing
- Mix everything together and let it marinate, serve at room temperature.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER TEXAS CAVIAR:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Pull chopper to make your veggies evenly-sized and make chopping go faster
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Pressure Cooker Texas Caviar has the right combination of southern ingredients to make your taste buds sing!
- 1 cup dried black-eyed peas
- 2 cups water
- 1 cup onion diced
- 2 Roma tomatoes diced
- 1/2 c chopped cilantro
- 1 tablespoon jalapeño peppers diced
- 4 tablespoon olive oil
- 3 tablespoon Bragg Organic Apple Cider Vinegar Raw Unfiltered (Non-GMO Certified), 32.0 FL OZcider vinegar (use a combo of balsamic & cider for a sweeter taste)
- 1 teaspoon ground cumin
- 2 tablespoon lemon juice
- 2 teaspoons salt
- 1/2 teaspoons ancho chile powder (optional)
- Cook black-eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.
- Meanwhile, diced tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)
- Whisk together all the dressing ingredients.
- Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.
- Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.
- Allow salad to rest for 1 hour or so, before serving at room temperature.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.