This Instant Pot Kenyan Kunde is a nutritious black-eyed peas recipe with and peanuts that makes a yummy, filling vegan recipe in your pressure cooker. Start with dry beans and have dinner ready in under 30 minutes!
What Makes This Intant Pot Black Eyed Pea Recipe So Good?
- Fast. Done in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Authentic. Tastes just like the African cuisine you know and love.
- Delicious. Comfort food PLUS peanut butter? Yep, it doesn’t get any better than that.
- Nutritious and Filling. A full meal packed with fiber and protein.
- Vegetarian . The perfect meal for your next Meatless Monday.
What is Kenyan Kunde?
Kunde is the Swahili word for black eyed peas , but if you look for Kunde recipes, you will find ones with just beans and no greens at all. I do find these to be a better bet since it’s almost a full meal in one.
When you combine beans and peanut butter, it is absolutely delicious and very nutritious and filling.
This Kenyan Kunde recipe is made from dry, unsoaked beans. One of the great selling points about an Instant Pot or pressure cooker, is the ability to make beans without pre-soaking.
How To Make Black Eyed Peas With Peanut Butter
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Stovetop . Simmer beans in a pot of water on the stovetop for 30-45 minutes or until they are the desired texture. Drain water and serve or add to a recipe. Instant Pot. Cook black eyed peas with two cups of water under high pressure in your Instant Pot for 10 minutes. Allow pressure to release naturally. Drain water and serve or add to a recipe.
In my opinion, the Instant Pot is the best way to cook them. It is so fast and you can prep the rest of the recipe you plan on adding them to while they cook.
Soaking the beans decreases the cooking time. If you plan on cooking the beans on the stovetop, you may want to soak the beans in hot water for a few minutes before boiling. If you’re cooking the black eyed peas in your Instant Pot, you can skip this step.
Variations on This Kenyan Kunde Recipe
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Sprinkle 1 teaspoon curry powder.
OtherInstant Pot Recipes
- Instant Pot Black Eyed Peas - A delicious ham and bean recipe.
- Cowboy Caviar - A great appetizer or side dish .
- Vegetarian Indian Black Eyed Peas - Plan it for your next Meatless Monday.
- Butter Chicken - The recipe I’m most famous for.
- Chicken Korma - Everyone’s favorite Indian restaurant dish.
- Garlic Parmesan Spaghetti Squash - Made fast and easy in your Instant Pot .
Instant Pot Kenyan Kunde Black Eyed Peas
Ingredients
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 cup ( 242 g ) Canned Tomatoes
- ▢ 1 cup ( 172 g ) dry Black-eyed peas
- ▢ 2.5 cups ( 625 g ) Water
- ▢ 2 cups ( 72 g ) frozen Swiss Chard
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/4-1/2 cup ( 64.5 g ) Creamy Peanut Butter , (depending on how much you love PB)
Instructions
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Watch The Video
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Add 1 teaspoon curry powder.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Kenyan Kunde is a nutritious black-eyed peas recipe with and peanuts that makes a yummy, filling vegan recipe in your pressure cooker. Start with dry beans and have dinner ready in under 30 minutes!
What Makes This Intant Pot Black Eyed Pea Recipe So Good?
- Fast. Done in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Authentic. Tastes just like the African cuisine you know and love.
- Delicious. Comfort food PLUS peanut butter? Yep, it doesn’t get any better than that.
- Nutritious and Filling. A full meal packed with fiber and protein.
- Vegetarian . The perfect meal for your next Meatless Monday.
What is Kenyan Kunde?
Kunde is the Swahili word for black eyed peas , but if you look for Kunde recipes, you will find ones with just beans and no greens at all. I do find these to be a better bet since it’s almost a full meal in one.
When you combine beans and peanut butter, it is absolutely delicious and very nutritious and filling.
This Kenyan Kunde recipe is made from dry, unsoaked beans. One of the great selling points about an Instant Pot or pressure cooker, is the ability to make beans without pre-soaking.
How To Make Black Eyed Peas With Peanut Butter
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Stovetop . Simmer beans in a pot of water on the stovetop for 30-45 minutes or until they are the desired texture. Drain water and serve or add to a recipe. Instant Pot. Cook black eyed peas with two cups of water under high pressure in your Instant Pot for 10 minutes. Allow pressure to release naturally. Drain water and serve or add to a recipe.
In my opinion, the Instant Pot is the best way to cook them. It is so fast and you can prep the rest of the recipe you plan on adding them to while they cook.
Soaking the beans decreases the cooking time. If you plan on cooking the beans on the stovetop, you may want to soak the beans in hot water for a few minutes before boiling. If you’re cooking the black eyed peas in your Instant Pot, you can skip this step.
Variations on This Kenyan Kunde Recipe
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Sprinkle 1 teaspoon curry powder.
OtherInstant Pot Recipes
- Instant Pot Black Eyed Peas - A delicious ham and bean recipe.
- Cowboy Caviar - A great appetizer or side dish .
- Vegetarian Indian Black Eyed Peas - Plan it for your next Meatless Monday.
- Butter Chicken - The recipe I’m most famous for.
- Chicken Korma - Everyone’s favorite Indian restaurant dish.
- Garlic Parmesan Spaghetti Squash - Made fast and easy in your Instant Pot .
Instant Pot Kenyan Kunde Black Eyed Peas
Ingredients
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 cup ( 242 g ) Canned Tomatoes
- ▢ 1 cup ( 172 g ) dry Black-eyed peas
- ▢ 2.5 cups ( 625 g ) Water
- ▢ 2 cups ( 72 g ) frozen Swiss Chard
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/4-1/2 cup ( 64.5 g ) Creamy Peanut Butter , (depending on how much you love PB)
Instructions
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Watch The Video
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Add 1 teaspoon curry powder.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Kenyan Kunde Black Eyed Peas
Ingredients
- 1 cup onions, chopped
- 1 cup Canned Tomatoes
- 1 cup dry Black-eyed peas
- 2.5 cups Water
- 2 cups frozen Swiss Chard
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1/4-1/2 cup Creamy Peanut Butter (depending on how much you love PB)
Instructions
Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
Open the pot, stir to mix and serve.
Omit Swiss Chard and cook just the black-eyed peas Substitute
Spinach for the Swiss chard
Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
Add chopped cilantro and chopped green onions after cooking, and stir in well.
Add 1 teaspoon curry powder.
Instant Pot Kenyan Kunde Black Eyed Peas https://twosleevers.com/instant-pot-kenyan-kunde-black-eyed-peas/
Make a traditional Baingan Bharta or Eggplant Bharta easily in your Instant Pot. Follow this technique to get a wonderful smoky flavor without spending time to roast and char the eggplant.
Instant Pot Baingan Bharta Eggplant Dip
What insane person tries to make an Indian Baingan Bharta, a dish known for its distinctive smokiness, the delicate charring that comes from broiling, in an Instant Pot ? Me. That’s who.
I looked around for Instant Pot eggplant recipes and made this wonderful one for Baba Ghanoush which I was planning to make, but I’ve really wanted to do Instant Pot Baingan Bharta for a while.
Traditionally when roasting eggplant for Baingan Bharta, you pierce a whole eggplant, you cover it in oil, and you broil it in an oven, flipping from side to side.
I have clear instructions on how to make perfect roasted eggplant here that you should also check out.
This takes a good 30-45 minutes. I like things simpler. So I used the principles of the Instant Pot Baba Ghanoush recipe but the ingredients of an eggplant Bharta.
One of the immediate challenges of this Indian Baingan Bharta recipe was how to add enough water to the recipe without drowning it in water afterward. Ordinarily, I’d add onions and tomatoes after the eggplant was done, because you sort of want the fresh taste.
But I knew if I put it into the Instant Pot the veggies would release their liquid and flavor the eggplant. So I figured I’d try it that way.
Be forewarned this Baingan Bharta recipe will a) take more oil than you want since eggplant is an oil-sponge b) take 10-15 minutes charring the eggplant in the pot.
But I wanted maximum char to replicate that smoky flavor. You want this to have very little water at the end, but be sure to scrape up any bits of char remaining once you open the pot.
Also, go slow with that liquid smoke , tasting it and smelling it to make sure you’ve got enough.
The end result was a wonderful slightly smoky mix that was done in less than half the time it would have taken me on the stove. It makes a wonderfully delicious main dish or side and I’m dying for you to try it!
The short answer is no, as you want the peel intact to keep the juices in. As a matter of fact, you don’t even have to peel the eggplant after roasting if you don’t want to as the peel is entirely edible, but it can be a little tough with larger eggplants I tend to peel the eggplant after roasting as I typically mash the eggplant for most of my recipes.
You only need to salt the eggplant before roasting if you are cubing or slicing before roasting in order to get rid of some of the moisture. It’s very common for people to salt eggplant before roasting it, and it’s widely believed that salting before roasting can take away some of the bitterness in eggplant. In my experience, it doesn’t seem to have any bearing on removing bitterness. So if you’re cubing or slicing, salt away, but if you’re roasting it with the skin on you can put the salt away.
Eggplant actually has a myriad of health benefits . It’s chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It’s rich in antioxidants which could help prevent heart disease and cancer. Due to the high fiber content of roasted eggplant, it can help lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Eggplant is also quite low in carbs , with only 8 grams of carbs in a 1 cup serving of chopped, cooked eggplant.
How To Make Instant Pot Eggplant Bharta
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices.
- At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add in onions, garlic, turmeric, salt and let these spices roast in the oil for a bit as you mix everything together.
- Add in the tomato and scrape up every last bit of the brown bits from the bottom.
- Add in the water, and close the pot immediately before you lose any liquid through evaporation.
- Cook at High Pressure for 3 minutes, and release steam immediately.
- Open the pot and turn on to Sauté to get rid of some of the water if needed. It will thicken as it cools.
- Add the liquid smoke and stir well, garnish with cilantro and serve with naan.
- If you have kids that are not fond of eggplant or spicy food, I’d suggest mixing in a little greek yogurt or sour cream to soften the taste and trying it that way.
What Does Baingan Bharta Mean?
The meaning of Baingan Bharta is pretty straight forward. “Baingan” is Hindi for eggplant and “bharta” is Hindi for puree or mash. So it quite literally translates to mashed or pureed eggplant. It’s a wonderfully delicious traditional Indian dish that’s bursting with smokey flavor and spices.
Other Easy Eggplant Recipes
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe.
- Instant Pot Eggplant Pasta - One of the best pasta dishes I’ve ever had, and I don’t say that lightly.
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant – Whether you’re making it in the oven , on the stove , in the air fryer , or even the Instant Pot , this guide covers it all.
I have more Instant Pot Fast and Easy Recipes as well as Vegetarian Instant Pot Recipes in my cookbooks you might want to check out.
Eggplant Baingan Bharta
Ingredients
- ▢ 1 ( 1 ) Eggplant , peeled, cut in half, and then sliced lengthwise
- ▢ 1/3 cup ( 72.67 g ) Vegetable Oil
- ▢ 3 cloves ( 3 cloves ) Garlic , minced
- ▢ 1/2 ( 0.5 ) Onion , diced
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Turmeric
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Cayenne Pepper
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt , to taste
- ▢ 1/3 cup ( 49.67 g ) Tomatoes , diced
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Liquid Smoke
- ▢ 2 tablespoons ( 2 tablespoons ) Cilantro , chopped
Instructions
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add in onions, garlic, turmeric, salt and let these spices roast in the oil for a bit as you mix everything together.
- Add in the tomato and scrape up every last bit of the brown bits from the bottom.
- Add in the water, and close the pot immediately before you lose any liquid through evaporation.
- Cook at High Pressure for 3 minutes, and release steam immediately.
- Open the pot and turn on to Sauté to get rid of some of the water if needed. It will thicken as it cools.
- Add the liquid smoke and stir well, garnish with cilantro and serve with naan.
- If you have kids that are not fond of eggplant or spicy food, I’d suggest mixing in a little greek yogurt or sour cream to soften the taste, and trying it that way.
Get support & connect with our community on Facebook!
Nutrition
Post originally published on April 6, 2017, at 2:29 PM.
