Source: Two Sleevers | Serves: 6 | Time: 30 min
Changes: used more diced tomatoes; replaced water with veggie broth; used spinach instead of chard; added cauliflower rice
1 cup onions, chopped
1 can no salt added diced #tomatoes, drained
1 cup dry black-eyed peas
2.5 cups veggie broth (homemade to reduce sodium)
2 cups frozen #spinach
1 tsp salt
1 tsp pepper
1/2 cup creamy peanut butter
Cauliflower rice, to serve
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.
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 with rice or as a side.