Make this recipe vegetarian: This recipe is really easy to customize to make it vegetarian. Simply substitute vegetable broth for chicken broth and omit the meat. The result is very delicious.

How to cook in the Instant Pot: Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add sausage and sauté until browned on all sides, about 4-5 minutes. Add onion, garlic, celery and bay leaves. Sauté until tender, about 3 minutes. Season with Italian seasoning, oregano, cumin, paprika and tomato paste. Stir well until evenly mixed. Add soaked peas and chicken broth. Put the lid on and switch to pressure cooking mode on manual High. Seal the lid (the steam release knob must be turned to the sealed position) and let the black eyed peas pressure cook until tender, about 20 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Season with salt and pepper to taste and serve immediately.

How to store: Keep leftover southern black eyed peas in an airtight container in the fridge (or in the same pot with the lid covered) for 3-4 days. Since there is meat in this recipe, they won’t last as long as they would if they were made completely vegetarian.

How to freeze: You can freeze leftover southern black eyed peas for up to 6 months in an airtight container or freezer bag. Defrost overnight in the refrigerator before reheating.

How to reheat: Reheat cold beans over the stovetop on medium-low heat, stirring frequently until warmed through. Add water or chicken broth to thin out liquids if they thicken up too much when storing.