Instant Pot Sea Island Red Pea Salad

Who says winter foods aren’t colorful? This gorgeous salad is vibrant enough to brighten up any dreary day.

Instant Pot Sea Island Red Pea Salad
Yields: 6-8 servings
  • 1 cup dried Sea Island red peas, sorted and rinsed
  • 1 cup finely chopped red onion, divided
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 teaspoons kosher salt, divided
  • 1 (15-ounce) package frozen baby lima beans, thawed
  • ½ cup finely chopped celery
  • 1 (7-ounce) jar diced pimientos, drained
  • 3 tablespoons apple cider vinegar
  • 4 teaspoons Dijon mustard
  • 1 clove garlic, grated
  • ¼ teaspoon ground black pepper
  • ⅓ cup olive oil
  • ⅓ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh basil
  1. In a 6-quart Instant Pot, combine red peas, ½ cup onion, minced garlic, bay leaf, and 1¼ teaspoons salt; add enough water to cover peas by ½ inch (about 3 cups). Lock lid and close pressure-release valve. Select MANUAL feature. Pressure cook on HIGH for 10 minutes. Let pressure release naturally for 10 minutes; quick release any remaining pressure. Uncover and press CANCEL feature.
  2. Stir lima beans into pot with peas; cover and let stand for 10 minutes. Drain pea mixture, spreading into an even layer on a rimmed baking sheet; let cool completely. Discard bay leaf.
  3. In a medium bowl, combine cooled pea mixture, celery, pimientos, and remaining ½ cup onion. In a small bowl, whisk together vinegar, mustard, grated garlic, pepper, and remaining 2¾ teaspoons salt. Whisk in oil; stir in parsley and basil. Pour vinegar mixture over pea mixture, stirring to combine. Let stand for at least 10 minutes before serving, or cover and refrigerate for up to 2 days.
KITCHEN TIP: For stove-top cooking, combine the peas, onion, garlic, bay leaf, and water in a large stock pot as directed in step 1. Cook peas according to package directions until tender. Add salt after peas are tender. Continue as directed in Step 2.