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Best Answer: Add three cups of water per cup of dry black-eyed peas, and one teaspoon of oil. Be sure to not exceed half-full the pressure cooker with beans and cooking liquid. Bring to pressure and cook for 6-7 minutes at high pressure. Open with Natural Release - just turn of the heat and let pressure come down on it's own accord (about 10 minutes). Add salt AFTER pressure cooking.
Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings. Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.