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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.
I used 1 1/2 lbs of dried Black Eyed Peas. I sterilized 3 pint jars. Rinse and soak beans overnight. The next day put drained beans in a large saucepan. Add fresh water to cover beans by 2 inches. Bring beans to a low boil for 30 minutes, stirring frequently.