| 13 | 55 | 316 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 50 min | 4 |
| 1 cup | Water |
| 4 cup | Chicken broth (stock) (*use 3 cups if omitting rice) |
| 3/4 cup | Black-eyed peas, raw (rinsed ) |
| 1/2 cup sliced | Carrots |
| 1 tsp | Sea Salt |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| 1 tsp, ground | Basil, dried |
| 1 tsp | Cumin |
| 1/2 cup | Brown rice, medium-grain, dry (optional) |
| 1 cup | Green peas, raw (or frozen ) |
| 2 cup pieces | Beet greens (stems removed, roughly chopped ) |
| 1/2 cup shredded | Chicken breast, roasted (or beef ) |
Combine the water, broth, peas, carrots, salt, garlic, onion, basil and cumin (and rice + water if using) in the Instant Pot.
Cover and cook 25 minutes on the bean setting.
Use the natural release method.
After opening the lid add the peas and beet greens (and chicken if using) and cook on sauté for 3 - 5 minutes, until greens are wilted.
Serve immediately.
| Grain | 0.8 |
| Meat | 0.4 |
| Meat Alternative | 1.1 |
| Vegetables | 2.6 |
