If you are using dried black-eyed peas you can pre-cook it in the instant pot for 10 minutes. That’s what I do. While the black-eyed peas are cooking prep all your ingredients. Place blackeyed peas in the Instant Pot and add 2 cups of water. Set IP on MANUAL, high pressure and set the timer to 5 minutes.
While IP is gathering pressure and a half cooking the black-eyed peas, work on slicing onion, grating the carrot, cubing the beef and chopping the garlic.
Place a medium-size skillet on the stove top, turn the heat on medium-high, add oil and heat it. Once the oil is hot enough add cubed beef and salt. Brown the beef a little.
Add sliced onions into the skillet and saute until the onions are cooked down and slightly caramelized.
Add chopped garlic, grated carrot and saute for 1 minute.
Add crushed tomato and cumin into the skillet. Mix everything well and saute for a minute or so.
Add washed mung beans and rice into the skillet. Mix all the ingredients well, saute for 30 seconds and turn off the heat.
By this time the black-eyed peas should be half cooked. Let the pressure out of the cooker and drain out the water from under the peas. Add sautéed ingredients on top of the black-eyed peas, pour water until you meat the 4L mark on the Instant Pot and give all the ingredients a good stir.Don’t forget to deglaze the bottom of the pot. Cover the lid of the IP, close the pressure valve, set it to MANUAL, choose LOW PRESSURE and set the timer to 20 minutes. Once the time is up, turn off the IP, turn the pressure valve to open and let the pressure escape. When you open the lid of the Instant pot mix the porridge very well. Re-mingle all the ingredients together and check the porridge for salt.