For peas that are a little firmer, reduce the natural pressure release time to 15 minutes. This recipe was tested using a 6 quart Instant Pot. https://theblondcook.com/instant-pot-black-eyed-peas-and-ham

1 pound dry black-eyed peas
3 to 4 cups fully cooked ham cubed or shredded
1 ½ cups chopped yellow onion
3 cups chicken broth low sodium
2 ½ cups water
1 teaspoon freshly ground black pepper
1 bay leaf
chopped fresh parsley optional garnish

1 pound dry black-eyed peas 3 to 4 cups fully cooked ham cubed or shredded 1 ½ cups chopped yellow onion 3 cup s chicken broth low sodium 2 ½ cups water 1 teaspoon freshly ground black pepper 1 bay leaf

1 Rinse and sort peas in a colander, removing and discarding any debris.
2 Place peas, ham, onion, chicken broth, water, pepper and bay leaf in the insert of your Instant Pot and stir well to combine.
3 Place the lid on and lock. Steam release knob should be set on "sealing".
4 Cook on manual setting (high pressure) for 16 minutes. Allow the pressure to naturally release for 20 minutes, then quick release remaining pressure.
5 Carefully remove lid and stir. Remove and discard bay leaf. Season with additional pepper and/or salt, if desired.
Garnish with chopped fresh parsley when serving, if desired.