Quick Pot Creole Black-eyed Peas

1 large onion chopped
1 green bell pepper chopped
1 rib celery chopped
3 cloves garlic minced
2 cups dried black-eyed peas picked over and rinsed
5 cups water
15 ounces canned diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt or to taste
1/8 teaspoon cayenne or more to taste
1 tablespoon hot sauce or to taste
1/2 teaspoon black pepper
1/2 teaspoon Liquid Smoke flavoring

Heat a large pressure cooker over high heat (use the Sauté button on the Instant Pot). Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking. Add the black-eyed peas and water, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. (Use the Manual button on the IP and set to 10 minutes.) Remove from heat and allow pressure to come down naturally.
Once the pressure is down, open the cooker and add all remaining ingredients except Liquid Smoke. Return to the heat and simmer for 15-30 minutes, until peas are completely soft and thickened. (Use Sauté on IP and adjust to low.) Add the Liquid Smoke and cook for another 5 minutes. Serve hot over rice with more hot sauce on the table

Source: Far Free Vegan