In a large dutch oven, heat the oil over medium-high heat.

Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.

Add the black-eyed peas, veggie broth, and bay leaf.

Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.

Remove from the heat and let the beans cool a bit.

Serve with collard greens and rice or cornbread.

Set the Instant Pot to sauté on medium heat and add the oil.

When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.

Add the soaked black-eyed peas, ONLY ENOUGH VEGGIE BROTH TO COVER THE BEANS ABOUT 1 CENTIMETER, and bay leaf.

Place the lid on the Instant Pot and lock in place.

Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.

Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.

Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.

Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.