Soak the black-eyed peas in water for 3 hours. Drain and rinse.
Add the black-eyed peas, whole peeled potatoes, and water to the instant pot.
Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
Naturally release pressure for 10 minutes, then open the valve to release remaining pressure.
Remove the potatoes and allow them to cool. Once cool, chop them and set aside for now.
Add the spices to the beans and mix well.
Combine the dressing ingredients together in a bowl, then stir the dressing into the beans.
Gently stir the chopped potatoes into the beans and allow it to all sit for 5 minutes (if there’s any water remaining in the pot, it’ll get absorbed).
Serve warm or at room temp and garnish with pomegranate arils, sev, red onion and cilantro just before serving.