Rinse the Black Eyed Peas in cold water, and set aside.
Turn the Instant Pot to 'SAUTE', and cook the bacon until it's done.
Remove the bacon to paper towels, then remove the fat from the Instant Pot, making sure to leave about 1 tablespoonful.
Turn the Instant Pot to 'SAUTE', and cook the chopped onion in the remaining bacon fat until it's golden brown.
Turn off the Saute setting, and add the Chicken Broth, back eyed peas, and minced garlic.
Stir in the garlic salt, seasoned salt, and seasoned pepper.
Secure the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', then press the 'MANUAL' button, and set the cooking time for 16 minutes.
Once the cooking cycle is over, allow the black-eyed peas to sit for 15 minutes before releasing the pressure by turning the valve to 'VENTING'.
Once the steam has released and the float valve has dropped, remove the lid and stir the peas.
Add in the cooked bacon, stirring to combine.
Leave the peas in the pressure cooker until serving.
