Onion, sweet bell pepper and garlic, sautéed in bacon drippings, topped with black-eyed peas, chicken stock, chopped ham and a pork hock and cooked under pressure in the Instant Pot.
Instant Pot Black-Eyed Peas
Black-eyed peas are always on my New Year's Day menu. Always. And... maybe I'm especially superstitious, but this year I think it's even more important to uphold that tradition, don't you?
Typically, I have made mine in the style of which I do most southern peas - using dried peas and cooked right on the stovetop - but, with the popularity of the Instant Pot {affil link} and other electronic pressure cookers, the past few years I've switched over to making them this way for the New Year's Day meal.
If you've not gotten into the new fangled pressure cookers, it's something you really ought to look at. I rarely use a slow cooker anymore, because most of the meals I would cook in that appliance, I can now do far faster in an Instant Pot and the range of available recipes today are far and wide to give you plenty of variety.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
Here's how I make my blackeyed peas in the Instant Pot!
Melt bacon drippings using saute or browning function. Add the onion, bell pepper and garlic and cook for 2 minutes. Stir in chicken broth and bring to a boil. Add ham hock, seasoning ham and blackeyed peas along with salt, pepper and Cajun seasoning. Seal and set on high for 15 minutes. Let pressure release naturally for 15 minutes, then release any remaining pressure. (continued below photos)
If further thickening is desired, cancel and set to sauté, stirring often and allowing to cook until you reach the consistency you want. In the meantime, pull any meat off the pork hock and return to peas; taste and adjust seasonings as needed. Serve over hot steamed rice, add a side of some Southern Skillet Cornbread, and if serving for New Years, don't forget to eat your cabbage or collard greens too!
For more of my favorite beans and southern pea recipes, check out the collection on my Pinterest page!
Instant Pot Black-eyed Peas
Yield: About 4 to 6 servings
Prep time: 15 MinCook time: 15 MinInactive time: 15 MinTotal time: 45 Min
Onion and sweet bell pepper, sautéed in bacon drippings, topped with black-eyed peas, chicken stock, chopped ham and a pork hock and cooked under pressure in the Instant Pot.
Ingredients
- 1 tablespoon bacon drippings
- 2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 quart chicken broth/stock
- 1 medium pork hock
- 1 cup diced smoked ham, optional
- 1/2 pound dried black-eyed peas, rinsed and picked through
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun or Creole seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
Instructions
- Melt bacon drippings using sauté or browning function. Add the onion, bell pepper and garlic and cook for 2 minutes. Stir in chicken broth and bring to a boil. Add pork hock, chopped ham and black-eyed peas along with salt, pepper and Cajun seasoning. Seal and set on high for 15 minutes.
- Let pressure release naturally for 15 minutes, then release any remaining pressure. If further thickening is desired, cancel and set to sauté, stirring often and allowing to cook until you reach the consistency you want.
- In the meantime, pull any meat off the pork hock and return to peas; taste and adjust seasonings as needed.
- Serve over hot, steamed rice, add some cornbread and if serving for New Year's Day, remember to eat your cabbage or greens too!
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