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Instant Pot Hoppin’ John


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4.3 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes (with 10 minute NPR)
  • Total Time: 0 hours
  • Yield: 10-12 servings 1x

Description

A classic Southern dish to celebrate the new year! Seasoned black-eyed peas are served over rice and are supposed to bring good luck in the coming year. Pressure cook the dry black eyed peas in your Instant Pot in just a few minutes!


Ingredients

Scale
  • 1 pound bacon or 1 pound ground sausage or 1 ham hock
  • 1 medium yellow onion, diced
  • 2 ribs of celery, diced
  • 1 green bell pepper, diced
  • 1 Tbsp minced garlic
  • 1 pound dried black eyed peas, rinsed (soaked or unsoaked)
  • 2 bay leaves
  • 2 1/2 tsp dried thyme
  • 2 1/2 tsp cajun seasoning
  • 34 cups water
  • 2 tsp better than bouillon chicken base
  • Rice

Instructions

Instant Pot Instructions:

  1. If using bacon, cut it into small pieces. Turn Instant Pot to sauté setting (normal) and cook bacon pieces. Once the bacon is crispy drain off all but 2 Tbsp of grease. Then add in onions and saute for about 5 minutes. If using sausage turn Instant Pot to saute setting (more) and add in the sausage. Break it up. Add in the onions. Brown the sausage for about 5 minutes. If using ham hock, heat 2 Tbsp oil in the Instant Pot on the saute (normal) setting and add in the onions and saute for 4-5 minutes. Add the ham hock into the pot in step 3. 
  2. Turn off the Instant Pot. Stir in the celery, bell pepper and garlic. 
  3. Add in the black eyed peas, bay leaves, thyme, cajun seasoning, and 3 cups of water (for soaked) or 4 cups of water (for unsoaked). Stir in the chicken base. Scrape the bottom of the pot so that nothing is sticking.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for soaked or 15 minutes for unsoaked. 
  5. While black eyed peas are cooking prepare rice on the stove or in a separate Instant Pot (I used 2 cups dry rice). 
  6. When time is up let the pot sit for another 10 minutes and then move the valve to venting. Remove the lid. If using ham hock, remove it from pot, pull off the meat, and return the meat to the pot.
  7. Stir well. Strain off any excess liquid. Season to taste. Serve over rice. 

Slow Cooker Instructions:

  1. If using bacon, cut it into small pieces. Heat a pan over medium heat and cook bacon pieces. Once the bacon is crispy drain off all but 2 Tbsp of grease. Then add in onions and sauté for about 5 minutes. If using sausage heat a pan over medium high heat and add in the sausage. Break it up. Add in the onions. Brown the sausage for about 5 minutes. If using ham hock, heat 2 Tbsp oil in a pan over medium high heat and add in the onions and sauté for 4-5 minutes. 
  2. Add contents from pan to the slow cooker.
  3. Stir in the celery, bell pepper and garlic. 
  4. Add in the black eyed peas, bay leaves, thyme, cajun seasoning, and 3 cups of water (for soaked) or 4 cups of water (for unsoaked). Stir in the chicken base. 
  5. Cover slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until black eyed peas are tender.
  6. While black eyed peas are cooking prepare rice.
  7. Remove the lid. If using ham hock, remove it from pot, pull off the meat, and return the meat to the slow cooker.
  8. Stir well. Strain off any excess liquid. Season to taste. Serve over rice. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart pot.

  • Method: Instant Pot or Slow Cooker