Instant Pot Black-Eyed Peas
Ingredients
-
1
Tbsp
Olive Oil
-
1
small
Onion, chopped
-
2
Celery Ribs
diced
-
1
Bell Pepper
red or green
-
2
small
Bay Leaves
-
2
sprigs
Fresh Thyme
-
½
tsp
dried Thyme
-
3
tsp
Smoked Paprika
-
½
tsp
Black Pepper
-
1
tsp
Coarse Salt
-
4
cloves
Garlic, pressed or minced
-
1
Jalapeño Pepper
seeded and diced small
-
3 ½
cups
Chicken Broth, low sodium
-
2
tsp
Balsamic Vinegar
-
1-2
slices
Bacon, chopped
-
1
small
Ham Hock
-
1 ¼
cups
Black-Eyed Peas, dry
-
2
cups
Collard Greens, chopped in 2" pieces (optional)
Instructions
- 1. Turn on the Instant Pot to the Sauté function and heat the oil.
- 2. Add the onion, celery, bell pepper, and bay leaves, cooking until the onion is translucent.
- 3. Stir in thyme, smoked paprika, black pepper, and salt.
- 4. Add garlic and jalapeño, cooking for about 30 seconds.
- 5. Pour in the chicken broth and balsamic vinegar, then add bacon and ham hock.
- 6. Stir in black-eyed peas and collard greens if using.
- 7. Close the lid, set the steam release knob to Sealing, and cancel the Sauté function.
- 8. Select Pressure Cook/Manual and set for 17 minutes on high pressure.
- 9. After cooking, let the pot sit for 15 minutes for natural release, then release any remaining steam.
- 10. Open the lid, stir the contents, and discard bay leaves and ham hock.
- 11. Serve over rice or enjoy as is, preferably with cornbread.
Nutrition Facts (estimated)
Servings
4 servings
Calories
324
Total fat
10g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
20mg
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