Description
A flavorful and hearty Instant Pot Hoppin’ John recipe that combines black-eyed peas, smoky bacon, and aromatic vegetables, cooked quickly under pressure for a delicious Southern classic served over rice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon Olive oil
- 1 cup Onion (small dice)
- 1 Green pepper (small dice)
- 1 Red pepper (small dice)
- 1 pound Black eyed peas (dried)
- ½ pound Bacon (uncooked and cut into bite-sized pieces)
- 5.5 cups Chicken broth
- 2 Bay leaves
- 2 cloves Garlic
- ½ teaspoon Salt
- 4 cups Cooked rice
Instructions
- Sauté Vegetables: Turn your pressure cooker to SAUTE mode. Add the olive oil and once heated, add the diced onions and bell peppers. Cook until softened, about 3-5 minutes, then set aside.
- Add Ingredients to Pot: Place the dried black-eyed peas, bacon pieces, chicken broth, bay leaves, garlic cloves, and salt into the pressure cooker pot. Stir to combine all ingredients evenly.
- Pressure Cook: Place the lid on the pressure cooker and lock it in place. Set the pressure release valve to the sealed position. Select HIGH pressure cooking and set the timer for 20 minutes.
- Natural Release: After cooking, allow the pressure cooker to naturally release pressure for 15 minutes. Then carefully vent any remaining steam and open the lid.
- Combine and Serve: Stir the previously cooked onions and bell peppers back into the pot. Serve the hoppin’ john mixture hot over the cooked rice.
- Enjoy: Serve immediately and enjoy this comforting Southern dish!
Notes
- Using dried black-eyed peas gives a better texture than canned.
- You can substitute vegetable broth for chicken broth to make it vegetarian, but omit bacon.
- If you prefer less salt, adjust accordingly since bacon and broth add saltiness.
- Ensure to naturally release the pressure to keep the peas from breaking down too much.
- Leftovers store well in the refrigerator for up to 3 days.
