Instant Pot Black Eyed Peas
User Reviews
5
Instant Pot Black Eyed Peas
Description
This recipe uses dried black-eyed peas pressure cooked with smoked ham hock to infuse a smoky, meaty flavor while creating tender beans. The preparation starts with sautéing quartered tomatoes, sliced onions, crushed garlic, and a medley of spices like thyme, smoked paprika, cumin, and optional cayenne pepper that adds gentle heat. These aromatics build a flavorful base when combined with the ham hock and chicken stock.
The cooking steps include deglazing to lift the fond and ensuring flavors are incorporated evenly as pressure cooks the peas quickly. Adding chopped collard greens near the end introduces a vibrant green contrast and slight bitterness, balancing the dish. The smoky notes from ham and paprika meld with earthy beans for a classic southern-inspired meal component.
This black-eyed peas recipe is suited for colder days or when a nutritious and filling side is desired. It can pair well with cornbread, rice, or be integrated into bean dishes for lunches or dinners.
When selecting ham hock, alternatives such as leftover smoked ham or ham bones offer flexibility. Adjust salt levels if using salted broth. For a mild spice, omit cayenne pepper. Cutting the pork hock into smaller pieces helps quicken cooking and tenderizes the meat.
Ingredients
- 1 pound (454g) black-eyed pea rinsed and drained, dried
- 1.5 - 2 pounds (680g - 907g) ham hock cut, smoked
- 1 - 2 tablespoons (15ml - 30ml) olive oil
- 3 (230g) Roma tomato quartered
- 1 (260g) onion , sliced
- 6 cloves (25g) garlic , crushed
- 2 (0.2g) bay leaf
- 1 teaspoon (5ml) tomato paste
- 1 teaspoon (1g) thyme dried
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (1.5g) cumin ground
- ½ teaspoon (0.6g) cayenne pepper (if you like it a bit spicy)
- 5.5 cups (1375ml) chicken stock unsalted
- ½ teaspoon (3g) fine salt or table salt
- 2 cups (90g) collard green chopped, or kale
- black pepper to taste
- salt to taste
Instructions
- Prepare Ingredients: Rinse the black eyed peas under cold running water, then drain well. Cut the pork hock into smaller pieces.
- Brown Tomatoes and Onions in Instant Pot: Use "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8mins). Add 1 - 2 tbsp (15ml - 30ml) olive oil in Instant Pot. Ensure the whole bottom is coated with olive oil. Add in quartered tomatoes and sliced onion, then saute for 4 - 5 minutes.
- Saute Spice and Garlic: Add in 6 crushed garlic cloves, 2 bay leaves, 1 tsp (5ml) tomato paste, 1 tsp (1g) dried thyme, 1 tsp (3g) smoked paprika, ½ tsp (1.5g) ground cumin, and ½ tsp (0.6g) cayenne pepper. Saute for another minute until fragrant.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Black Eyed Peas: Add in ½ tsp (3g) fine salt and remaining (4.5 cups or 1125ml) unsalted chicken stock, then give it a quick stir. Add in pork hock pieces (including the bone). Add in 1lb (454g) black eyed peas, and make sure they're fully submerged in the cooking liquid. If you're using green collards, add them in here. (If you're using Kale, don't add them yet). Close lid, then turn Venting Knob to Sealing position. 1. For Beans With a Bit of Chew: Pressure Cook at High Pressure for 12 minutes, then Natural Release for 15 minutes. 2. For Tender Beans: Pressure Cook at High Pressure for 14 minutes, then Natural Release for 20 minutes. Open the lid carefully.
- Season & Thicken Soup: Press "Saute" button to bring it back to a full boil. Stir with a ladle to thicken the soup. *Note: The longer you boil the soup, the thicker it will be. The soup will also thicken a bit once chilled to serving temperature. Add in kale, then let it boil for 3 - 4 minutes. Taste and adjust the seasoning with more salt and black pepper. (For reference: we added 4 pinches of salt to season properly).
- Serve: You can serve this deliciously hearty Black Eyed Peas Soup with cornbread! Enjoy~
Notes
- You can substitute the smoked ham hock with leftover ham, ham steaks, or ham bones to add flavor.
- Use unsalted chicken stock to better control the dish's saltiness; adjust seasoning as needed if using salted broth.
- Add cayenne pepper only if you want a mild spicy kick.
- Collard greens can be omitted if desired; the dish remains flavorful.
- Cutting the pork hock into smaller pieces helps cook it faster and yields tender meat, but avoid cutting into the bone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 95mg | 32% |
| Sodium | 308mg | 13% |
| Potassium | 1015mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2811IU | 56% |
| Vitamin C | 37mg | 41% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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