Instant Pot Hoppin' John (Black-Eyed Peas and Rice)
User Reviews
5
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Prep Time
10 mins
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Cook Time
17 mins
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Natural release
15 mins
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Total Time
42 mins
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Servings
6 servings
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Calories
234 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Hoppin' John (Black-Eyed Peas and Rice)
Description
This classic Hoppin' John recipe uses an Instant Pot to pressure cook dry black-eyed peas with bacon and a meaty ham hock, imparting deep smoky and savory notes. Aromatics including onion, celery, bell pepper, garlic, thyme, and smoked paprika contribute to the complexity of flavor. The chicken broth and bay leaves add a rich cooking liquid that absorbs into the peas.
After pressure cooking at high pressure for 17 minutes with a natural pressure release, the ingredients meld into a thick, flavorful mixture. The ham hock is removed, but any meat left on it can be scraped back into the dish. The peas are traditionally served hot over cooked rice, making it a satisfying one-pot meal.
Cooked with care, this preparation maintains texture by using dry black-eyed peas rather than canned, which might overcook. The recipe can be adapted for vegetarian or vegan diets by omitting meat and using vegetable stock, showing its flexibility.
A natural pressure release is recommended to allow flavors to develop fully, enhancing the dish's richness compared to a quick release.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped, small
- 2 celery stalks, diced, ribs
- 1 bell pepper red or green
- 2 thyme or 1/2 tsp dried, sprigs, fresh
- 1 Tablespoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4 cloves garlic pressed
- 3 ½ cups chicken broth
- 2 bay leaf small
- 4-5 lices Bacon chopped (or 8 oz)
- 1 ham hock or meaty ham bone, small
- 16 oz black-eyed peas dry
- rice for serving, cooked
Instructions
- Heat oil in the Instant Pot using the Sauté function.
- Add the onion, celery, and bell pepper. Cook, stirring occasionally, until the onion starts to turn translucent.
- Add the thyme, smoked paprika, black pepper, and salt. Stir.
- Add the garlic. Cook for about 30 seconds, stirring frequently.
- Add the broth, bay leaves, bacon, and ham hock.
- Stir in the black-eyed peas.
- Place the lid on the pressure cooker and lock it. Set the steam release knob to the Sealing position. Cancel the Sauté function.
- Press the Pressure Cook/Manual button and cook for 17 minutes on high pressure.
- When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15 minute Natural Pressure Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock. Serve warm over cooked rice.
Notes
- Use dry black-eyed peas instead of canned to maintain ideal texture.
- Allow the Instant Pot to release pressure naturally for better flavor and consistency.
- Before discarding the ham hock, scrape leftover meat into the dish for added richness.
- For a vegetarian or vegan option, omit bacon and ham hock and substitute chicken broth with vegetable broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 1043mg | 43% |
| Potassium | 530mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1223IU | 24% |
| Vitamin C | 38mg | 42% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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