Instant Pot Hoppin' John
Black-eyed peas, onions, bell peppers, jalapeno, bacon, and ham hock, cooked together in the Instant Pot for a hearty and delicious meal.
Equipment
- 1 Pressure Cooker We used an Instant Pot
Ingredients
- 4 sliced thick cut bacon smoked
- 1 lb ham hock or shank smoked
- 1 lb black-eyed peas dry
- 1 green bell pepper diced
- 1 red or orange bell pepper diced
- 4 stalks celery diced
- 1 large onion diced
- 1 jalapeno seeded and diced
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. basil
- 1/8 tsp. cayenne pepper more to taste
- 1 tsp. black pepper
- salt to taste
- 5 cups broth or water
- green onion chopped, for topping
- 4 cups white rice cooked
Instructions
- Press saute on the Instant Pot and add chopped bacon once HOT.
- Cook bacon until browned, then remove to a bowl with a slotted spoon.
- Add diced onion to the bacon drippings and stir while cooking for a couple minutes. Make sure to scrape the bottom of the pot to deglaze.
- Add diced peppers, jalapeno, and celery, and cook until onion is translucent.
- Scoot the veggies to the outside of the pot and add the garlic and cook for one more minute.
- Add the broth and stir to make sure there are no bits left on the bottom of the pot.
- Add the ham hock, rinsed black-eyed peas, and seasonings.
- Close and lock the lid.
- Cook on high pressure for 40 minutes. Allow to naturally release for 15 minutes.
- Release remaining pressure and carefully remove the ham to a cutting board.
- Pull the ham from the bone and discard any fat and skin.
- Dice the ham and return it to the pot.
- Serve over white rice and top with green onions and crispy bacon.