Instant Pot Black Eyed Peas
Servings: 12
Ingredients
- 1 Pound Black Eyed Peas dry, or canned is ok
- 2 Tablespoons Butter
- 1 Tablespoon Oil
- 6 Ounces Pork Shoulder diced in 1/2 “ pieces or 1 ham hock
- 4 Strips Bacon thick cut back, cut into 1/2” pieces
- 1 Onion yellow, minced
- 1 teaspoon Garlic Powder
- 1 Stalk Celery sliced
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Smoked Paprika
- 2 teaspoons Balsamic Vinegar
- 4 Cups Chicken Stock
- 2 Cups Water
- 3 Bay Leaves
- 1 Cup Collard Greens chopped in 2” pieces *optional
Instructions
- If using dried beans, place in a large pot with 4 inches of water and allow to soak overnight, then drain and rinse. This is essential!1 Pound Black Eyed Peas
- Heat a pressure cooker on the saute function. When it reads hot, add the oil and butter, then the pork. Cook until browned on each side, about 4-5 minutes. Add the bacon, onion, garlic, celery and seasonings, cooking for another 7 minutes.2 Tablespoons Butter, 1 Tablespoon Oil, 6 Ounces Pork Shoulder, 4 Strips Bacon, 1 Onion, 1 Stalk Celery, 1 1/2 teaspoons Salt, 1/2 teaspoon Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika
- Add all remaining ingredients and close the lid, locking the valve to seal. Cancel saute and press the pressure cook manual button for 28 minutes.2 teaspoons Balsamic Vinegar, 4 Cups Chicken Stock, 2 Cups Water, 3 Bay Leaves, 1 Cup Collard Greens
- Once the cooking has ended allow for a 15 minute release.
- Open the lid and discard bay leaves and ham bone if you used a hock.
- Serve over rice for a hoppin john or with cornbread!
Notes
will keep in the refrigerator for 4-5 days
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 489mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg