Instant Pot Hoppin’ John
If you’re ready to embrace a little Southern comfort and maybe even boost your luck for the coming year, Instant Pot Hoppin’ John is the dish to make. Made with black-eyed peas, smoky pork, and fluffy rice, it’s an easy comfort dish perfect for New Year’s or weeknight dinner table.
Hoppin’ John might sound like the name of a peg-legged sidekick from Pirates of the Caribbean, but it’s actually a classic Southern dish made with black-eyed peas, braised pork, and rice.
Traditionally served on the first day of the year, this hearty dish—paired with a mess of turnip or collard greens and a slice of cornbread for sopping—is said to bring good luck and prosperity for the year ahead. The peas symbolize prosperity, the greens represent money, the pork brings good luck as you move into a new year, and the golden corn bread stands in for wealth.
This easy electric pressure cooker version gives you tender black-eyed peas, smoky pork, and perfectly steamed rice all in one pot in a fraction of the time.
Recipe at a glance
- Everything cooks in the Instant Pot—even the rice, thanks to the pot-in-pot method.
- Smoky, savory flavor from ham hock, ham bone, or thick-cut bacon.
- Hands-off cooking with two natural pressure releases.
- Feeds a crowd, making it perfect for holiday gatherings or meal prep.
- Classic New Year’s Day dish packed with symbolic meaning and tradition.
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What is pot-in-pot cooking?
Pot-in-pot cooking (often shortened to PIP) is a method used in pressure cookers—like the Instant Pot—where you place a smaller, oven-safe bowl or dish inside the main pot to cook a separate food at the same time as what’s underneath. I also use this method when making Instant Pot Red Beans and Rice.
Lifting the bowl and the trivet out afterwards can be tricky, so we’re going to make a foil sling as easy way to lift the hot bowl and trivet out of the Instant Pot without burning your hands or tipping anything over.
Fold a long sheet of foil into a sturdy 2–3-inch-wide strip and slide it under your trivet, leaving the ends sticking up as handles. Place the trivet over the food and set the bowl on the trivet and fold the ends of the foil down. After cooking and releasing pressure, use the foil handles to lift everything safely out of the Instant Pot.
Amazon also sells reusable silicone slings.
Ingredients and tools you will need
If you’re looking for a cozy, flavorful dish to ring in the New Year—or just need a hearty budget-friendly meal any day of the week—Instant Pot Hoppin’ John is the perfect choice. To make this Instant Pot Hoppin John recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Black-Eyed Peas – mild, creamy, and hearty. They soak up all the smoky, savory flavors from the broth and pork.
- Chicken Broth – Infuses the peas with rich, seasoned flavor as they cook. It keeps the dish from tasting flat and adds depth without extra work. For added flavor, try making your own homemade chicken stock.
- Smoked Ham Hocks (or Bacon, Leftover ham bone, or diced ham) – Provides the signature smoky, salty flavor that makes Hoppin’ John so comforting. The slow cook breaks down the meat, enriching the broth and giving the peas irresistible richness.
- Celery, Onion, Green Bell Peppers, & Garlic – This classic trio builds the aromatic foundation of the dish. They melt into the broth as it cooks, adding flavor without overpowering the peas.
- Cajun Seasoning – Adds spice, warmth, and a touch of Southern character. It ties everything together with a subtle kick.
- Bay Leaves – Bring a gentle herbal note that deepens the overall flavor. They simmer away quietly but make a big difference.
- White Rice – Served underneath the black-eyed peas, the rice absorbs all those smoky, savory juices. Cooking it pot-in-pot makes the whole meal hands-off.
- Green Onions – A fresh, slightly sharp finishing touch that brightens the whole dish.
- Hot Sauce (Optional) – For those who like extra heat, a splash of hot sauce adds the perfect punch without overwhelming the flavors.
- Electric Pressure Cooker – A 6-quart pressure cooker works great, but you can use an 8-quart with no changes to cook time.
- 3-inch trivet – to raise the bowl of rice above the rest of the food.
- Oven safe bowl – this one fits inside and Instant Pot perfectly.
Substitutions and Variations
- Swap the pork: Try smoked turkey wings or andouille sausage.
- Make it spicy: Add chopped jalapeño or extra Cajun seasoning.
- Add greens: Serve with collards, turnip greens, or mustard greens for the full New Year’s tradition.
- Make it vegetarian: Use vegetable broth and skip the pork or replace it with smoked paprika for flavor.
How to make Instant Pot Hoppin John
Step 1: Pour the dry beans into the Instant Pot and add the chicken broth. Stir in the salt, then secure the lid and set the pot to MANUAL setting for 0 minutes. (Yes—zero! The heat from pressurizing and releasing is enough to soften the beans, so no soaking!) Allow for natural release, about 15 minutes, and do not drain the peas.
Step 2: Add the ham hock (or your protein of choice), celery, onion, minced garlic cloves, Cajun seasoning, and bay leaves to the bottom of the pot. Stir everything together.
Step 3: Place the 3-inch-tall trivet fitted with a sling into the Instant Pot, right on top of the pea mixture. Set an oven-safe bowl on the trivet and add the rice. Pour in ¾ cup of water or chicken stock for every 1 cup of rice, and season with salt. Secure the lid again, set to MANUAL for 30 minutes, and allow another 15–20 minutes for natural pressure release.
Step 4: Carefully lift out the trivet and bowl. Fluff the rice with a fork. Remove and discard the bay leaves. If you used a ham hock or ham bone, pull out the meat, shred it, and stir it back into the peas. Taste and season with more salt as needed.
Serving suggestions
Hoppin’ John is perfect as a stand-alone meal, but it’s even better with:
Storage, freezing and reheating instructions
Storage: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze the pea mixture (without the rice) for up to 3 months.
Reheating: Warm on the stovetop or in the microwave, adding broth if needed.
Hoppin John frequently asked questions
Canned black eyed peas may become mushy under pressure, so it’s best to use dried for this recipe.
No soaking is needed. Setting the Instant Pot to 0 minutes in the beginning means it will cook only during the time it takes to reach pressure. For black-eyed peas, that’s enough to soften them without soaking.
You can cook the rice separately on the stovetop or in a rice cooker and simply serve the Hoppin’ John over it.
Not with the PIP method. Brown needs a longer cook time than white rice. Since the peas and pork only pressure-cook for 30 minutes in the pot-in-pot step, the rice may still be a bit firm. If you prefer brown rice, it’s best to cook it separately.
Yes, you can use different types of peas, but the texture and flavor will change. Black-eyed peas are traditional because they cook quickly and stay tender without falling apart. Carolina peas, red peas, crowder peas, or purple hull peas can work, but they may cook faster and become softer in the Instant Pot. If you swap them in, keep an eye on cooking time and be prepared for a slightly different consistency.
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If you made Instant Pot Hoppin’ John, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Instant Pot Hoppin’ John
Equipment
- Electric pressure cooker 6 or 8 quart
Ingredients
- 1 bag (16-ounces) dried black-eyed peas
- 5 cups chicken broth
- 2 teaspoons salt plus more for seasoning
- 1 smoked ham hock hambone or six slices of chopped thick-cut bacon
- 1 stalk celery diced
- 1 onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 2 bay leaves
- 2 green onions sliced
- 2 cups uncooked white rice
- 3.5 cups water
- Hot sauce optional
Instructions
- Pour the black-eyed peas into the Instant Pot. Add the chicken broth.
- Add the salt. Replace the lid and seal. Set the Instant Pot to MANUAL, then set the time to 0 minutes.
- Let the pressure from the beans release naturally. This should take about 15 minutes. You do not need to drain the beans.
- Add the ham hock (or whatever protein you are using) along with the celery, onion, green bell pepper, garlic, Cajun seasoning and bay leaves. Stir everything until combined.
- To cook the rice, place a 3-inch tall trivet fitted with a foil sling into the pot, over the black-eyed peas mixture. Set an oven safe bowl on top of the trivet.
- Add the rice to the oven-safe bowl. Add 1 ¾ cups of water or chicken stock per one cup of rice. Season the rice with salt to taste.
- Replace the lid and seal the pot. Set the pot to MANUAL pressure, then set the timer for 30 minutes. Afterwards, let the pressure release naturally, about 15-20 minutes. Once the pressure has released and you’ve removed the lid, carefully lift the oven safe bowl and the trivet out of the pot and set aside. Remove the bowl of rice from the trivet and fluff the rice with a fork.
- Remove the bay leaves from the peas and discard.
- If using ham hocks or a ham bone, remove the meat and shred. Stir the meat back into the peas.
- Season the Hoppin’ John with additional salt, if needed.
- Serve the Hoppin’ John over the hot cooked rice. Garnish with chopped green onions. Sprinkle with hot sauce, if desired, for additional heat.
Video
Notes
- No soaking required: Dried black-eyed peas cook perfectly in the Instant Pot without soaking first.
- Protein swaps: Ham hock, ham bone, bacon, or smoked turkey all work well. Just choose what you like or what you have on hand.
- Adjust the seasoning: After cooking, taste and add more salt, Cajun seasoning, or hot sauce as needed. The peas absorb flavor as they sit.
- Pot-in-pot tips: Make sure your rice bowl is oven-safe and fits comfortably inside the Instant Pot on top of the trivet.
- Use a foil sling for easy lifting: A simple folded foil strip makes it easier to lift the bowl and trivet out after cooking.
- Skip pot-in-pot if preferred: You can cook the rice separately and focus only on the peas in the Instant Pot.
- Don’t forget to remove the bay leaves: They add great flavor while cooking but should be discarded before serving.
- Consistency: If the peas are thicker than you like, stir in a splash of broth. If too thin, simmer on sauté for a few minutes to reduce.
- Storage: Refrigerate leftovers for up to 4 days, storing rice and peas separately for the best texture.
This is the kind of dish that makes you look like you spent hours in the kitchen—even though you didn’t. The flavors come together beautifully, the steps are simple to follow, and the final result is consistently delicious. I hope you enjoy it as much as I do!