Instant Pot Hoppin’ John
Quick and flavorful Instant Pot Hoppin’ John made with black-eyed peas, smoky pork, and fluffy rice. An easy Southern comfort dish perfect for New Year’s or weeknight dinners.
Servings 6 people
Calories 220kcal
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
*One cup of cooked rice will add an additional 205 calories, 45 grams of carbohydrates, 4 grams of protein, 55 mg of potassium, and 16 mg of calcium.
- 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.
Nutrition
Serving: 1cup* | Calories: 220kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 720mg | Potassium: 300mg | Fiber: 8g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
