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Red bowl with a handle filled with rice, Hoppin' John and greens. A pan of cornbread and hot sauce is in the background
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Instant Pot Hoppin’ John

Instant Pot Hoppin' John, made of black-eyed peas, pork and rice, is a Southern New Year's Day tradition that can be made right in your electric pressure cooker.
Course Entrees, Main Courses, Side dishes
Cuisine American, Southern
Cook Time 30 minutes
Servings 6 people
Calories 276kcal
Author Lisa B.


  • 1 (16-ounce) bag 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
  • 2 cloves garlic minced
  • 1 teaspoon Cajun seasoning
  • 2 bay leaves
  • 2 green onions sliced
  • 4 cups cooked white rice
  • Hot sauce optional


  • Pour the black-eyed peas into the Instant Pot. Add the chicken broth.
    Black-eyed peas and broth after presoaking in an Instant Pot
  • Add the teaspoons of 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, garlic, Cajun seasoning and bay leaves. Stir everything until combined.
    overhead shot of black-eyed peas, ham hock and bay leaves in an Instant Pot
  • To cook the rice, place a 3-inch tall trivet into the pot, over the black-eyed peas mixture. Set an oven safe bowl on top of the trivet.
    Overhead shot of an Instant Pot with black-eyed peas and ham hock under a trivet and foil sling
  • Add the rice to the oven-safe bowl. Add ¾ cup of water or chicken stock per one cup of rice. Season the rice with salt to taste.
    Overhead shot of a bowl of rice on a trivet in an Instant Pot with a foil sling folded over the sides.
  • 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.
    Overhead shot of cooked black-eyed peas with shredded pork in an Instant Pot
  • Season the Hoppin’ John with additional salt if needed.
  • Serve Hoppin’ John over the hot cooked rice. Garnish with chopped green onions. Sprinkle with more hot sauce for additional heat.


Allow any leftovers to cool, then transfer to an airtight container with a lid. Store in the refrigerator and consume with five days. To freeze, transfer to a freezer safe container or plastic freezer bag. If using a plastic bag, squeeze out the air before sealing. I also prefer to lay the contents of my bag out flat in the freezer until it becomes solid, the stack to take up less room. Hoppin’ John can be frozen for up to six months.


Serving: 1cup | Calories: 276kcal | Carbohydrates: 52g | Protein: 12g | Fat: 2g | Saturated Fat: 0.6g | Cholesterol: 8.6mg | Sodium: 82mg | Potassium: 337mg | Fiber: 6.2g | Sugar: 3.6g