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Hopping John – Instant Pot


  • 16 ounces dry black-eyed peas, rinsed
  • 2 cups cooked rice
  • 1 pound ham hock or diced ham
  • 4 cups chicken broth
  • 1/2 cup water
  • 1/2 cup onion, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon Cajun seasoning
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil


1. Rinse the black-eyed peas. No need to pre-soak.

2. Turn on the pressure cooker and select sauté. Once hot add the oil & the onion and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the pressure cooker.

3. Add black-eyed peas, broth, water, bay leaf, Cajun seasoning, thyme, salt & pepper. Stir to mix well. Add the ham.

4. Close lid and seal valve. Cook high pressure for 35 minutes. Natural release pressure for 10 minutes then quick release any remaining pressure.

5. If ham hock, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.

6. Remove bay leaf and serve over rice.

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