Instant Pot Black Eyed Peas

This flavorful black eyed peas recipe comes together in the Instant Pot. Make it with or without the ham hock and bacon.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 448kcal

Author Ashley C.

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion diced
1 large celery stalk diced
4 cloves garlic smashed
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 slices bacon chopped
3 cups low sodium chicken broth (or water)
1 pound dried black-eyed peas sorted and rinsed
1 1/2 cups collard greens chopped in 2" pieces
1 smoked ham hock (or meaty ham bone)

Instructions

Press Saute on an Instant Pot, then heat the oil in the inner pot. Add the onion, celery, and garlic, season with paprika, salt, and pepper, and saute for 3 minutes until just softened. Add the bacon pieces and saute another 3 minutes.
Add the broth, black-eyed peas, and collard greens and stir. Nestle the ham hock into the pot.
Secure and seal the lid, then cook on Manual High Pressure for 15 minutes, allowing a full Natural pressure release at the end of the cooking time.
When the pin drops, carefully remove the lid. Use tongs to retrieve the ham hock and discard it (if you can get any meat off of the bone, add it to the pot!).

Notes

Storing: Cooked instant pot black-eyed peas will keep in the refrigerator for up to 5 days when stored in an airtight container.

Freezing: To freeze instant pot black-eyed peas, cool the instant pot black-eyed peas completely before transferring them to freezer bags or containers. Seal well and store in the freezer for up to 6 months.

Nutrition