Steam in the New Year! Instant Pot Black-Eyed Peas are so delicious, and they are a fast cooking bean! Don’t even bother soaking them, just season them with great ingredients, and have a fortuitous bowl of good-luck-bringing black-eyed peas. Don’t forget the collard greens, this recipe has them as a tasty option!
Instant Pot Black-Eyed Peas
A long held tradition in the Southern United States is eating black-eyed peas and collard greens on New Year’s Day for good luck. The more black-eyed peas you eat, the more luck you will have. The peas (actually beans) swell when cooked, so they symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion (according to Wikipedia). This tradition is very popular, and black-eyed peas appear in recipes such as Cowboy Caviar in Texas to Hoppin’ John in Alabama, to Peas with Ham up in North Carolina (according to Southern Living).
The Black-Eyed Peas are usually cooked with some kind of pork, for flavor, and though I was told that a good Southerner does not cook collard greens with the black-eyed peas, I did anyway. I’m from Seattle (Mom from the South).
This recipe is fast cooking, for a dry beans recipe, so it makes sense, and tastes great, to cook the collards with the beans. However, if you do not like that method, I have a fabulous Instant Pot Collard Greens recipe you can make separately!
This has been a fun and also challenging year for me, and I’m curious to see what 2018 will bring.
I want to thank you all for reading my blog posts, trying my recipes, and supporting Simply Happy Foodie in this first year of being an official food recipe blog. If you ever have ideas or requests, please reach out to me. You can find me on Facebook, Pinterest, or leave me a comment here.
Happy New Year!
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Instant Pot Black-Eyed Peas are so delicious, and they are a fast cooking bean! Don't even bother soaking them, just season them with great ingredients. Don't forget the collard greens, this recipe has them as a tasty option!
- 1 Tbsp Olive Oil
- 1 small Onion, chopped
- 2 Celery Stalks, diced
- 1 Bell Pepper, red or green
- 2 small Bay Leaves
- 2 sprigs Fresh Thyme, or 1/2 tsp dried
- 1 1/2 Tbsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1 tsp Coarse Salt, or 3/4 tsp table salt
- 4 cloves Garlic, pressed or minced
- 1 Jalapeño Pepper, seeded and diced small
- 3 1/2 cups Chicken Broth, low sodium
- 2 tsp Balsamic Vinegar
- 1 slice Bacon, chopped
- 1 small Ham Hock
- 1 1/4 cups Black-Eyed Peas, dry
- 2 cups Collard Greens, (optional) chopped in 2" pieces
Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.
Add the onion, celery, and bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
Add the thyme, smoked paprika, pepper, and salt. Stir.
Add the garlic and jalapeño. Cook for about 30 seconds, stirring frequently.
Add the broth, balsamic vinegar, bacon, and ham hock.
Stir in the black-eyed peas, and collard greens, if using.
Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.
Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to select 17 minutes (for firmer beans choose 14 minutes).
When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15 minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock (the ham hock won't be tender, it is for flavor, but if you can get some meat off of it, add it to the pot!).
Serve over rice for a Hoppin' John, or as is. Enjoy with cornbread to sop up that yummy broth! Happy New Year! Or, any time of year!
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