Black Eyed Peas In The Instant Pot Food

INSTANT POT COLLARD GREENS & BLACK-EYED PEAS

Instant Pot Collard Greens & Black-Eyed Peas image

A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me.

Provided by Jonathan Melendez

Categories Collard Greens

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 smoked ham hocks
1 cup dried black-eyed peas
4 cups collard greens, chopped
1 teaspoon salt
1 teaspoon black pepper
2 cups chicken stock
2 bay leaves
1 teaspoon fresh thyme, chopped
1 teaspoon liquid smoke
2 tablespoons apple cider vinegar
3 -4 dashes hot sauce

Steps:

Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.

Nutrition Facts : Calories 138.8, Fat 3, SaturatedFat 0.6, Cholesterol 1.8, Sodium 396.6, Carbohydrate 20.9, Fiber 5.2, Sugar 3.2, Protein 8.7

INSTANT POT BLACK EYED PEA SOUP

INSTANT POT BLACK EYED PEa SOUP image

A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it's ready to go in half the time!

Provided by Chef Emanuela

Categories Pressure Cooker

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

6 slices bacon
1 medium yellow onion, diced
2 celery ribs, thinly sliced
1 large carrot, grated
4 garlic cloves, minced
1 cup cubed ham (1/8 inch cubes or slightly bigger)
2 (32 ounce) boxes low sodium chicken broth
1 teaspoon kosher sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 lb dried black-eyed peas
1/2 cup wild rice
1 1/2 cups chopped collard greens or 1 1/2 cups mustard greens

Steps:

Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
Let the soup cool until it reaches desired serving temperature.

Nutrition Facts : Calories 313.7, Fat 5.1, SaturatedFat 1.5, Cholesterol 4.1, Sodium 439.4, Carbohydrate 49.3, Fiber 8.4, Sugar 5.8, Protein 21.3

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