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Instant Pot New Year's Black-Eyed Peas

A simple and flavorful beginning to the New Year is the southern tradition of eating black-eyed peas with collard greens for good luck! Cooking them in the Instant Pot may be my new tradition!
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Course: Soup
Cuisine: American, Southern
Keyword: Black-Eyed Peas, New Year, Southern, tradition

Ingredients

Black-Eyed Peas

  • 1 pound Dry Black-Eyed Peas

Veggies

  • 1 T extra virgin olive oil
  • 1/2 c red onion, finely diced
  • 1/2 c red bell pepper, seeded, finely diced * I used some red mini-bell peppers.
  • 1 c baby carrots sliced into "coins" * I had these leftover so I used them.
  • 2 t finely minced garlic

Add-Ins:

  • 1 ham hock for flavoring alternatives: ham bone, finely diced ham
  • 6 c chicken broth I used Better than Bouillon Roasted Chicken Base.
  • 2 t smoked paprika
  • 1 T fresh thyme leaves or 1 t dried thyme

Afterwards:

  • 2 c Collard greens-washed,stemmed, rolled and cut (chiffonade style) * Substitute kale or spinach as an alternative, if desired.
  • 1- 14.5 oz can- petite diced tomatoes * or fire-roasted tomatoes
  • 1/2 t freshly ground black pepper

Instructions

Black-Eyed Peas

  • Soak beans overnight (at least 8 hours) covered with at least 2" of water to which 1 T of Kosher salt has been added. A quick soak could be done as well, but I had the time to do it in a traditional sense.
  • The next morning, drain and rinse beans thoroughly. Set them aside.

Veggies

  • Set Instant Pot to Saute setting. Add oil and veggies once preheated.
  • Saute all, except garlic, for about 2-3 minutes or just until veggies begin to soften. Add garlic and saute for about 2 more minutes.

Add-Ins:

  • Add in the ham hock, bone or finely diced ham.
  • Blend the smoked paprika into the broth just before adding it to the pot.
  • Drop in the black-eyed peas with the fresh thyme leaves. Stir gently to combine.
  • Cooking:
    Lock lid in place.
    Set timer to High Pressure for 10 minutes (once preheated).
    Allow a Natural Release for 20 minutes.
    Finish with a Quick Release.
    Unlock and remove lid away from you.
  • Remove ham hock or bone, if used, and pick off any meat and return it to the pot.
  • Add collards, or other green (spinach, kale) to the pot along with the tomatoes. The heat within the pot should cook/soften the collards.
  • Grind about 1/2 t black pepper into the mix.
  • Taste and adjust seasonings. I usually leave it as such and let individuals season as they desire. ( I did not add additional salt).
  • Allow collards to cook down a bit while on the warm setting.
  • Serve it up and wish for some good luck!