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!