Instant Pot Hoppin' John (Black-Eyed Peas and Rice)

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 smallonion, chopped
• 2 ribscelery, diced
• 1bell pepper, red or green
• 2 sprigs fresh or 2.5 ml (½ teaspoon) driedthyme
• 15 ml (1 tablespoon)smoked paprika
• 2.5 ml (½ teaspoon)black pepper
• 5 ml (1 teaspoon)salt
• 4 clovesgarlic, pressed
• 830 ml (3½ cups)chicken broth
• 2 smallbay leaves
• 4–5 slices, chopped (or 227 g / 8 oz)bacon
• 1 smallham hock or meaty ham bone
• 454 g (16 oz)dried black-eyed peas
• For servingcooked rice

Instructions

1. 1

   Heat the oil

   Set the Instant Pot to Sauté and heat the olive oil.

2. 2

   Cook the vegetables

   Add the onion, celery and bell pepper. Cook, stirring from time to time, until the onion begins to turn translucent.

3. 3

   Season the vegetables

   Add the thyme, smoked paprika, black pepper and salt, then stir to combine.

4. 4

   Add the garlic

   Stir in the garlic and cook for about 30 seconds, stirring frequently.

5. 5

   Add the meats

   Pour in the broth and add the bay leaves, bacon and ham hock.

6. 6

   Stir in peas

   Add the black-eyed peas and stir them into the broth.

7. 7

   Lock the lid

   Fit and lock the pressure cooker lid, then move the steam release knob to Sealing. Cancel the Sauté function.

8. 8

   Pressure cook

   Press Pressure Cook/Manual and cook at high pressure for 17 minutes.

9. 9

   Release pressure

   After the cooking cycle ends and the pot beeps, leave it undisturbed for 15 minutes for a natural pressure release. Then move the steam release knob to Venting to release the remaining steam and pressure.

10. 10

    Finish and serve

    Once the lid pin drops, open the pot and stir. Remove and discard the bay leaves and ham hock, then serve warm over cooked rice.

What is Hoppin' John?

Hoppin' John is a Southern American dish built around black-eyed peas and rice, often served on New Year's Day. Its roots are associated with African American and Lowcountry cooking traditions.

This version uses the Instant Pot to cook dried peas with broth, bacon and ham hock. The rice is cooked separately and added when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 15g protein, 21g carbs, 10g fat.

The black-eyed peas and rice supply most of the carbohydrates, while the bacon, ham hock and olive oil contribute much of the fat; the peas and meats provide protein. Serve with greens or another non-starchy vegetable to round out the plate.

The smoky flavour base

Vegetables first: sautéing the onion, celery and pepper starts the flavour base and softens the onion before the liquid goes in.

Smoked meats: bacon and ham hock bring savoury, smoky notes to the broth. Smoked paprika reinforces that flavour alongside the thyme and bay leaves.

Using dried black-eyed peas

Dried peas: the recipe calls for dried black-eyed peas, not tinned ones. Stir them into the broth before sealing the pot so they cook in the seasoned liquid.

Liquid level: add all the specified chicken broth and keep the ingredients inside the cooker’s fill limit. The peas need the broth for pressure cooking.

Pressure release and doneness

Natural release: letting the cooker stand for 15 minutes after the cycle ends is part of the method; vent the remaining pressure only after that pause.

Check the peas: once the pressure is fully released, stir and check that the peas are tender. If they need more cooking, the recipe does not specify an additional cooking time, so follow your appliance’s guidance.

Serving with rice

Separate rice: serve the pea mixture over cooked rice rather than adding uncooked rice to the pressure cooker. This keeps the rice from absorbing an unmeasured amount of broth during cooking.

For a balanced plate, add a green vegetable such as collard greens or simply serve a smaller scoop of rice alongside the peas.

Timing and preparation

Hands-on start: allow the onion, celery and pepper to soften before adding the seasonings and garlic. The garlic cooks briefly, so stir it often to keep it from catching.

Plan for release time: the listed 17 minutes is the high-pressure cooking time; the method also calls for a 15-minute natural release before venting.

Recipe notes & tips

• Chop the bacon and vegetables before starting the Sauté function so they are ready to add.
• If using dried thyme, use the specified 2.5 ml rather than the fresh sprigs.
• Keep the garlic moving in the pot during its brief cooking time.
• Make sure the steam release knob is set to Sealing before pressure cooking.
• Cook the rice separately while the peas cook, if your timing allows.

Variations

• Use ham bone: Swap the ham hock for a meaty ham bone as suggested in the ingredient list.
• Choose the pepper: Use either a red or green bell pepper for the vegetable base.
• Use dried thyme: Replace the fresh sprigs with 2.5 ml (½ teaspoon) dried thyme.
• Adjust the bacon: Use the listed 4–5 slices or an 227 g portion, chopped.
• Serve with greens: Add collard greens or another cooked green vegetable on the side.

Common mistakes to avoid

• Venting too soon: Wait the full 15 minutes after the cycle ends before releasing the remaining pressure.
• Forgetting Sealing: Set the steam release knob to Sealing before starting the pressure-cooking cycle.
• Burning the garlic: Stir frequently and keep its cooking time to about 30 seconds.
• Cooking rice in the pot: The method calls for cooked rice served underneath the peas, so prepare it separately.
• Leaving the aromatics whole: Chop the onion and dice the celery so they soften as intended.

How to store

Refrigerate leftover pea mixture in a covered container and use within 3–4 days. Store rice separately where possible, and reheat both until steaming hot; add a splash of broth or water to the peas if they have thickened.

Frequently asked questions