Instant Pot Hoppin John Recipes
INSTANT POT® HOPPIN' JOHN
Black-eyed peas, ham, and brown rice are transformed into the most delicious Hoppin' John dish with the help of your Instant Pot® pressure cooker. Serve with warm cornbread.
Provided by Sarah Siniard House
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine water and black-eyed peas in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 5 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain peas and reserve cooking liquid. Rinse and dry the pot and return to the cooker.
- Add onion, butter, and garlic to the cooker. Select Saute function and cook for 2 minutes. Add brown rice and mix well. Cook until rice is toasted, about 2 minutes. Add chicken broth, ham, green onions, salt, and pepper. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 10 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and stir in reserved peas and cayenne. Add reserved liquid if needed, a little at a time. Finished dish should be moist, but not soupy. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 55.2 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 4.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 3.1 g
INSTANT POT VEGAN HOPPIN' JOHN
Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
- Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
- Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.
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- Turn your pressure cooker to SAUTE. Add the olive oil and, once heated, add the onions and bell peppers. Cook until softened and set aside.
- Place dried black-eyed peas, bacon, chicken broth, bay leaves, garlic, and salt in the pressure cooker pot and stir together.
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- Turn your Instant Pot to saute and add your butter (allow to melt), diced onion, diced ham (if you're using diced, if using ham hock don't add that now), minced garlic, cayenne, salt, pepper, thyme, and any other spices you desire.
- Stir until well combined and until onions begin to soften and turn translucent. Turn your pot OFF.
- Add your can of diced tomatoes, bag of dry black eyed peas (or 16 oz of canned, though not recommended), and chicken broth, stir add ham hock into the middle if you're using that too.
- Close lid and steam valve and set to high pressure for 25 minutes. (if using canned just press the rice button which will set it to pressure high for 12 minutes)
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