Happy New Year from the Alder Grove with a large pot of black-eyed peas!
Our traditional lunch meal on the first day of the year here in central Alabama always includes black-eyed peas, greens and cornpone (aka cornbread for my Northern friends). Greens are usually turnip greens or collard greens. Last year was collard greens that I’d canned in the pressure cooker but this year we had some turnip greens. What is your traditional first meal of the year? Do you use your Instant Pot?
Keep reading for the recipe! Enjoy!
Instant Pot Black-Eyed Peas
- 1 Tbsp Bacon Fat
- 1 small Onion, chopped
- 2 ribs Celery, chopped
- 1 small Bell Pepper, chopped
- 1 Bay Leaf
- 1/2 tsp Thyme, dried
- 1 Tbsp Smoked Paprika
- 1/2 tsp White Pepper
- 1/2 tsp Garlic, chopped
- 32 oz Chicken Broth
- 1 cup Water
- 1 med Ham Hock or Ham Bone I used the ham bone left over from Christmas.
- 12 oz Dried Black Eyed Peas
- 2 tsp Balsamic Vinegar
- 1/2 tsp Salt
- Turn on the Instant Pot to the Saute function. When hot add the bacon fat.
- Saute the onions and celery until translucent. Add the thyme, bay leaf, bell pepper, paprika, salt and pepper. Mix for about 30-40 seconds.
- Add the broth, balsamic vinegar and ham bone.
- After rinsing the peas add them to the Instant Pot. Press Cancel and cover and lock the pressure cooker with the lid. Make sure the steam vent is in the closed position.
- Press the Pressure Cook button and set the time to cook to 16 minutes. (For firmer peas cook 2-4 minutes less)
- When cooking is complete let the pot sit unopened for 8 minutes. When 8 minutes have passed check to see if the pressure has naturally released. If the pressure has not naturally released, carefully release the remaining pressure. Discard the bay leaves and ham bone.
- Serve and enjoy!