• Skip to main content
  • Skip to primary sidebar
The Foodie Eats
menu icon
go to homepage
  • Recipes
  • Instant Pot Magic
  • Gluten-Free Comfort
  • Soup Season All Year
  • Real-Life Dinners
  • Desserts That Deliver
  • About
search icon
Homepage link
  • Recipes
  • Instant Pot Magic
  • Gluten-Free Comfort
  • Soup Season All Year
  • Real-Life Dinners
  • Desserts That Deliver
  • About
×
Home » Instant Pot Magic

Instant Pot Hoppin John

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published December 26, 2018. Last modified August 1, 2025 By Gary White

Jump to Recipe
hoppin' john image for Pinterest

With the new year approaching, I feel it's only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year's Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin' John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

hoppin' john in bowl with spoon and white linen

Vegans Don't Read This - It's About Bacon

While growing up, I can ALWAYS remember a little dish of bacon grease next to the stove. My dad would use it to make scrambled eggs - the best eggs in the world. Now as an adult, I find that this is a tradition that stuck with me.

I have found having a mason jar of bacon grease next to the range makes me a true southerner. And while I don't use it often, I have a few dishes that I highly recommend using it. This is one of them. That is, unless you're vegan. Or simply don't have any. We've tried it both ways and it's still delicious!

HOW TO MAKE INSTANT POT HOPPIN'JOHN

bacon fat in an Instant Pot
Using sauté setting - heat oil...
diced mirepoix with jalapenos
...then add onion, carrot, celery, and jalapeno. Cook for about 4 minutes, stirring frequently.
onions, carrots, celery, thyme, bay leaves, garlic, and apple cider vinegar
Then add thyme, bay leaf, garlic and vinegar...
onions, carrots, celery, thyme, bay leaves, and apple cider vinegar
and cook one minute.
onions, carrots, and celery, topped with uncooked rice
Next, add the rice...
onions, carrots, celery, and uncooked rice
...mix well and cook for another 30 seconds, stirring constantly.
uncooked hoppin' john topped with sea salt
Add salt...
uncooked Hoppin; John covered in chicken stock
and stock, mix well.
frozen black-eyed peas and snaps in an Instant Pot
Then add peas...
Uncooked Hoppin" John in an Instant Pot
and mix again. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
Hoppin" John in an Instant Pot
Once cook time is complete, allow pressure to release naturally (about 10 minutes). Remove bay leaf and thyme sprigs.

★ Did you make this Instant Pot Hoppin' John?

Please give it a star rating below! ★

📖 Recipe

Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 345kcal
Author: Gary White

Ingredients 

  • ¾ cup yellow onion adiced
  • ¾ carrot peeled, diced
  • ¾ cup celery diced
  • 1 jalapeno diced
  • 2 Tbsp. bacon fat or olive oil
  • 1 Tbsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup long grain white rice
  • 2 ½ cups chicken or vegetable stock
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps

Instructions

  • Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add thyme, bay leaf, garlic and vinegar and cook one minute. Next, add the rice, mix well and cook for another 30 seconds, stirring constantly.
  • Add stock and salt, mix well. Then add peas and mix again.
  • Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  • Once cook time is complete, allow pressure to release naturally (about 10 minutes). Remove bay leaf and thyme sprigs.
  • Serve and enjoy!

Nutrition

Calories: 345kcal | Carbohydrates: 57g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 697mg | Potassium: 590mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 4mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

More Instant Pot Magic

  • Bowl of vegetable beef soup with potatoes, carrots, green beans, and bread slices on the side
    Instant Pot Vegetable Beef Soup
  • A hearty bowl of Instant Pot chicken chili, featuring tender chicken and beans, topped with cheese, sour cream, and avocado.
    Instant Pot Chicken Chili
  • Arroz con pollo inside Instant Pot
    Instant Pot Arroz con Pollo
  • Closeup of Instant Pot shrimp and grits in white bowl.
    Instant Pot Shrimp and Grits

Reader Interactions

Comments

  1. Stacey

    December 24, 2017 at 12:33 pm

    Can you make this with dried beans? How/what would you adjust?

    Reply
    • Chef Gary

      January 02, 2018 at 7:43 pm

      I don't think so. Dried field peas/black-eyed peas take about 20 minutes to cook in the IP. But the rice only 12 minutes. I think you'd end up with a starchy, mushy mess. If you must use dry beans... maybe try cooking them for 8 minutes, then quick-release the pressure. Then add rice and cook for 12 minutes. You'll probably need to increase the liquid by 2 cups or so, since the dry beans will absorb much more water. It's worth a shot!

      Reply
      • Debia

        December 31, 2019 at 5:40 pm

        You might try using brown rice instead of white rice. Brown takes longer to cook so it might work. I would find a reliable recipe for instant pot brown rice.

        Reply
  2. Esther

    December 09, 2018 at 11:12 am

    This looks good and I'd love to try it. I live in Canada and haven't come across frozen field peas and snaps in my grocery store. Please forgive my ignorance, but would that mean that there are green beans or snap peas in with the black eye peas (I see green veggies in the picture)? Any ideas how I could adjust this recipe to work without the frozen pea mix?

    Reply
    • Mel

      December 30, 2018 at 6:16 pm

      I plan to use a frozen bag of only black-eyed peas, mostly because my southern Grandma didn’t put snap peas in hers. Can’t see why it should matter as long as the quantity is the same, but won’t be able to report back until too late for this year.

      Reply
  3. Rebecca

    December 27, 2018 at 12:11 pm

    5 stars
    Very easy to make and so good!

    Reply
    • Mary

      December 29, 2018 at 1:27 pm

      I’m in Canada too and they look like green beans but I googled frozen field and snap peas and field peas are the black eyed peas with snap peas. We have canned BEP in BC or just presoak them before going in the IP.

      Reply
  4. Kate

    December 27, 2018 at 12:39 pm

    5 stars
    Tried the vegan version and loved it! Thanks for the recipe!

    Reply
  5. Elisa

    January 20, 2021 at 6:22 pm

    5 stars
    I had a package of purple hull peas and turnip greens and googled for a recipe (with rice) to do in my instant pot for a quick weeknight meal. I found this and decided to give it a try, despite the lack of reviews and the slight difference in main ingredients. I am very glad I did! I'm by nature, a cook and seldom ever follow a recipe exactly, so please understand that I don't use exact measurements. I chopped up one half an onion, 3 carrots, 4 celery stalks, NO jalapeno (doesn't agree with my tummy) and absolutely no meat (Plant based Vegan here). I used 3C of veggie broth because of the additional veggies and because I'd rather have more liquid than less. I also never use the puny amount of garlic that recipes seem to call for. I mince until the spirits of my ancestors whisper "that's perfect". I also added a few twists of fresh ground pepper. Once finished, I used a whole lemon and squeezed over the top and mixed before serving. Some of my family used a drizzle of Modena (Balsamic Glaze)... if you haven't tried it, you definitely should! It adds a depth of flavor to pretty much any bean and rice dish, even when (or perhaps especially when) other veggies are involved.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

As Seen On

Parade Delish Greatist

Footer

↑ back to top

About

  • Recipes
  • Start Here
  • About
  • Instant Pot Magic
  • Gluten-Free Comfort
  • Soup Season All Year
  • Desserts That Deliver
  • Real-Life Dinners
  • Southern & Soul Food
  • Slow Cooker & Air Fryer
  • Vegan-ish

Legal

  • Privacy Policy
  • Disclosure

Newsletter & Contact

  • Sign Up! for emails and updates
  • Contact

As an Amazon Associate, we earn from qualifying purchases.

Copyright © 2025 The Foodie Eats

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required