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!
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
Using sauté setting - heat oil...
...then add onion, carrot, celery, and jalapeno. Cook for about 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 salt...
and stock, 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.
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Instant Pot Hoppin John
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
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Stacey
Can you make this with dried beans? How/what would you adjust?
Chef Gary
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!
Debia
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.
Esther
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?
Mel
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.
Rebecca
Very easy to make and so good!
Mary
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.
Kate
Tried the vegan version and loved it! Thanks for the recipe!
Elisa
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.