Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

hoppin' john in bowl with spoon and white linen

Instant Pot Hoppin John

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!

 

The Process

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.

 

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Instant Pot Hoppin John | The Foodie Eats

 

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Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 345 kcal
Author The Foodie Eats

Ingredients

  • 3/4 cup yellow onion adiced
  • 3/4 carrot peeled, diced
  • 3/4 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 1/2 cups chicken or vegetable stock
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps

Instructions

  1. 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.

  2. Add stock and salt, mix well. Then add peas and mix again.

  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes). Remove bay leaf and thyme sprigs.

  5. Serve and enjoy!
Nutrition Facts
Instant Pot Hoppin John
Amount Per Serving
Calories 345 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 697mg 29%
Potassium 590mg 17%
Total Carbohydrates 57g 19%
Dietary Fiber 10g 40%
Sugars 6g
Protein 15g 30%
Vitamin A 28.5%
Vitamin C 9.7%
Calcium 6.5%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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7 Comments

  • Reply
    Stacey
    December 24, 2017 at 12:33 pm

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

    • Reply
      Chef Gary
      January 2, 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
    Esther
    December 9, 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
    Rebecca
    December 27, 2018 at 12:11 pm


    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
    Kate
    December 27, 2018 at 12:39 pm


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

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