Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats
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Instant Pot Hoppin John

Vegan or Not!

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!

 

And as Always… Please Pin & Share the Love!

Instant Pot Hoppin John | The Foodie Eats

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 7
Calories 292 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup yellow onion adiced
  • 1 carrot peeled, diced
  • 1/2 cup celery diced
  • 1/2 jalapeno diced
  • 2 Tbsp. bacon grease or olive oil
  • 2 tsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2 1/2 cups chicken or vegetable stock
  • 1 tsp. thyme leaves
  • 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 garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and 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).
  5. Serve and enjoy!
Nutrition Facts
Instant Pot Hoppin John
Amount Per Serving
Calories 292 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 595mg 25%
Potassium 487mg 14%
Total Carbohydrates 48g 16%
Dietary Fiber 8g 32%
Sugars 4g
Protein 12g 24%
Vitamin A 31%
Vitamin C 5.8%
Calcium 5.2%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 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!

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