Pressure Cooker Smoky Black-Eyed Peas with Ham Hock & Collards

By Sprig Originals ✓ · cooked up in Sprig

A whole pot of Southern supper in one pressure cycle: unsoaked black-eyed peas turn creamy, a smoked ham hock gives up its meat and smoke into the broth, and a heap of collards melts down on top. Ten ingredients, no overnight soak, and the pot does all the work while you make cornbread or rice.

Ingredients

• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, roughly chopped
• 1 lb dried black-eyed peas, rinsed (no soaking)
• 1 smoked ham hock (about 1 lb)
• 6 cups low-sodium chicken broth
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 10 oz collard greens, stems removed, leaves chopped

• 2 tbsp apple cider vinegar

Instructions

1. Set the Instant Pot to Sauté (normal). Add the oil and the onion and cook, stirring, for 4 minutes until softened and just starting to color. Add the garlic and cook 30 seconds more, then press Cancel.
2. Add the black-eyed peas, broth, salt and pepper and stir once. Nestle the ham hock down into the peas, then pile the chopped collards on top — don't stir them in, they'll cook down and settle on their own.
3. Lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. It will take about 12–15 minutes to come up to pressure.
4. When the cycle ends, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release anything left. Open the lid away from your face.
5. Lift the ham hock out onto a plate. Pull the meat off in shreds with two forks, discarding skin, fat and bone, and stir the meat back into the pot along with the cider vinegar.
6. Let the pot sit uncovered on Keep Warm for 5 minutes so the broth thickens around the peas, then taste and add salt and pepper as needed. Ladle over rice or serve with cornbread for mopping.
7. Tip: if the ham hock was very salty, hold back the extra salt until step 6.

Chef's tips

Nutrition (per serving, estimated)

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