Instant Pot Black Eyed Peas And Ham Recipes

INSTANT POT BLACK-EYED PEAS AND HAM

Steps:

• Add all ingredients to the Instant Pot, place the lid on and lock it.
• Cook for 30 minutes at high manual pressure. (Note: It will take a little while to come to pressure)
• Allow the pot to release naturally. Mine took about 30 minutes, FYI.
• Salt and pepper to taste. (Note: Mine did not need any salt since the ham and the Better Than Bullion was so salty.)

BLACK-EYED PEAS IN THE INSTANT POT

Steps:

• Select SAUTE on the Instant Pot. Drizzle a couple of tablespoons of oil into the pot. Add the diced onion and saute for a few minutes until the onions begin to soften.
• Turn the Instant Pot off. Add the dried peas, water, ham, and salt. Put the Instant Pot lid on and turn the knob on top to close. Select Pressure Cook (or Manual) and set the time for 16 minutes.
• Once the peas have finished pressure cooking, allow the pressure to release naturally for 8 - 10 minutes. At that point, you can manually release the pressure by turning the valve to Vent.

INSTANT POT® BLACK-EYED PEAS AND HAM

Steps:

• Rinse peas and toss with salt and pepper. Transfer to the bottom of a multi-functional pressure cooker (such as Instant Pot®); add chicken broth, tomatoes, ham, red onion, and garlic. Close and lock the lid.
• Select Bean setting and high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT BLACK EYED PEAS AND HAM

Steps:

• Add the oil, onion, garlic, and pepper into the Instant Pot. Place on the sautee mode and cook for 3-5 minutes or until the vegetables start to soften. Turn the Instant Pot off.
• Add the black-eyed peas, paprika, salt, pepper, and crushed red pepper if using. Stir to blend the spices. Add the bacon, ham, vegetable broth, bay leaves, and red wine vinegar and stir well.
• Place the lid on the Instant Pot and lock it. Set the electric pressure cooker to pressure cook for 20 minutes.
• Once the time is up, allow the pot to naturally release the pressure for about 10 minutes.
• Use an oven mitt or towel to press the release button to release the rest of the pressure. Carefully remove the lid away from the face. S
• tir the black-eyed peas and taste. Add a bit more salt, vinegar, or crushed red pepper to taste.
• Leaving the stew on the warming function, start to stir in the greens until they wilt.

PRESSURE-COOKER BLACK-EYED PEAS WITH HAM

Steps:

• Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

INSTANT POT® HOPPIN' JOHN

Steps:

• Combine water and black-eyed peas in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Keep Warm function for 5 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drain peas and reserve cooking liquid. Rinse and dry the pot and return to the cooker.
• Add onion, butter, and garlic to the cooker. Select Saute function and cook for 2 minutes. Add brown rice and mix well. Cook until rice is toasted, about 2 minutes. Add chicken broth, ham, green onions, salt, and pepper. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Select Keep Warm function for 10 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Select Saute function and stir in reserved peas and cayenne. Add reserved liquid if needed, a little at a time. Finished dish should be moist, but not soupy. Cook until heated through, about 5 minutes.

INSTANT POT BLACK-EYED PEAS

Steps:

• Set Instant Pot to Sauté, adjust to the highest setting.
• Add vegetable oil, and let it heat up for a minute.
• Add diced pork/ham and diced bacon. I used a small boneless rib for my pork, since that was the smallest amount I could get of fresh pork. Allow the meat to brown for 5-10 minutes. This will help prevent the meat from seeming boiled and soggy. If you add the onion too early, the moisture from the onion will prevent the browning.
• Add diced onion, and cook until the diced onion is almost clear.
• Add minced garlic, and cook for 1 minute.
• Add collard greens.
• Add water, chicken bouillon, black pepper, and bay leaves. Stir and mix everything together.
• Add rinsed black-eyed peas.
• Put the lid on, and set to Manual, High for 40 minutes.
• Allow to naturally release pressure for 7-10 minute