Instant Pot Vegan Hoppin John Recipes

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INSTANT POT VEGAN HOPPIN' JOHN



Instant Pot Vegan Hoppin' John image

Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 21

1 pound dried black-eyed peas (sorted and rinsed)
1 medium yellow onion (peeled and halved)
3 medium cloves garlic (peeled and halved)
4 dried bay leaves
1/2 teaspoon smoked paprika
1 strip kombu
8 cups water
2 tablespoons olive oil
1 medium yellow onion (diced (about 1 cup))
3 stalks celery (diced (about 1 cup))
1 medium red bell pepper (seeded and diced)
1 cup brown basmati rice (rinsed)
The cooked black-eyed peas
1 cup reserved broth from the beans
1 1/2 cups low-sodium vegetable broth
1 jalapeño pepper (seeds removed, minced)
5 sprigs fresh thyme
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 bunch green onions (scallions, chopped)
1/4 cup chopped fresh parsley

Steps:

  • Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
  • Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
  • Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
  • Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.

INSTANT POT® HOPPIN' JOHN



Instant Pot® Hoppin' John image

Black-eyed peas, ham, and brown rice are transformed into the most delicious Hoppin' John dish with the help of your Instant Pot® pressure cooker. Serve with warm cornbread.

Provided by Sarah Siniard House

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 1h45m

Yield 8

Number Of Ingredients 11

4 ½ cups water
½ (16 ounce) package dry black-eyed peas - sorted, rinsed, and drained
2 tablespoons salted butter
½ medium onion, chopped
4 cloves garlic, minced
2 cups uncooked brown rice
2 ½ cups chicken broth
2 cups diced cooked ham
½ cup chopped green onions
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 55.2 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 4.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 3.1 g

VEGAN HOPPIN' JOHN



Vegan Hoppin' John image

I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.

Provided by RachelRayfan13

Time 2h55m

Yield 4

Number Of Ingredients 18

½ pound dried black-eyed peas, sorted and rinsed
3 cups water
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ cup long-grain brown rice
1 ½ tablespoons olive oil
1 cup diced onion
¾ cup diced celery
¾ cup diced yellow bell pepper
¾ cup diced red bell pepper
1 medium jalapeno pepper, seeded and minced
1 tablespoon minced garlic
½ (14 ounce) can chopped tomatoes
2 ½ tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste

Steps:

  • Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
  • Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
  • Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
  • When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 62.7 g, Fat 6.8 g, Fiber 9.5 g, Protein 17 g, SaturatedFat 1.1 g, Sodium 408.4 mg, Sugar 9.5 g

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