Pressure Cooker Black-Eyed Peas
Tender black-eyed peas seasoned with smoked ham hock, onion, garlic, and bay leaf, cooked from dry in a pressure cooker in under 40 minutes — no overnight soaking needed.
Ingredients
- 1 lb dried black-eyed peas, rinsed
- 1 large smoked ham hock (or 4 oz diced smoked sausage)
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups chicken broth
- 2 bay leaf
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- as needed hot sauce (such as Tabasco), for serving
Instructions
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1
Place 1 lb rinsed dried black-eyed peas, 1 large smoked ham hock (or 4 oz diced smoked sausage), 1 diced yellow onion, 4 cloves minced garlic cloves, 4 cups chicken broth, 2 bay leaf, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in the pressure cooker insert. Stir briefly to combine. The liquid should just cover the peas; add water if needed.
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2
Secure the lid and set the valve to sealing. Cook on high pressure for 25 minutes.
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3
Allow a 15-minute natural pressure release, then carefully quick-release any remaining pressure.
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4
Remove and discard the bay leaf. Remove the ham hock, pull the meat from the bone, shred it, and stir the meat back into the peas. Discard the bone and skin.
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5
Taste and adjust seasoning with additional salt and pepper. If the liquid seems too thin, set to Saute and simmer uncovered for 5 minutes to reduce.
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6
Serve in bowls with hot sauce (such as Tabasco), for serving on the side and cornbread if desired.