Pressure Cooker Black-Eyed Peas

Name: Pressure Cooker Black-Eyed Peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 1 lb dried black-eyed peas, rinsed; 1 large smoked ham hock (or 4 oz diced smoked sausage); 1 yellow onion, diced; 4 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

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.

50 minEasyServes 6260 cal/serving

Southern AmericanSidePressure CookerStandardHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb dried black-eyed peas, rinsed
1 large smoked ham hock (or 4 oz diced smoked sausage)
1 yellow onion, diced
4 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

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 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.
2

Secure the lid and set the valve to sealing. Cook on high pressure for 25 minutes.
3

Allow a 15-minute natural pressure release, then carefully quick-release any remaining pressure.
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.
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.
6

Serve in bowls with hot sauce (such as Tabasco), for serving on the side and cornbread if desired.

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Questions

What can I use instead of smoked paprika in Pressure Cooker Black-Eyed Peas?

The entry for Pressure Cooker Black-Eyed Peas calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I make Pressure Cooker Black-Eyed Peas less spicy?

Yes. The heat in Pressure Cooker Black-Eyed Peas comes from as needed hot sauce (such as Tabasco), for serving. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

Is Pressure Cooker Black-Eyed Peas gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker Black-Eyed Peas is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the ham hock, the broth and the hot sauce.

How many calories are in Pressure Cooker Black-Eyed Peas?

One serving (the recipe makes 6) is about 260 calories, with 12 g protein, 30 g carbohydrate and 5 g fat, plus 5 g fiber and 900 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pressure Cooker Black-Eyed Peas?

Refrigerate what is left of Pressure Cooker Black-Eyed Peas within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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