I adapted my friend's hoppin' John for the Instant Pot® to cut down on cooking time. Turned out very well. Serve with cornbread and greens.

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Recipe Summary

prep:
15 mins
cook:
5 hrs 20 mins
additional:
20 mins
total:
5 hrs 55 mins
Servings:
12
Yield:
5 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon olive oil in the pot. Cook and stir onions and bell pepper until onions are translucent, 5 to 7 minutes. Add garlic and saute until tender, about 1 minute. Turn off Saute function.

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  • Stir in black-eyed peas and pour in water. Close and lock the lid. Select Beans/Lentils function; 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.

  • Add diced tomatoes, green chiles, and Cajun seasoning. Stir in rice and more water if needed. Select Rice/Risotto function and adjust time for Brown Rice. 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. Stir well. Select Slow Cook function; set timer for 4 hours. Cover with a regular pot lid and let simmer.

  • Season hoppin' John with salt and pepper and serve piping hot.

Cook's Notes:

You can use any other salt-free hot spice blend aside from Cajun seasoning. I've used 4 teaspoons of Penzeys Chili 9000, or 1 teaspoon Penzeys Berbere.

For non-vegetarians, you can add 3 to 4 strips of slightly cooked, chopped, low-salt bacon, or 3 to 4 slices of diced deli ham when beans and rice are added.

Nutrition Facts

250 calories; protein 11.8g; carbohydrates 46.8g; fat 2.5g; sodium 379.9mg. Full Nutrition
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