📝 About This Recipe
A cornerstone of Southern coastal cuisine, Hoppin' John is a soulful medley of smoky pork, earthy black-eyed peas, and aromatic vegetables traditionally served on New Year's Day for good luck. This Instant Pot version captures the deep, slow-simmered flavor of the Gullah-Geechee original in a fraction of the time, ensuring creamy peas and perfectly tender rice. Each bite is a celebration of heritage, seasoned with the 'holy trinity' of Southern aromatics and a hint of spice.
🥗 Ingredients
The Aromatics & Base
- 1 large Smoked Ham Hock (can substitute with a smoked turkey wing or 4 strips of thick-cut bacon)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Extra Virgin Olive Oil
The Legumes & Grains
- 1 pound Dried Black-Eyed Peas (sorted and rinsed; no soaking required)
- 1.5 cups Long-Grain White Rice (rinsed until water runs clear)
- 4 cups Chicken Bone Broth (low sodium preferred)
Seasonings & Finishes
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika
- 2 pieces Bay Leaves
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 teaspoon Kosher Salt (add more to taste after cooking)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Green Onions (thinly sliced for garnish)
- 1 dash Hot Sauce (vinegar-based, for serving)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' setting on high. Once the display reads 'HOT', add the olive oil.
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2
Add the diced onion, bell pepper, and celery (the holy trinity). Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Pour in about 1/2 cup of the chicken broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot to prevent a 'Burn' notice later.
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5
Add the rinsed black-eyed peas, the remaining chicken broth, bay leaves, and the smoked ham hock to the pot. Stir to combine.
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6
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 15 minutes.
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7
When the cooking time is up, allow the pressure to release naturally for 15 minutes. Then, carefully flick the valve to 'Venting' to release any remaining steam.
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8
Open the lid and remove the ham hock. Transfer it to a cutting board, remove the skin and bone, chop the meat, and set it aside.
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9
Add the rinsed white rice and the reserved ham hock meat back into the pot with the peas and liquid. Stir gently.
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10
Lock the lid back on. Ensure the valve is set to 'Sealing'. Set to High Pressure for another 6 minutes.
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11
Once finished, perform a natural pressure release for 10 minutes, then quick release the remaining pressure.
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12
Remove the bay leaves. Use a fork to gently fluff the rice and peas together. Taste and adjust salt and pepper if necessary.
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13
Garnish generously with sliced green onions and serve immediately with your favorite hot sauce.
💡 Chef's Tips
Always rinse your rice thoroughly until the water is clear to prevent the dish from becoming gummy. If you prefer a 'soupy' Hoppin' John, add an extra cup of broth during the second pressure cooking phase. For a vegetarian version, swap chicken broth for vegetable stock and use 1 teaspoon of liquid smoke instead of the ham hock. Check your peas for small stones before cooking; even high-quality dried beans can occasionally have debris. If your peas are very old, they may need an extra 2-3 minutes of pressure in the first stage to reach perfect tenderness.
🍽️ Serving Suggestions
Serve alongside warm, buttery cornbread to soak up the 'pot liquor'. Pair with a side of braised collard greens with apple cider vinegar for a classic Southern meal. Top with a fried egg for a hearty and traditional breakfast-style presentation. Serve with a crisp, cold pilsner or a sweet iced tea to balance the smoky, savory flavors. A side of sliced fresh tomatoes or pickled okra provides a bright acidity that cuts through the richness.