Instant Pot Black-Eyed Peas and Collard Greens
Great Southern Comfort, in less than an hour!
Ingredients
- Canola or Vegetable Oil
- 1 Onion, diced
- 4 Cloves of Garlic, minced
- 10 Oz Collard Greens (We used the bagged collard greens from our store but you can use fresh as well.)
- Kosher Salt, to taste
- 1 Pound Dry Black-Eyed Peas, cleaned and rinsed
- 2 Ham Steaks, diced and cubed
- 2-3 Pork Hocks
- 1 Tsp Better than Bouillon, Chicken flavor
- 2 Bay Leaves
- More Kosher Salt and Pepper to taste, if needed.
- 6 Cups Water
Instructions
- On the saute setting, saute your onions and garlic, with a little kosher salt, until onions are soft and translucent.
- Add in the remaining ingredients and water.
- Put the lid on and lock, and set the valve to seal. Pressure cook on high for 15 minutes.
- Once the 15 minutes is up, let it naturally release for 20 minutes, before venting the seal.
Notes
We served our Black-Eyed Peas & Collard Greens on top of a Minute Rice Brown Rice & Quinoa Mix, that we buy, along with Pan Fried Chicken Quarters and Pan Fried Gravy and some Cornbread. I used a straining spoon to scoop out my peas, but this makes a good broth and we keep it and have eaten it like soup as well and its great, perfect for the cold Wintery season. I hope you all enjoy it!
