New Year’s Day is a great day to enjoy family food traditions. Personally, I grew up with split pea soup on New Year’s because we would always have ham on Christmas. Then my mom would use the ham bone and leftover ham to make split pea soup and we’d always have some kind of homemade rolls or muffins to go with it. Simple fare can seem so special when it’s made with love.
Several years ago, I started my own tradition of certain foods on certain holidays -one of them was Hoppin’ John on New Year’s. I learned about it through a friend and of course had to come up with my own version. I wanted to add a little more ‘health’ value to it by adding winter greens to the mix.
Today, I’m sharing my version of Hoppin’ John, pressure cooker style. If you don’t have a pressure cooker or an Instapot yet – you’ve gotta get one. It makes getting a hot dinner on the table a whole lot easier.
My recipe is based from this Southern Hoppin’ John pressure cooker recipe with a few tweaks.
- 1 lb dried black eyed peas
- 8 cups water
- 2 teaspoons sea salt
- After the peas are cooked:
- 6 cups hot water
- 2 pastured ham hocks
- 3-4 cups chopped winter greens
- ½ cup onions, chopped ( I used leek greens only)
- ½ cup chopped green peppers or celery *optional*
- ½ teaspoon crushed red pepper
- 2-3 bay leaves
- pinch smoked paprika or chipotle powder *optional*
- Few pinches of dried sage.
- For the rice:
- 2 cups basmati rice
- 1 teaspoon sea salt
- 2½ cups water
- To Quick Soak the Black Eyed Peas:
- Pick through the peas and remove any undesireable pieces.
- Place peas in pressure cooker with 8 cups water and 2 teaspoons of salt.
- Lock the lid in place and bring to high pressure over high heat.
- Adjust heat to maintain at high pressure and cook 2 minutes. Remove from heat and use natural release method.
- Lid lock will release when no pressure remains. Drain beans and continue.
- In pressure cooker, add 6 cups hot water to the beans.
- Add ham hocks, onion, greens, green pepper or celery (if using) red pepper, bay leaves, dried sage and paprika or chipotle powder (if using).
- Close lid and bring to high pressure.
- Adjust heat to maintain at high pressure. Cook 10 minutes.
- Remove from heat and use natural release method.
- Remove ham hocks and let cool. Then pick the meat off the bones and stir in to the stew.
- For the rice (if using):
- Add a dollop of butter or other fat to the bottom of the pressure cooker and allow to melt.
- Then add the rice, 2½ cups water and salt to pressure cooker and stir to mix through.
- Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release.
- Fluff rice with a fork.
- Serve with your favorite hot pepper sauce on the side for added flavor. I like to add fresh minced sage to my dish too.
- This recipe takes a few steps but is ready in about 30 minutes.
- *Greens Tip: Sometimes I buy the bags of frozen mixed greens
If you’re like me and don’t usually eat this magical fruit because they make you toot – be sure to take some digestive support before and after to avoid the possible discomfort so you can enjoy the occasion. Also, avoid adding the onions and use leek greens or scallion greens instead (onions can cause bloating and gas too making this dish a potential double whammy for some people). As long as I take these precautions, I can handle a legume dish from time to time without any gastric distress.
Want More Pressure Cooker Recipes? Check Out My Pressure Cooker Pinterest Board
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