Ingredients

The following ingredients have 8 Servings
  • 4 oz pork belly fat, (cubed)
  • 1 tbsp olive oil
  • 1 onion, (diced)
  • 3 cloves garlic, (minced)
  • 1 red bell pepper, (chopped)
  • 12 oz smoked kielbasa, (sliced and quartered )
  • 1 cup tomato sauce or puréed
  • 2 bay leaves
  • 1/2 tbsp smoked paprika
  • 1/2 tsp each, cumin, chili powder and salt
  • 2 cups dried black-eyed peas
  • 4 cups water or vegetable broth
  • 2 cups packed collard greens, (thinly sliced)

Instruction

  • Turn instant pot on sauté mode. Add the oil and pork belly fat and sauté until the fat starts to break down (about 3 minutes)
  • Add the onion, garlic and bell pepper. Stir and cook until it starts to soften (3 minutes)
  • Add the tomato sauce, kielbasa, bay leaves and seasonings. Stir well to combine
  • Add in the black-eyed peas and water or broth (I use water and it's very flavorful!).
  • Turn sauté mode off. Cover the pot and lock venting knob. Cook on HP high pressure for 25 minutes. Allow for 5 min of natural pressure release (NPR) then quickly pressure release (QPR)
  • Open the pot and add in collard greens. Stir for a minute or two. Collard greens will wilt easily. Serve