Ingredients

The following ingredients have 8 Servings
  • 1 lb. dried black-eyed peas
  • 1 8-oz ham hock (or left over ham bone)
  • 1 medium onion (diced)
  • 5 cups water
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups ham (in large chunks)
  • Salt & pepper (to taste)

Instruction

  • Place black-eyed in a colander and rinse with cool water to remove any debris. Remove any small rocks that may be in the beans.
  • Add the peas to the pressure cooker along with the ham hock (or salted pork), onion, water, and apple cider vinegar.
  • Lock the lid and make sure the vent is closed.
  • Set to PRESSURE COOK for 17 minutes.
  • When finished, allow the cooker to natural release — waiting to open the lid until after the float valve drops.
  • Open the pressure cooker and remove the pork. Remove any meat from the bones and return to the pot (or stir in other ham chunks).
  • Season with salt and pepper to taste.