Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive Oil
  • 1 lg Onion, (chopped)
  • 2 Bay Leaves
  • 6 cloves Garlic, (minced)
  • 1 lb Dry Black-Eyed Peas, (rinsed)
  • 1 lb Smoked Ham Hock ((make sure it is smoked, for best flavor))
  • 4 slices Thick Cut Smoky Bacon, (chopped)
  • 5 cups Water
  • 2 tsp Better Than Bouillon Ham or Chicken Base, (low sodium)
  • 1/4 tsp Pepper

Instruction

  • Turn on the Sauté setting. When hot, add the oil and the onion. Cook, stirring occasionally, until the onion starts to turn translucent.
  • Add the bay leaves and the garlic. Cook, stirring constantly, for 20 seconds.
  • Add the remaining ingredients to the pot. Cancel the sauté setting.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button, and then the +/- button to select 16 minutes. High Pressure.
  • When the cook cycle has finished, turn off the pot and let it sit undisturbed for a 15 minute natural release. Then turn the steam release knob to the Venting position to release the remaining pressure.
  • When the pin in the lid drops back down, open the lid.
  • Remove the bay leaves and discard. Then remove the ham hocks and get the meat off of the bones. Add the meat back into the pot.
  • Taste and add a little salt, if needed.
  • Serve alongside some cornbread. You can also serve over rice for a Hoppin' John style meal.