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Slow Cooker/Instant Pot Black Eyed Peas


  • Author: Shannon Epstein
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
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Ingredients

  • 16 ounces dried black-eyed peas, rinsed
  • 8 ounces ham hock
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon hot sauce (optional)
  • 1 tablespoon oil (for the pressure cooker)
  • 1 bay leaf

Instructions

Slow Cooker

  1. Add all the black-eyed peas, broth, water, onion, garlic, salt, cumin, pepper, cayenne, bay leaf, and hot sauce (if using) to the slow cooker. Stir to mix well. Add the ham hock.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
  4. Remove bay leaf before serving.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil & the onion and cook a few minutes until soft. Add garlic and cook an additional minute.
  2. Add black-eyed peas, broth, water, bay leaf,  salt, cumin, cayenne, pepper, and hot sauce (if using). Stir to mix well. Add the ham hock.
  3. Close lid and seal valve. Cook high pressure for 45 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
  4. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.
  5. Remove bay leaf before serving.