Scale
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
- 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.
- Cook HIGH 3-4 hours or LOW 6-8.
- Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
- Remove bay leaf before serving.
- 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.
- 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.
- Close lid and seal valve. Cook high pressure for 45 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
- Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.
- Remove bay leaf before serving.