1TablespoonCooking Oil(canola, vegetable, oil of choice)
1TeaspoonThyme(about two ((2)) sprigs)
1Lb.Black Eyed Peas(dry, uncooked, not soaked)
1Lb.Ham Hock(or left over ham bone)
2CupsChicken Broth(low sodium)
SaltandPepper to Taste
Turn on the Instant Pot using the saute function, and allow the stainless steel liner to get hot. Once the liner gets hot, add the oil and onions. Cook the onions until they are soft and translucent (about 5 minutes), then add the garlic. Continue to cook for an additional 30 seconds. Press cancel on the Instant Pot.
Add the black eyed peas, bay leaves, thyme sprigs, ham hock, broth, and water.
Close the lid, and set the valve to sealing. Press the manual (pressure cook) button, and adjust the time to 16 minutes (14-15 minutes for firmer black eye peas or 17-18 minutes for softer black eyed peas).
After the time is up, allow a 15 minute natural release before opening the valve to release any remaining pressure.
Carefully open the lid, and remove the bay leaves and ham hock. If any meat is able to be removed from the bone, remove it and add it back to the black eyed peas.
Add salt and pepper to taste and serve hot with fresh cornbread.
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of the black eyed peas. Actual calories will vary. The peas can be stored in your fridge, in a sealed container, for up to three (3) days. *As the black eyed peas cool, they absorb most of the residual liquid. If you’d like a “soupier” dish, add 1-2 cups of additional liquid prior to cooking.