Instant Pot Hoppin' John
with bacon relish
To soak the black- eyed peas, place them in a bowl with cold water to cover by two inches, then cover bowl and refrigerate overnight, or at least 6 hours.
Makes 6 servings (8 cups) Prep time: 20 minutes Cook time: 40 minutes
COOK:
8
ADD:
2 11/ 2 2 2 2
DEGLAZE:
1/4 6
1 4 11/ 2
COMBINE:
1/2 1 oz. thick-sliced bacon, diced
cups diced white onions cups diced celery (4 ribs) Tbsp. minced fresh garlic tsp. dried thyme dried bay leaves cup dry white wine cups low-sodium chicken broth lb. black-eyed peas, soaked and drained cups chopped fresh mustard greens cups diced ham steak (8 oz.) Salt, black pepper, cider vinegar, and Tabasco sauce to taste cup each diced red bell pepper and sliced scallions Tbsp. minced lemon zest
Cook bacon in Instant Pot on "Sauté" setting until crisp. Transfer bacon to a paper-towel-lined plate and discard all but 2 Tbsp. drippings.
Add onions, celery, garlic, thyme, and bay leaves; cook on “Steam” setting, partially covered, until onions soften, 10 minutes.
Deglaze Pot with wine, scraping up any brown bits; cook until evaporated. Stir in broth and peas.
Close lid, lock Pot, select "Manual" setting, and 40 minutes time. Pressure cook peas until time is up, then quick release and open Pot.
Stir in mustard greens and ham; season peas with salt, pepper, vinegar, and Tabasco.
Combine bell pepper, scallions, zest, and bacon for the relish. Top hoppin’ John with relish.
Per serving: 312 cal; 9g total fat (3g sat); 30mg chol; 1140mg sodium; 30g carb (13g fiber, 4g total sugars); 24g protein