Recipe of the Week: Hoppin’ John you can make in an Instant Pot


Are you one of the millions of American cooks who either bought or were gifted an Instant Pot last year? This bestselling multi-cooker isn’t the only one on the market, but it’s the brand that has inspired dozens of cookbooks to help you make everyday staples and holiday favorites in this pressure cooker-slow cooker hybrid.

This recipe for Hoppin’ John is from Laura Arnold’s “Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker” (Countryman Press, $21.95), and as you can see, it is unlike a traditional recipe because all of the steps happen in the single appliance, from quick-soaking the black-eyed peas to sauteing the aromatics and bacon before cooking the peas.

Thanks to the multi-functionality of the Instant Pot, the dish cooks in about half an hour. If you want to make it on the stove, you can use the same proportion of ingredients and order of instructions, but the length of time on each step will vary.

Hoppin’ John

This Southern classic side dish is typically made with black-eyed peas. But you can substitute your favorite beans in this recipe. Note: To quick soak peas or beans, rinse them thoroughly and place in the bowl of the pressure cooker with 8 cups of water. Bring to a boil on the Sauté setting. Once boiling, secure the lid and set on Manual with high pressure for 2 minutes. Quick release, drain peas, rinse and set aside.

— Laura Arnold

2 tablespoons olive oil

3 slices bacon, sliced 1/2-inch pieces

1 onion, finely chopped

2 carrots, peeled and small diced

2 stalks celery, small diced

1 green bell pepper, stemmed, seeded and small diced

2 garlic cloves, minced

1/4 teaspoon cayenne pepper

1 teaspoon fresh thyme or 2 teaspoons dried thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound dried black-eyed peas, rinsed and quick soaked (see note) or soaked overnight

3 cups chicken stock

White rice, cooked, to serve

Scallions, thinly sliced, to garnish

Select the Sauté setting and heat the olive oil. Add the bacon and cook until browned and crispy, about 6 minutes. Remove to a plate and set aside. Drain half of the fat and discard. Add the onion, carrots, celery, bell pepper and garlic and cook until almost translucent, about 4 minutes. Add the cayenne, thyme, salt, and pepper and cook an additional minute. Add the black-eyed peas and chicken stock.

Secure the lid and place on Manual with high pressure for 15 minutes. Use quick release. Serve over white rice and garnish with scallions. Serves 4 to 6.

— From “Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker” by Laura Arnold (Countryman Press, $21.95)



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