Southern Black Eyed Peas with Tsp Better Than

Serves 8 in about 1 hour. The pressure cooker brings bay leaves and thick cut smoky together.

Ingredients

• 1 tbsp olive oil
• 1 lg onion, chopped
• 2 bay leaves
• 6 cloves garlic, minced
• 1 lb dry black-eyed peas, rinsed
• 1 lb smoked ham hock (make sure it is smoked, for best flavor)
• 4 slices thick cut smoky bacon, chopped
• 5 cups water
• 2 tsp better than bouillon ham or chicken base, low sodium
• ¼ tsp pepper

Method

1. Turn on the Sauté setting. When hot, add the oil and the onion. Cook, while stirring now and then, until the onion starts to turn translucent.
2. Stir in the bay leaves and the garlic. Cook, while stirring the whole time, for 20 seconds.
3. Stir in the remaining ingredients to the pot. Cancel the sauté setting.
4. Close the lid and set the steam release knob to the Sealing position.
5. Press the Pressure Cook/Manual button, and then the +/- button to select 16 minutes. High Pressure.
6. When the cook cycle has finished, turn off the pot and let it sit undisturbed for a 15 instant natural release. Then turn the steam release knob to the Venting position to release the remaining pressure.
7. When the pin in the lid drops back down, open the lid.
8. Lift out the bay leaves and discard. Then remove the ham hocks and get the meat off of the bones. Tip in the meat back into the pot.
9. Taste and add a little salt, if needed.
10. Plate alongside some cornbread. You can also serve over rice for a Hoppin' John style meal.

More instant pot ideas are in the instant pot collection.