Southern Instant Pot Black Eyed Peas are a warm, comforting dish with deep roots in Southern cooking. Traditionally served on New Year’s Day, black-eyed peas are thought to bring luck and prosperity; the peas swell as they cook and symbolize abundance. This pressure-cooker version keeps the classic flavors intact while cutting down on hands-on time, delivering tender peas and rich, smoky broth in under an hour.
Southern Instant Pot Black Eyed Peas
Serving black-eyed peas with pork and leafy greens is a long-standing Southern custom: pork is said to symbolize progress because pigs root forward, and greens represent money. Cooking the peas with a smoked ham hock or smoky pork pieces gives the dish its signature depth. The best results come from using smoked meat—don’t skip it if you can help it.
My top tip for the most flavorful Instant Pot Southern Black-Eyed Peas: be sure your ham hock (or other pork you use) is SMOKED.
The smokiness transforms the broth and infuses the peas with a hearty, savory character you won’t get from unsmoked meat.
Do I need to Soak the black-eyed peas before cooking them?
No. For the Instant Pot method shown here, soaking is not required. Rinse the dry peas well and they will cook quickly under pressure. If you prefer to soak or are using canned peas, you can shorten the pressure cook time considerably. Keep in mind, however, the ham hock or other large pieces of pork may not become as tender during a shortened cook time, so you can soften the meat first by simmering it for about 10 minutes before adding the rest of the ingredients and completing the recipe in the Instant Pot.
This is the way my family often made black-eyed peas—simple, flavorful, and satisfying any time of year.
Southern Instant Pot Black Eyed Peas are versatile: serve them as a stand-alone bowl, spoon them over rice for a Hoppin’ John–style meal, or pair them with cornbread for a classic Southern plate.
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Recipe Details
Prep: 10 mins | Cook: 40 mins pressure + 15 mins natural release | Total: about 1 hour 5 mins | Servings: 8
Ingredients
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 bay leaves
- 6 cloves garlic, minced
- 1 lb dry black-eyed peas, rinsed
- 1 lb smoked ham hock (use smoked for best flavor)
- 4 slices thick-cut smoky bacon, chopped
- 5 cups water
- 2 tsp low-sodium ham or chicken base (such as Better Than Bouillon)
- ¼ tsp black pepper
Instructions
- Set the Instant Pot to Sauté. When hot, add the olive oil and chopped onion. Cook, stirring occasionally, until the onion becomes translucent, about 3–5 minutes.
- Add the bay leaves and minced garlic and cook, stirring constantly, for about 20 seconds to release the aromas.
- Add the rinsed black-eyed peas, smoked ham hock, chopped bacon, water, ham or chicken base, and pepper. Cancel the Sauté setting.
- Secure the lid and set the steam release valve to Sealing. Select Pressure Cook or Manual and set to High for 16 minutes.
- When the pressure cook completes, turn off the Instant Pot and allow a natural pressure release for 15 minutes. After 15 minutes, carefully move the valve to Venting to release any remaining pressure, then open the lid when the pin drops.
- Remove and discard the bay leaves. Transfer the ham hock to a cutting board, pull the meat off the bone, and return the shredded meat to the pot. Stir to combine.
- Taste and add salt if needed. Serve warm with cornbread or over rice for a Hoppin’ John–style meal.
Notes and Variations
- Scale to a 3-quart Instant Pot by reducing ingredient quantities by one-third; keep the cook time the same.
- If you prefer not to sauté, this can be a true “dump-and-start” recipe—add all ingredients directly to the pot and pressure cook as directed.
- Using canned black-eyed peas will reduce cooking time significantly but may not give the same depth of flavor or allow the ham hock to become very tender; if using canned, add them toward the end and adjust seasoning to taste.
- For a vegetarian approach, omit the ham hock and bacon and use a vegetable broth base; the flavor will be different but still satisfying.
Serving, Storage, and Reheating
Serve with warm cornbread or steamed rice and a side of collard greens for a traditional Southern meal. Leftovers keep well in an airtight container in the refrigerator for up to 4 days, and the flavor often improves after a day. Reheat gently on the stove over low heat or in a microwave-safe bowl, adding a splash of water if the mixture has thickened.
Nutrition
Calories: 360 kcal per serving (approximate). Nutrition info is automatically calculated and should be used as an estimate.
Additional Info
Course: Dinner | Cuisine: American
If you make this recipe, leave a comment or rating where you found it—it’s always nice to hear how people enjoy their bowls of Southern Instant Pot Black Eyed Peas.
