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Easy Instant Pot Hoppin’ John with Collard Greens

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A quick and easy Instant Pot version of the classic Southern dish, featuring creamy black-eyed peas, tender rice, and smoky collard greens. Perfect for a comforting weeknight meal that tastes like it simmered all day.

Ingredients

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  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried black-eyed peas, rinsed
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup long-grain white rice, rinsed
  • 1 bunch collard greens, stems removed and leaves roughly chopped (about 4 to 5 cups)
  • 6 ounces smoked turkey (or smoked ham hock, or 4 slices bacon)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Hot sauce for serving (optional)

Instructions

  1. Turn the Instant Pot to the ‘Sauté’ function and let it heat up for about 2 minutes. Add the olive oil, then the diced onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using). Cook for about 30 seconds, stirring constantly.
  3. Add the smoked turkey and chicken broth to the pot. Use a wooden spoon to scrape up any browned bits from the bottom.
  4. Add the rinsed black-eyed peas and the bay leaf. Stir everything together. Close the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ (High) for 15 minutes.
  5. When the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully do a quick release for any remaining steam. Open the lid and remove the bay leaf and the smoked turkey piece. Shred the meat from the turkey (discard any bones or skin) and return the meat to the pot. Stir in the chopped collard greens.
  6. Add the rinsed rice to the pot. Stir it in gently. Close the lid again, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ (High) for 4 minutes.
  7. Allow the pressure to release naturally for another 10 minutes. After 10 minutes, do a quick release for any remaining steam.
  8. Open the lid and fluff the Hoppin’ John with a fork. Taste and adjust seasoning with salt and black pepper. Serve hot, with a dash of hot sauce if desired.

Notes

For a vegetarian version, use vegetable broth and add 1 to 2 teaspoons of liquid smoke. If you don’t have an Instant Pot, use a Dutch oven and simmer for 1.5 to 2 hours. Rinsing the rice is crucial for fluffy grains. Don’t skip the natural release at the end for perfectly cooked rice.

Nutrition

Keywords: Hoppin' John, Instant Pot, collard greens, black-eyed peas, Southern, comfort food, quick, easy, one-pot

Find it online: https://sunnysavory.com/easy-instant-pot-hoppin-john-with-collard-greens/