Instant Pot Hoppin’ John
NOTE: It is essential that you use black-eyed peas that have been soaked in water for at least 8 hours before making this dish. I bought pre-soaked black-eyed peas from Sprouts in their refrigerated section. They only carry them for New Year's!
- Pressure Cooker
- 1 yellow onion diced
- 2 carrots chopped small
- 3 stalks of celery chopped small
- 5 small cloves garlic minced
- 1 large bunch chard or other green, chopped finely
- 1 t Liquid Smoke
- 2 t McCormick’s Salt-Free Garlic and Herb Seasoning
- 1 t dried rosemary
- 8 oz of black-eyed peas soaked overnight
- 1 cup wild rice mix I got mine in the bulk bins at Sprouts and it had brown rice, black wild rice, and red rice in it
- One 15-oz can fire-roasted crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1/4 – 1/2 cup nutritional yeast flakes depending on how much you like nutritional yeast
- Additional water
- Salt to taste
- Using the sauté feature (click on adjust to HIGH) on the Instant Pot, steamfry the onions, celery, and carrots with a little bit of water or broth until the onions become translucent.
- Add in the rest of the ingredients and add additional water about 1 inch above all of the ingredients.
- Seal the top, click the BEAN/CHILI button, and adjust the time to 25 minutes (instead of the default 30). Allow the Instant Pot to come down from pressure naturally.
- The stew should be creamy and tasty, and the black-eyed peas and rice should be very tender.