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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!
- 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.