If your resolution is to branch out your instant pot recipes, I have you covered. These velvety black eyed peas and tender greens are made with smoky applewood bacon and bourbon, and pressure-cooked so no overnight soaking is needed. Black eyed peas are a Southern New Year's tradition for prosperity and luck, and this recipe is my modern twist on my father's southern Kentucky recipe.
You can choose the quick method or the slow-cook method. Both are delicious, especially when served with cornbread.
Happy New Year!
xo,
Beretta
Instant Pot Recipes : Smoky - Spicy Black Eyed Peas + Greens
1 yellow onion, diced 6 strips thick applewood smoked bacon, diced
2 tsp black pepper
2 tsp smoked paprika
1 tsp cayenne
1/2 tsp pink salt 3 cloves garlic, minced
3 tbsp bourbon
1 bag dry black eyed peas, rinsed
3 C cut up mustard greens 1/4 C wild rice ( I love Lundberg brand) 64 oz chicken or veggie stock
Optional: 1/2 tsp baking soda (this helps to make the greens tender)
QUICK METHOD:
Turn on the instant pot to sauté mode.
Cook bacon and onion until bacon is fully cooked and onions are tender and yellow, about 10 minutes, stirring often. Periodically de-glaze the pot with bourbon and 1-2 splashes of stock, about 10 mins. Then, add in the spices and garlic and cook and stir an additional minute. Turn off the pot (I unplug mine).
Add in greens, rice, beans and stock, stirring well to submerge all ingredients.
Cover and make sure the valve is in the middle to ensure it will pressurize.
Press the Manual button and set to manually cook on high for 30 mins.
Once it has been 30 minutes, allow the steam to natural release for 10 mins (don't touch it), then turn the dial to the right to release the rest of the steam. Remove the cover carefully after all of the steam has escaped.
ALTERNATE SLOW METHOD:
Manually cook for 20 mins, then turn the dial to the right to release the rest of the steam. Then, after steam has released, set the pot to SLOW COOK for 1 hour.