Instant Pot Recipes
Instant Pot Collard Greens & Black-Eyed Peas
Description
"A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me."
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 2 smoked ham hocks
- 1 cup dried black-eyed peas
- 4 cups collard greens, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken stock
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon liquid smoke
- 2 tablespoons apple cider vinegar
- 3 -4 dashes hot sauce
Directions
- Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
- Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
- Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.
