The Soulful Embrace: Instant Pot Collard Greens & Black-Eyed Peas

The scent of simmering greens, punctuated by the earthy aroma of black-eyed peas and a whisper of smoke, instantly transports me back to my grandmother’s kitchen. It wasn’t just food; it was a ritual, a testament to generations of culinary wisdom passed down. She’d often talk about how this dish, seemingly simple, held the power to nourish not just the body, but the spirit, reminding us of our roots and the bounty of the earth. This Instant Pot version, a modern marvel, captures that same comforting essence, delivering a deeply satisfying meal that feels both traditional and wonderfully convenient.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Natural Release Time: 10 minutes
• Total Time: 50 minutes
• Servings: 8
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

This recipe relies on a few humble yet powerful ingredients to create a symphony of flavor. The key is to use quality components, and don’t be afraid to adjust to your personal taste at the end.

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 2 smoked ham hocks (these are essential for that signature smoky depth)
• 1 cup dried black-eyed peas, rinsed and picked over
• 4 cups collard greens, chopped (about 1 large bunch)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken stock (vegetable stock can be used for a vegetarian option)
• 2 bay leaves
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon liquid smoke (optional, but adds an extra layer of smokiness)
• 2 tablespoons apple cider vinegar
• 3-4 dashes hot sauce (e.g., Tabasco, Cholula), to taste

Equipment Needed

The beauty of this recipe lies in its simplicity, primarily requiring your trusty Instant Pot.

• 6-quart or larger Instant Pot
• Cutting board and knife for chopping vegetables and greens
• Measuring cups and spoons
• Tongs for removing ham hocks (optional)

Instructions

The Instant Pot truly shines here, transforming humble ingredients into a soul-warming dish with minimal fuss. Follow these steps for perfect results every time.

1. Sauté Aromatics: Set your Instant Pot to the sauté function. Once hot, add the olive oil. When the oil shimmers, add the diced yellow onion, minced garlic cloves, and crushed red pepper flakes. Sauté until the onions are softened and translucent, which should take about 3 minutes. This brief sauté builds a foundational layer of flavor.

2. Sear Ham Hocks: Add the smoked ham hocks to the pot. Sauté them for another minute, allowing them to develop a slight sear and release some of their smoky essence into the pot.

3. Combine Ingredients: Turn off the sauté function on your Instant Pot. Now, carefully stir in the rinsed dried black-eyed peas, chopped collard greens, salt, black pepper, chicken stock, bay leaves, chopped fresh thyme, and liquid smoke (if using). Ensure everything is well combined and submerged in the liquid as much as possible.

4. Pressure Cook: Securely lock the lid in place on your Instant Pot. Make sure the steam release valve is set to the seal position. Select the pressure cook (or Manual) setting and set the timer for 25 minutes on high pressure.

5. Natural Release: Once the cooking cycle is complete, allow the machine to natural release for 10 minutes. This means you don’t touch the valve at all for the first 10 minutes after cooking finishes.

6. Manual Release: After the 10-minute natural release, manually release any residual steam by carefully turning the steam release valve to the vent position. Be cautious of the hot steam.

7. Finish and Season: Carefully open the lid. Remove the bay leaves. If you wish, you can remove the ham hocks at this stage, shred the meat from the bones, and return the meat to the pot, discarding the bones. Stir in the apple cider vinegar and hot sauce. Taste the greens and adjust seasoning accordingly, adding more salt, pepper, or hot sauce as desired to achieve your perfect flavor balance.

8. Serve: Serve your Instant Pot Collard Greens & Black-Eyed Peas immediately.

Expert Tips & Tricks

• Greens Preparation: When chopping your collard greens, be sure to remove the tough stems, as they can be fibrous and unpleasant. A sharp knife makes this process much easier.
• Ham Hock Selection: Look for good quality smoked ham hocks at your butcher or in the meat section of your grocery store. They are the backbone of the smoky flavor in this dish.
• Soaking Peas (Optional but Recommended): While this Instant Pot recipe is designed to cook dried peas without soaking, soaking them overnight or for at least 4-6 hours can help reduce cooking time slightly and improve digestibility for some. If you soak them, drain and rinse them before adding to the pot.
• Vegetarian/Vegan Adaptation: For a delicious vegetarian or vegan version, simply omit the ham hocks and use vegetable stock instead of chicken stock. You might consider adding a pinch of smoked paprika or an extra dash of liquid smoke for a smoky depth.
• Adjusting Thickness: If your greens are too soupy for your liking, you can remove the lid and set the Instant Pot to sauté on low for a few minutes, stirring occasionally, to allow some of the liquid to evaporate.

Serving & Storage Suggestions

This dish is incredibly versatile and pairs beautifully with a variety of main courses. It’s often served as a side dish, but can certainly be a hearty meal on its own, especially when served with cornbread or rice.

• Serving: Serve hot, directly from the pot, or spooned into attractive bowls. A dollop of your favorite hot sauce on top can add an extra kick. It’s a classic accompaniment to fried chicken, pork chops, or even a simple grilled fish. For a vegetarian meal, serve it with fluffy white rice or a crusty piece of sourdough bread.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen beautifully overnight.
• Reheating: Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally. You may need to add a splash of water or stock if the greens have become too thick during storage.

Nutritional Information

This information is an estimate and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	139 kcal	–
Calories from Fat	41 kcal	–
Total Fat	4.5 g	6%
Saturated Fat	1.5 g	8%
Cholesterol	18 mg	6%
Sodium	397 mg	17%
Total Carbohydrate	21 g	8%
Dietary Fiber	5.2 g	19%
Sugars	3.2 g	4%
Protein	9 g	18%

(Note: Nutritional information does not include ham hocks or hot sauce, which can significantly alter values. Calculations are approximate.)

Variations & Substitutions

While this recipe is a classic, feel free to make it your own!

• Greens: If collard greens are unavailable, mustard greens or turnip greens can be used, though they will have a slightly different flavor profile and texture.
• Spice Level: For a milder dish, reduce or omit the crushed red pepper flakes and hot sauce. For those who love heat, add more! A diced jalapeño or serrano pepper can be sautéed with the onions for an extra layer of fresh heat.
• Liquid Smoke: If you don’t have liquid smoke, you can achieve a similar smoky flavor by adding a pinch of smoked paprika to the sautéed aromatics or by using smoked sausage instead of ham hocks (though this will alter the cooking time and fat content).

FAQs (Frequently Asked Questions)

Q: Can I use canned black-eyed peas instead of dried?
A: Yes, you can. If using canned, drain and rinse them well. Add them during the last 5 minutes of the sauté step, or stir them in after pressure cooking before adding the vinegar and hot sauce. They won’t absorb flavor as deeply as dried peas.

Q: My collard greens are tough, what did I do wrong?
A: Ensure you are removing the tough, fibrous stems before chopping the greens. Also, the 25-minute pressure cooking time should render them tender. If they are still tough, you can cook them for a few additional minutes on high pressure.

Q: Can I make this dish vegetarian or vegan?
A: Absolutely. Omit the ham hocks and use vegetable stock. You can enhance the smoky flavor with smoked paprika or a dash of liquid smoke.

Q: How long does it take for the natural release to complete?
A: Natural release typically takes about 10-20 minutes, depending on the amount of liquid in your Instant Pot. For this recipe, we specifically call for a 10-minute natural release.

Q: Can I freeze leftovers?
A: Yes, this dish freezes well. Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 2-3 months.

Final Thoughts

There’s a profound satisfaction in preparing and sharing a dish that carries so much history and comfort. This Instant Pot Collard Greens & Black-Eyed Peas recipe is a testament to the fact that delicious, soulful food doesn’t need to be complicated or time-consuming. It’s a perfect example of how modern kitchen tools can honor traditional flavors, bringing a taste of home and hearth to your table with ease. I encourage you to try it, to savor each tender bite, and to perhaps, create your own memories around this wonderfully comforting meal. Enjoy!