Instant Pot® Vegetarian Hoppin' John recipe

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Ingredients

1 tablespoon olive oil, or as needed
2 medium onions, chopped
1 medium green bell pepper, diced
2 cloves garlic, minced
1 pound dry black-eyed peas - sorted, rinsed, and drained
8 cups water, or more as needed
2 (15 ounce) cans no-salt-added diced tomatoes
1 (4 ounce) can chopped green chiles, drained
2 tablespoons Cajun seasoning
1 ½ cups long-grain brown rice
salt and ground black pepper to taste

Nutrition Info

249.8 calories
carbohydrate: 46.8 g
cholesterol: : -
fat: 2.5 g
fiber: 6.2 g
protein: 11.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 379.9 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon olive oil in the pot. Cook and stir onions and bell pepper until onions are translucent, 5 to 7 minutes. Add garlic and saute until tender, about 1 minute. Turn off Saute function.

  2. Stir in black-eyed peas and pour in water. Close and lock the lid. Select Beans/Lentils function, set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  4. Add diced tomatoes, green chiles, and Cajun seasoning. Stir in rice and more water if needed. Select Rice/Risotto function and adjust time for Brown Rice. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Stir well. Select Slow Cook function, set timer for 4 hours. Cover with a regular pot lid and let simmer.

  6. Season hoppin' John with salt and pepper and serve piping hot.

Recipe Yield

5 quarts

Recipe Note

I adapted my friend's hoppin' John for the Instant Pot® to cut down on cooking time. Turned out very well. Serve with cornbread and greens.

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