Instant Pot Hoppin’ John: Southern Black-Eyed Peas and Rice

Hoppin’ John is a traditional Southern recipe made with black-eyed peas, braised or smoked pork, and rice. Cooking it in an electric pressure cooker simplifies the process and develops deep flavor quickly. Using the pot-in-pot (PIP) method lets you steam rice above the pea mixture so the rice soaks up the savory juices while everything cooks at once.

This Instant Pot version produces tender peas and a smoky, well-seasoned broth in far less time than stovetop methods. It’s largely hands-off, so you can prep other dishes—like collard greens and cornbread—while the Instant Pot does the work.

Recipe at a glance

• Everything cooks in one pot with the pot-in-pot method for rice.
• Smoky, savory flavor from ham hock, ham bone, or thick-cut bacon.
• Mostly hands-off cooking with natural pressure releases.
• Feeds about six; great for gatherings and meal prep.
• Classic New Year’s Day dish, full of Southern tradition.

What is pot-in-pot cooking?

Pot-in-pot cooking (PIP) is a pressure-cooker method where a smaller oven-safe bowl is placed on a trivet inside the main pot so two components can cook simultaneously. It’s ideal when you want rice or another grain to steam above a braise or stew. To safely lift the hot bowl and trivet, fold a long strip of foil into a sturdy 2–3-inch-wide sling and tuck it under the trivet to create handles. After pressure cooking, use the sling to remove the bowl without spilling or burning yourself.

Ingredients and tools you will need

For a flavorful, budget-friendly main or side, you’ll need a few pantry staples plus an electric pressure cooker. Below are the essentials for this Instant Pot Hoppin’ John.

See the recipe section below for exact quantities, but the main items include:

• Black-eyed peas (dried)
• Chicken broth (or vegetable broth if preferred)
• Smoked ham hock, ham bone, thick-cut bacon, or diced ham
• Celery, onion, green bell pepper, and garlic for aromatics
• Cajun seasoning and bay leaves
• Uncooked white rice (cooks pot-in-pot above the peas)
• Green onions and optional hot sauce for finishing
• Equipment: 6- or 8-quart electric pressure cooker, 3-inch trivet, oven-safe bowl for the rice, and a foil sling

Substitutions and variations

• Swap the pork: Smoked turkey wings or andouille sausage are excellent alternatives.
• Make it spicier: Add chopped jalapeño, cayenne, or extra Cajun seasoning.
• Add greens: Serve with collard greens, turnip greens, or mustard greens for tradition and balance.
• Vegetarian option: Use vegetable broth and smoked paprika in place of pork for a meat-free version.

How to make Instant Pot Hoppin’ John

Step 1: Pour the dried black-eyed peas into the Instant Pot and add the chicken broth and salt. Close the lid and set the Instant Pot to MANUAL (High) for 0 minutes. Allow the pressure to release naturally for about 15 minutes. Do not drain the peas.

Step 2: Add the ham hock (or other protein), diced celery, onion, green pepper, minced garlic, Cajun seasoning, and bay leaves to the pot. Stir to combine.

Step 3: Place a 3-inch trivet with a foil sling over the pea mixture and set an oven-safe bowl on the trivet. Add the rice and use ¾ cup water or broth per 1 cup rice (adjust to your rice type), season with salt, then seal the lid. Set MANUAL for 30 minutes, then allow a 15–20 minute natural pressure release.

Step 4: Carefully lift out the trivet and bowl. Fluff the rice, remove and discard bay leaves, and shred any meat from the ham hock or bone, stirring it back into the peas. Taste and adjust seasoning before serving.

Serving suggestions

Hoppin’ John is satisfying on its own but pairs beautifully with traditional Southern sides. Try it with skillet cornbread for sopping up juices, braised collard greens or turnip greens, creamy macaroni and cheese, or a bright relish such as green tomato chow chow. Garnish with sliced green onions and a dash of hot sauce if you like extra heat.

Storage, freezing and reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Store rice and peas separately for best texture.

Freezing: Freeze the pea mixture (without rice) for up to 3 months. Thaw in the refrigerator before reheating.

Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth if the mixture seems dry. Reheat rice separately and combine when warm.

Hoppin’ John — Frequently asked questions

Can I use canned black-eyed peas instead of dried?

Canned peas will likely become mushy under pressure, so dried peas are recommended for this method.

Do I need to soak the black-eyed peas first?

No. Setting the Instant Pot to 0 minutes at the start softens the peas during pressurization and natural release, so soaking is not necessary.

Can I cook the rice separately?

Yes. If you prefer not to use pot-in-pot, cook rice on the stovetop or in a rice cooker and serve the pea mixture over it.

Can I use brown rice with the PIP method?

Brown rice needs a longer cook time than white rice, so it’s best to cook brown rice separately.

Can I use other kinds of peas?

Other Southern peas—like crowder peas or purple hull peas—can work but may have different textures and may cook faster. Adjust cooking time and expectations accordingly.

More Instant Pot recipes

• Instant Pot Mississippi Pot Roast
• Instant Pot Collard Greens
• Instant Pot Black Bean Soup with Andouille Sausage
• Instant Pot Red Beans and Rice

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