Pressure Cooker Black-Eyed Peas with Bacon, Smoked Sausage & Neck Bone

Ingredients

• 2 cups Dried Black-Eyed Peas (soaked overnight, drained)
• 4 slices Bacon (cut into 1‑inch pieces)
• 8 oz Smoked Sausage (Andouille or Kielbasa) (sliced into 1/2‑inch rounds)
• 1 large Smoked Pork Neck Bone (about 1 lb, bone with meat attached)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika (sweet or smoked)
• 1 tbsp Hot Sauce (adjust to heat preference)
• 4 cups Chicken Broth (low‑sodium)
• 2 Bay Leaves
• 1 tsp Creole Seasoning (or to taste)
• ¼ cup Heavy Cream (optional, for a richer finish)
• to taste Salt
• to taste Black Pepper
• 3 cups Cooked White Rice (for serving)

Instructions

1. Render Bacon and Sausage

   Set the Instant Pot to Sauté mode. Add the bacon pieces and sliced smoked sausage. Cook, stirring occasionally, until the bacon is browned and most of the fat has rendered, about 5 minutes.

   Time: PT5M

2. Remove Meat and Sauté Aromatics

   Using a slotted spoon, transfer the rendered meat to a plate. Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.

   Time: PT5M

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

4. Combine All Ingredients

   Return the bacon, sausage, and smoked neck bone to the pot. Add the soaked black‑eyed peas, garlic powder, onion powder, paprika, hot sauce, chicken broth, and bay leaves. Stir to combine.

   Time: PT2M

5. Pressure Cook

   Seal the Instant Pot lid, set the valve to Sealing, and select High Pressure for 25 minutes.

   Time: PT25M

6. Natural Release

   When the cooking cycle ends, let the pot sit for a natural pressure release for 20 minutes. After 20 minutes, carefully turn the valve to Venting to release any remaining pressure.

   Time: PT20M

7. Finish the Dish

   Open the lid, remove and discard the bay leaves. Check the neck bone – the meat should be falling off the bone. Stir the pot well. If you prefer a creamier texture, whisk in the heavy cream now. Add Creole seasoning, salt, and pepper to taste, then give one final stir.

   Time: PT5M

8. Serve

   Spoon the black‑eyed peas over a bed of cooked white rice and enjoy.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

8 g