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

Ingredient Substitutions

• Instead of Dried Black-Eyed Peas: Canned black‑eyed peas (drained and rinsed), Brown lentils
• Instead of Bacon: Turkey bacon, Smoked pancetta
• Instead of Smoked Sausage (Andouille or Kielbasa): Smoked kielbasa, Chorizo
• Instead of Smoked Pork Neck Bone: Smoked ham hock, Smoked pork shoulder bone
• Instead of Onion: Yellow onion, Sweet onion
• Instead of Celery: Fennel stalks, Carrot (for sweetness)
• Instead of Garlic: Garlic powder (1 tsp), Garlic paste
• Instead of Garlic Powder: Fresh garlic, Granulated garlic
• Instead of Onion Powder: Dried onion flakes, Additional fresh onion
• Instead of Paprika: Smoked paprika, Cajun seasoning (1/2 tsp)
• Instead of Hot Sauce: Cayenne pepper (¼ tsp), Red pepper flakes (½ tsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Bay Leaves: Dried thyme (½ tsp), Oregano (½ tsp)
• Instead of Creole Seasoning: Cajun seasoning, Old Bay seasoning
• Instead of Heavy Cream: Half‑and‑half, Coconut milk (for dairy‑free)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground cayenne (sparingly)
• Instead of Cooked White Rice: Brown rice, Quinoa

Equipment Needed

• Instant Pot or Electric Pressure Cooker
• Wooden Spoon or Heat‑Resistant Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Rendering the bacon and sausage to build flavor and fat base.
• Ensuring the black‑eyed peas are fully submerged before pressure cooking.
• Natural pressure release for 20 minutes to keep the peas tender and the neck bone fall‑off‑easy.
• Checking bone tenderness before final seasoning.

Chef Tips from the Video

• Using a smoked pork neck bone adds depth that bacon and sausage alone can't provide.
• Render the bacon first; the rendered fat is the cooking medium for the aromatics.
• For extra heat, increase hot sauce or add a pinch of cayenne pepper.
• If you like a thicker stew, mash a few peas against the side of the pot before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The stew tastes even better the next day; refrigerate and reheat gently on the stovetop.
• Portion and freeze individual servings for quick meals.

Frequently Asked Questions