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Instant Pot Black Eyed Peas with Ham | Food Under Pressure

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I made these Black Eyed Peas in my Instant Pot pressure cooker with a left over Ham bone that had a decent amount of ham remaining on the bone. Did you know you can probably snag a ham bone from your local butcher or grocery store – call and ask!

Anyone else serve black eyed peas and ham for New Year’s Day? I served these and my husband raved about them! Honestly, these are good to eat any day, like EVER. They’re great as leftovers, too. Serve with some Instant Pot Cornbread and perhaps some Easy Pressure Cooker Collard Greens and you have a killer meal – all made in your Instant Pot!

Of course, you can make your cornbread and collards any other way you might want. The world, and your kitchen, is yours!

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Instant Pot Black Eyed Peas with Ham


Author: Food Under Pressure
Ingredients
  • 2 T canola or vegetable oil
  • 1 sm onion diced
  • 2 cloves garlic minced
  • 1/2 t seasoned salt
  • 1 t salt
  • 1 t black pepper
  • 1/4 t onion powder
  • 1/2 t garlic powder
  • 1 t dried thyme
  • 1-2 bay leaves optional
  • 16 oz dried black eyed peas rinsed
  • 1 ham bone with ham remaining
  • 5 cups water
  • hot sauce optional
Instructions

  1. Turn Instant Pot on sauté, allow to heat, then add oil. Sauté onion and garlic in pot 3-4 minutes. Add seasoning, stir & sauté additional minute.

  2. Add dried black eyed peas and water. Stir. Add ham bone.

  3. Close lid and vent knob. Cook on high pressure 25 minutes. Allow pressure to naturally release (NPR).

  4. Open lid, remove bone, and remove ham from bone. Dice ham and add back to pot. Stir. Close lid and vent knob and cook again on high pressure for 2 minutes.

  5. Allow NPR for 15 minutes then release remaining pressure.

  6. Stir and serve with hot sauce, cornbread and other fixings as desired.

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Instant Pot Easy Jambalaya | Food Under Pressure

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Jambalaya – such a fun word! (just me?)

 


I love rice recipes & rice dishes. Well, actually, I LOVE Instant Pot rice recipes! They are some of the easiest, fastest & most delicious pressure cooker recipes, including this Easy Jambalaya.

 

With Instant Pot rice recipes, I love to add a TON of flavor.

 

Don’t get intimidated… adding a ton of flavor doesn’t mean you have to have magical powers, just be creative with your ingredients and don’t be stingy with those seasonings! If a rice recipe is going to be my MEAL, I don’t want just a bowl of mostly plain rice. I want meat and veggies and FLAVOR in every bite.

Chinese Fried Rice from a local takeout place usually disappoints me. Why? Because the ratio of rice to other ingredients is far too big. I want meat, I want veggies, I want flavor, not just a mouthful of rice. My Instant Pot Chicken Fried Rice is a big hit in my house!

My husband loves smoked sausage and cajun spice. So, when I had these ingredients on hand recently and needed to get a good dinner on the table ASAP, I decided to go for an easy (and SUPER FAST) Instant Pot Jambalaya.

Good news, it was a HIT! Better news, it took just a few minutes of prep and I cooked everything in one pot – the Instant Pot! Hip Hip HOORAY for only one dirty pot! Gotta love a good Instant Pot one pot meal!

Speaking of one pot meals, my Pesto Chicken Pasta is another one pot winner in the Instant Pot!

Easy Jambalaya | Instant Pot Pressure Cooker

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Ingredients

1 lb smoked sausage, 1/2 inch slices sliced on a bias

1 lb medium shrimp, peeled and deveined

1 medium onion, diced

3 stalks celery, diced

1 medium red pepper, diced

3 garlic cloves, minced

1 14.5 ounce can petite diced tomatoes, including juice

1 1/4 cup long grain white rice, rinsed

3/4 cup water

1 tsp cajun seasoning, like Old Bay

1 t seasoned salt

1/2 tsp black pepper

1/4 tsp cayenne or crushed red pepper, optional for spice

3-6 dashes tabasco, optional for spice

2 scallions, diced for garnish

Essential Tools

Pressure Cooker, I love my Instant Pot!


Fine mesh strainer, like this one

Heat safe gloves, like the Instant Pot silicone mitts

Directions

Prepare all ingredients

Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

Here’s more information on all those buttons on your Instant Pot!

For Instant Pot, display will show as ON until Sauté heats, then display will show as HOT.

Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

Add rice, sauté another 2 minutes.

instant pot rice recipes

Add tomatoes, shrimp and water. Stir well, scraping the bottom of the pan.

Jambalaya

Place lid on pressure cooker and close vent.

For Instant Pot, close lid and turn Vent knob to “Sealing”

Cook on High Pressure for 4 minutes.

For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

When cook time is complete, quickly release pressure (QPR) manually by carefully opening your vent knob.

For Instant Pot, turn vent knob to “Venting”.

Open lid, and enjoy the yummy view!

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Yum!

Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

Easy Jambalaya | Instant Pot Pressure Cooker

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*Disclaimer: results may vary based on amount of liquid/moisture in tomatoes

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Jambalaya | Instant Pot Pressure Cooker
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Ingredients
  • 1 lb smoked sausage sliced on a bias, 1/2 inch
  • 1 lb medium shrimp peeled, de-headed & de-veined
  • 1 med onion diced
  • 3 stalks celery diced
  • 1 med red pepper diced
  • 3 cloves garlic minced
  • 1 can petite diced tomatoes including all juice
  • 1 1/4 cup long grain white rice rinsed
  • 3/4 cup water or stock
  • 1 tsp cajun seasoning
  • 1/2-1 tsp salt your preference
  • 1/2-1 tsp black pepper your preference
  • 1/4 tsp cayenne optional
  • 3-6 dashes Tabasco optional
  • 2 scallions diced as garnish
Instructions

  1. Cut and prepare all ingredients

  2. Press “Sauté” on your Instant Pot or Browning setting on other pressure cookers, and allow it to heat.

  3. Add onion, celery, red pepper and garlic as well as sausage and seasonings, sauté 3-4 minutes.

  4. Add rice, sauté another 2 minutes.

  5. Add tomatoes, shrimp and water. Stir gently.

  6. Place lid on pressure cooker and close vent.

    For Instant Pot, close lid and turn Vent knob to “Sealing”

  7. Cook on High Pressure for 4 minutes.

    For Instant Pot, Press “Manual” [High Pressure] setting, and adjust time using “+/-“ buttons.

  8. When cook time is complete, allow pot to naturally release pressure (NPR) for 5 minutes. Then, quickly release remaining pressure (QPR) manually by carefully opening your vent knob.

    For Instant Pot, turn vent knob to “Venting”.

  9. Open lid, and enjoy the yummy view!

  10. Fluff with large fork, then serve immediately with scallion and perhaps more tabasco as garnish.

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Instant Pot 15 Bean Soup with Ham | Food Under Pressure

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15 Bean Soup with Ham


Don’t know what to do with a leftover ham bone, or just some left over ham in any form? Use it to make hearty, savory 15 Bean Soup!I personally LOVE 15 Bean Soup. The variety of beans make sure a great textured soup, and it gets nice and thick and hearty. It’s perfect accompanied by Pressure Cooker Cornbread, or any other bread of your choice.

This recipe for 15 Bean Soup with Ham is incredibly easy, yet definitely does NOT lack in flavor! It could easily feed 8 people, maybe even more. I love preparing this, serving it to my family of 3 (soon to be 4!) and freezing the rest to serve again in a couple weeks.

The BEST part: it takes 1/4 of the time in my Instant Pot Pressure Cooker than it does on the stove! No soaking of the beans, no having to babysit a stove. Total #momwin!

This is a GREAT freeze-for-later meal! Pressure Cooker Cornbread does well in the freezer, too!

15 Bean Soup with Ham
 
Ingredients
 
2 T oil (I use olive oil)
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2-3 garlic cloves, diced
1 can diced tomatoes
7-8 sprigs fresh thyme, or 1 t dried thyme
2 Bay leaves
1/2 t salt (the ham and bone give plenty of salt)
1 t black pepper
1/2 t paprika
1 package Mixed or 15 Beans (discard any seasoning packet), not soaked
1 ham bone* with some ham remaining
*make sure it will fit in your pressure cooker – my ham was almost 8 lbs, and the bone barely fit
6-7 cups water**
**The amount of water depends on how thick or thin you like your soup – I use 6 cups because I like mine nice and thick!
 
 
 
 
Essential Tools
 
your Pressure Cooker
Kitchen spoon
Silicone Mitts or other oven mitt
Mesh strainer
Tongs
 
 
Directions
Dice all veggies, mince garlic.
Press “sauté” button on Instant Pot (or browning setting on other pressure cookers). Add olive oil to inner pot of pressure cooker, then add onion, celery, carrots and garlic along with salt, pepper and paprika. Stir and Sauté for 2-3 minutes while holding the inner pot in place with your silicone mitts, or other oven mitt.
Add diced tomatoes, bay leave and thyme. Stir to combine.
Rinse beans using mesh strainer – you may lose some of the small beans down your sink in other colanders with larger holes. And NO – NO need to soak beans – woohoo!).
Add beans and ham bone to pot.
Add water – no need for broth or stock here. The ham bone gives flavor o’ plenty!
Close lid of pressure cooker and ensure vent knob is closed – for Instant Pot, turn to “Sealing”
Press manual (high pressure) and adjust cook time to 35 minutes.
Your pressure cooker will take about 15 minutes or so to come to pressure – there’s a lot of liquid in there! The more liquid, the longer it takes to come to pressure typically.
 
Once pressure cooker comes to pressure, cook time countdown will begin.
When cook time completes, Instant Pot will beep and automatically change to Keep Warm setting.
DO NOT MANUALLY or QUICKLY RELEASE PRESSURE!
Allow your Pressure Cooker to naturally release pressure (NPR) for at least 15 minutes. It will probably take 20-25 minutes to release all pressure naturally. At 15 minutes, you can opt to start quickly releasing pressure (QPR) by turning vent knob to “Venting” – I always place a towel over vent knob.
Why am I emphasizing these pressure release stuff? Because if you don’t allow the pressure to release manually, and you try to do it right away, you will likely have a mess on your hands (and cabinets). With soups or stews, you need to allow some of the pressure to come down on it’s own.
Open lid and remove ham bone, thyme springs and bay leaves.
Take your time, and look VERY carefully through your soup to make sure you get all the bone; sometimes pieces break off, so don’t assume you have it all just by removing the large piece.
I also fish out any fatty pieces of ham and skim the top of the soup for any fat that has sort of gathered on the top with a large spoon.
No – you don’t have to empty this stuff out into a bundt pan ?
My bundt pan happened to already be dirty from making my Banana Bread Cake (super YUM!) in my Instant Pot prior to this 15 Bean Soup with Ham!
Stir soup and allow it to cool slightly before serving – it will thicken as it cools (and if you have leftovers to serve the next day, it will be even thicker and even MORE delicious!)
Remember, this is a GREAT freezer meal if you have leftovers, too!
15 Bean Soup with Ham
I recommend serving with my Pressure Cooker Semi-Homemade Cornbread which you could make in advance before the 15 Bean Soup (just make sure you hide it before ready to serve – in my house I have to do those types of things, anyone feel me?).
I meant to take a picture of my bowl with cornbread in it – but I started eating and forgot because this soup is just THAT good! Sorry (not sorry)!
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