Slow Cooker & Instant Pot Black Eyed Peas with Beef Hock Recipe
Introduction
This Slow Cooker Instant Pot Black Eyed Peas recipe is a comforting, hearty dish perfect for any day of the year. Whether you use a slow cooker or an Instant Pot, it yields tender peas infused with savory flavors and shredded beef hock for extra richness.
Ingredients
- 16 ounces dry black-eyed peas, rinsed
- 8 ounces beef hock
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
- 1 tablespoon oil (for the Instant Pot)
- 1 bay leaf
Instructions
- Step 1: Rinse the black-eyed peas thoroughly. There is no need to pre-soak them before cooking.
- Step 2: For slow cooker method, combine black-eyed peas, chicken broth, water, diced onion, minced garlic, salt, cumin, pepper, bay leaf, and hot sauce if using in the slow cooker. Stir to mix well. Add the beef hock on top.
- Step 3: Cook on HIGH for 3-4 hours or LOW for 6-8 hours until the peas are tender.
- Step 4: Remove the beef hock carefully with tongs, shred the meat, and stir it back into the slow cooker. Discard the bay leaf before serving.
- Step 5: For Instant Pot method, start by selecting the sauté function. Heat the oil and cook the onion until soft, about 3-4 minutes. Add garlic and sauté for another minute, then turn off the sauté.
- Step 6: Add black-eyed peas, chicken broth, water, bay leaf, salt, cumin, pepper, hot sauce if using, and the beef hock to the Instant Pot. Stir gently to combine.
- Step 7: Close the lid, seal the valve, and cook on high pressure for 30 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Step 8: Carefully remove the beef hock with tongs, shred the meat, and stir it back into the pot. Remove the bay leaf before serving.
Tips & Variations
- If you prefer a smoky flavor, substitute the beef hock with smoked ham hock or add a pinch of smoked paprika.
- Adjust cayenne pepper and hot sauce quantities to control the heat level for your preference.
- Black-eyed peas do not require soaking, which saves time and maintains their texture.
- For a vegetarian option, omit the beef hock and use vegetable broth instead.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the peas. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak black-eyed peas before cooking?
No, black-eyed peas can be cooked without soaking. Rinsing them well before use is sufficient.
Can I use this recipe without the beef hock?
Yes, you can omit the beef hock for a vegetarian version. Use vegetable broth and consider adding extra spices for depth of flavor.
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Slow Cooker & Instant Pot Black Eyed Peas with Beef Hock Recipe
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes (slow cooker) or 1 hour (Instant Pot including prep and pressure release)
- Yield: 6 servings 1x
Description
This recipe offers two slow-cooked variations for tender, flavorful black-eyed peas with beef hock, seasoned with a blend of spices and aromatics. Choose between the traditional slow cooker method for a hands-off approach or the Instant Pot for a faster result, both delivering a hearty, comforting Southern-inspired dish perfect for any occasion.
Ingredients
Black-Eyed Peas and Meat
- 16 ounces dry black-eyed peas, rinsed
- 8 ounces beef hock
Liquids and Broth
- 4 cups low-sodium chicken broth
- 2 cups water
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
- 1 bay leaf
Cooking Oil (Instant Pot only)
- 1 tablespoon oil
Instructions
- Prepare Ingredients: Rinse the black-eyed peas thoroughly under cold water; no pre-soaking is required for this recipe.
- Slow Cooker Setup: Place black-eyed peas, low-sodium chicken broth, water, diced onion, minced garlic, salt, cumin, black pepper, cayenne pepper, bay leaf, and optional hot sauce into the slow cooker. Stir everything to combine evenly. Add the beef hock on top.
- Slow Cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the peas are tender and the beef hock is cooked through.
- Shred Beef Hock: Using tongs, carefully remove the beef hock from the slow cooker. Shred the meat off the bone and return the shredded meat back into the slow cooker, stirring well to combine.
- Finish and Serve: Remove the bay leaf before serving. Serve the seasoned black-eyed peas hot as a comforting main dish or side.
- Instant Pot – Sauté Onion and Garlic: Turn on the Instant Pot and select the Sauté function. Add the oil and diced onions, cooking until the onions soften, about 3-4 minutes. Add minced garlic and sauté for another minute. Turn off the sauté function.
- Add Ingredients to Instant Pot: Add the rinsed black-eyed peas, chicken broth, water, bay leaf, salt, cumin, black pepper, cayenne pepper, optional hot sauce, and beef hock into the Instant Pot. Stir to combine the ingredients.
- Pressure Cook: Close the lid and seal the valve. Set the Instant Pot to cook at high pressure for 30 minutes.
- Pressure Release and Shred: Allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure. Carefully remove the beef hock with tongs, shred the meat, and stir it back into the pot.
- Serve: Remove bay leaf and serve the black-eyed peas hot.
Notes
- No need to pre-soak the black-eyed peas; they cook well directly.
- You can adjust the cayenne pepper and hot sauce to control the heat level to your preference.
- Low-sodium chicken broth is recommended to control overall saltiness.
- Ensure natural pressure release on the Instant Pot for best texture of peas.
- This recipe works well as a main dish or as a hearty side with cornbread.
- Prep Time: 10 minutes
- Cook Time: 3 to 8 hours (slow cooker) or 30 minutes (Instant Pot) plus pressure release time
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern American
Keywords: black-eyed peas, slow cooker, instant pot, beef hock, southern cuisine, pressure cooker, comfort food
