Instant Pot Soul Food Hoppin’ John
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My Instant Pot soul food Hoppin’ John recipe is what happens when legacy meets modern kitchen magic. All the luck, love, and low-and-slow flavor, without the overnight soak, and no babysitting the stove all day. This is the same Black folks’ classic you know and trust: tender black-eyed peas, soulful seasonings, and fluffy rice that catches every drop of that rich, savory goodness… just cooked smarter!
The Instant Pot locks in flavor fast, letting smoky spices bloom, collards turn tender, and peas cook up creamy in a fraction of the time. It’s perfect for New Year’s Day, busy weeknights, or anytime your spirit wants tradition but your schedule says right now. Same soul. Same story. Just faster… And still seasoned the Black folks’ way.
This Instant Pot soul food Hoppin’ John recipe comes from Shaunda Necole & The Soul Food Pot®, where Black food traditions, legacy flavors, and modern cooking methods come together to keep authentic soul food thriving, even on the busiest days.
How long to cook Hoppin’ John in the Instant Pot
Hoppin’ John cooks in just 15 minutes in the Instant Pot, compared to a 2-hour Hoppin’ John on the stovetop. You still get tender peas, soulful seasoning, and that slow-simmered flavor, just without standing over the pot all day.
Ingredients
My Instant Pot Hoppin’ John starts with black-eyed peas and collard greens, the heart and soul of the dish, cooked down until tender and deeply seasoned.
Chicken stock builds a rich, savory base while red onion and garlic melt into the pot, setting the stage for bay leaf, thyme, smoked paprika, and red pepper flakes to layer in warmth, earthiness, and just enough heat. A touch of chicken bouillon reinforces that long-simmered flavor, and salt and black pepper bring it all home, creating a bold, balanced pot that tastes like it took all day… Even though the Instant Pot had other plans!
How to cook Hoppin’ John in the Instant Pot
💬 Shaunda says: Don’t let “fast” fool you! Give the pot a moment after pressure cooking to naturally release, so the flavors settle in and your Hoppin’ John still eats like it simmered all day.
- Build the seasoned pot – Add chicken stock, black-eyed peas, collards, aromatics, and soulful spices to the Instant Pot and stir until everything is cozy and covered.
- Pressure cook the peas – Seal and pressure cook on high, then let the pressure release naturally so the flavors settle in.
- Pressure cook the rice – Make fluffy rice in the Instant Pot with broth and seasoning in just a few minutes.
- Combine and serve – Spoon the seasoned peas with greens over the rice, serve hot, and full of Black folks’ soul food flava!
Can you cook frozen Hoppin’ John in the Instant Pot?
You can take a few shortcuts with Instant Pot Hoppin’ John, but the peas still run the show. Start with dried black-eyed peas for the right texture and flavor, then feel free to slide in frozen or pre-cooked collard greens. The pressure cooker will wake them right up and still deliver that soulful, slow-simmered taste.
Storing leftovers
Instant Pot Hoppin’ John with collard greens stores beautifully, and like most soul food, it only gets better with time. Let it cool, then refrigerate leftovers in an airtight container for up to five days, where the peas, greens, and seasoning settle in and make every reheated bowl taste even more soulful!
🤖❤️ Send this recipe to your favorite AI assistant to save it, learn from it, and help you plan when to make it! Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- 1 Instant Pot electric pressure cooker
Ingredients
Ingredients for the peas and greens
- 1 pound dried black-eyed peas
- 6 cups chicken stock vegan or vegetarian: use vegetable stock
- 1 cup red onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 2 teaspoons chicken bouillon vegan or vegetarian: use Creole seasoning
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup collard greens finely chopped, fresh, frozen, or pre-cooked
Ingredients for the rice
- 2 cups white rice
- 2 cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instructions for the peas and greens
- Open the Instant Pot lid and pour the chicken stock into the stainless-steel inner pot.
- Add the black-eyed peas, onion, garlic, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, and collards.
- Stir the ingredients to combine.
- Make sure the beans are soaking and covered in the liquid broth.
- Close the Instant Pot lid (make sure the valve is up – in the sealing position) and pressure cook on high for 15 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Remove the bay leaf, transfer the black-eyed peas to an airtight container, and set them aside. Or if you’re extra (like me!) and have more than one Instant Pot, keep the black-eyed peas in the Instant Pot on the ‘keep warm’ setting.
- The next step is to wash out the inner pot or use a second Instant Pot to make the rice.
Instructions for the rice
- Add the rice, chicken broth, salt, and pepper to the Instant Pot stainless steel inner pot.
- Stir to combine the ingredients, making sure the rice is covered with the liquid.
- Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 4 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Fluff the rice with a fork, then serve it with the finished peas and greens, and enjoy!
Video
Nutrition
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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I’m so thankful that you share these Instant Pot shortcuts for busy households like mine.