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Instant Pot Soul Food Hoppin’ John Recipe

Instant Pot Soul Food Hoppin' John

Instant Pot soul food Hoppin’ John brings the full flavor of the Black folks’ classic to the table fast! Tender black-eyed peas, well-seasoned collard greens, and fluffy rice cooked under pressure for deep, savory goodness in a fraction of the time. It’s the same New Year’s luck, comfort, and legacy you love, just made smarter for modern kitchens.
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Prep Time: 5 minutes
Cook Time: 19 minutes
Pressure Release Time: 12 minutes
Total Time: 36 minutes
Course: Main Course
Cuisine: Soul Food, Southern Food
Servings: 6
Calories: 587kcal
Author: Shaunda Necole • The Soul Food Pot®

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

Calories: 587kcal | Carbohydrates: 107g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1629mg | Potassium: 1249mg | Fiber: 10g | Sugar: 11g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 8mg

❤️ 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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