This is one of those meals that feels like home no matter where you're from. It’s warm, smoky, a little peppery, and loaded with flavor.
The Instant Pot makes the whole thing quick and easy, but the taste still feels like it’s been simmering all day. Great for cold nights or when you just want something filling without fuss.
Table of Contents
Recipe Video
Why This Recipe Works
The recipe tastes like it took all day, but it’s actually super easy. Everything cooks right in the Instant Pot, which means less mess, no extra pots, and hardly any babysitting. You don’t even need to soak the beans - just rinse and toss them in. The pressure cooking takes care of the rest.
Starting with sautéed onion and peppers gives the dish a good base of flavor. Bacon adds smoky depth that spreads through the whole pot while it cooks. The beans come out tender but not mushy, and stirring the veggies in at the end keeps them bright and soft instead of soggy.
It’s a warm, filling dish that works for weeknights, holidays, or anytime you just want something that feels like comfort in a bowl.
Ingredients
Black-eyed peas
These little beans are key to Hoppin’ John. They soak up all the flavors from the broth and spices. No soaking needed if you’re using the Instant Pot. You can use pinto beans, navy beans, or even canned beans if that’s what you’ve got. Just reduce the broth and shorten the pressure cook time if they’re canned.
Bacon
Bacon brings in a smoky, savory flavor that gives the dish its depth. It also adds a little fat, which helps everything cook together nicely. You don’t need to crisp it first - it cooks fully in the pot.Smoked sausage, ham hock, or turkey bacon all work fine here. For a meat-free version, try smoked tofu for that same smoky touch.
Onion
The onion adds sweetness and a bit of bite when sautéed. It forms the base with the peppers and brings the whole dish together. Cooking it first means better texture and flavor later. Shallots, leeks, or frozen diced onions will do the trick. If you only have onion powder, use about a teaspoon or two.
Bell pepper
Bell peppers add a sweet, mild flavor and a pop of color that makes the dish look as good as it tastes. Using both red and green gives a nice balance - red brings sweetness, green adds a little bite. If you're out of one or the other, just use more of what you have, or swap in poblano, celery, or even a handful of frozen peppers.
Chicken broth
Broth brings salt, depth, and extra body to the mix. It keeps the peas juicy and flavorful as they cook. It’s better than using plain water for this kind of dish. Vegetable broth or beef broth work too. Water with bouillon added is fine in a pinch.
Bay Leaves
Bay leaves give a subtle earthy flavor that helps round out the whole dish without overpowering anything. They add depth to the broth while the beans cook, kind of like background music for the other flavors. If you don’t have bay leaves, a pinch of dried thyme or oregano works fine, or you can skip them altogether and still get a great result.
How to Make Hoppin' John
Turn the Instant Pot to sauté. When it’s hot, add a splash of olive oil. Toss in the onion, green pepper, and red pepper.
Stir everything around for about 5 minutes. You want the onion to turn golden and the peppers to soften. Keep stirring so nothing sticks.
Once the veggies look cooked, take them out and set them aside in a bowl. You’ll add them back later. Don’t skip this step - they’ll turn mushy if cooked the whole time.
Clean the bottom and add in the dried black-eyed peas.
Add the chopped bacon right on top. Pour in the chicken broth and give it a stir.
Add the bay leaves, garlic, salt, and black pepper. Stir one more time. Make sure everything is mostly covered by the broth. Stir a bit.
Put the lid on and lock it. Set the Instant Pot to high pressure and cook for 20 minutes. Walk away and let it do its thing.
When the timer goes off, let the pressure release naturally. If you’re short on time, wait at least 20 minutes before opening the lid.
Open the lid and give everything a good stir.
Add the cooked veggies back into the pot. Stir again and let it sit for a few minutes so everything heats through.
Spoon it over rice, grab a fork, and dig in.
Tips
- Don’t skip the sauté step - it really boosts the flavor and texture.
- Always rinse and check the beans for little stones or debris before using.
- Let the Instant Pot release pressure naturally if you can. It keeps the peas whole and tender.
How to Serve Hoppin' John
Scoop the Hoppin’ John over a bowl of fluffy Jasmine rice or spoon it into a dish of warm cornbread. Some people like a dash of hot sauce or a sprinkle of green onion on top. Leftovers keep well and taste even better the next day.
You can check out What To Serve With Hoppin' John for 15 more delicious ideas.
FAQs
Do I need to soak the black-eyed peas first?
Nope! That’s the beauty of using the Instant Pot - just rinse them and throw them in dry. They’ll cook up soft and tender without soaking.
Can I use canned beans instead of dried?
You can, but reduce the broth to about 2 cups and only pressure cook for 5 minutes. The flavor’s still great, but the texture will be softer.
Can I make this without meat?
Yes, just leave out the bacon and use vegetable broth instead of chicken. Add a bit of smoked paprika or liquid smoke to keep that smoky flavor.
How long do leftovers last?
They’ll keep in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of broth or water to loosen it up.
Similar Recipes
Instant Pot Hoppin’ John
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- 1 lb dried black-eyed peas rinsed
- ½ lb bacon chopped
- 5 cups chicken broth
- 2 bay leaves
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 garlic cloves minced
Instructions
- Turn the Instant Pot to sauté. When it’s hot, add olive oil. Toss in the onion, green pepper, and red pepper.
- Stir everything around for about 5 minutes. You want the onion to turn golden and the peppers to soften. Keep stirring so nothing sticks.
- Once the veggies look cooked, take them out and set them aside in a bowl. You’ll add them back later. Don’t skip this step - they’ll turn mushy if cooked the whole time.
- With the pot still on, pour in the dried black-eyed peas. Add the chopped bacon right on top. Pour in the chicken broth and give it a stir.
- Add the bay leaves, garlic, salt, and black pepper. Stir one more time. Make sure everything is mostly covered by the broth.
- Close the lid and cook on high pressure for 20 minutes. Walk away and let it do its thing.
- When cooking time ends, let the pressure release naturally. (or for at least 20 minutes)
- Open the lid and give everything a good stir. Add the cooked veggies back into the pot. Stir again and let it sit for a few minutes so everything heats through.
- Serve over rice and enjoy 🙂
Video
Nutrition
Notes
- Don’t skip the sauté step - it really boosts the flavor and texture.
- Always rinse and check the beans for little stones or debris before using.
- Let the Instant Pot release pressure naturally if you can. It keeps the peas whole and tender.
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