Ingredients
- 1-2 ham shanks (depending on size)
- 1 pound dried black-eyed peas, rinsed and sorted
- 1 bunch collard greens, stems removed and leaves chopped
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1-2 tablespoons olive oil or bacon fat
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
Method
Prepare the Instant Pot
- Set your Instant Pot to the sauté function. Once hot, add the oil or bacon fat.
Cook the Aromatics
- Add the chopped onion to the pot and sauté until translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Add Ingredients
- Place the ham shanks in the pot. Add the rinsed black-eyed peas, chopped collard greens, broth, cayenne pepper, salt, and pepper. Stir to combine, ensuring the peas are submerged in the liquid.
Pressure Cook
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 25-30 minutes.
Natural Release
- Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Finish the Dish
- Carefully remove the lid. Remove the ham shanks and shred the meat, discarding any fat, skin, or bones. Return the shredded ham to the pot.
- Adjust seasoning with more salt and pepper if needed.
Serve
- Serve hot, optionally with cornbread or over rice for a complete meal.