Instant Pot Hoppin' John

Name: Instant Pot Hoppin' John
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 12 oz bacon (chopped into 1" pieces); 1 cup diced ham; 4 oz jarred diced pimento; 1 onion (diced small); 1 tbsp minced garlic; 1 cup dry black eyed peas; 1 tsp salt; 2 tsp black pepper; 1/2 tsp cayenne pepper; 2 bay leaves; 2 tsp smoked paprika; 2 cups chicken stock; 3 oz tomato paste

5 from 22 votes

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This Instant Pot Hoppin' John is rich, smoky, and loaded with flavor. Bacon, pimento, and warm spices make the peas tender and bold - no soaking needed.

instant pot hoppin john in a bowl, next to a fork, napkin.

Hoppin' John is one of those dishes that tastes like it takes all day, but the Instant Pot turns it into a quick, no-nonsense dinner that totally delivers. It's super comforting and loaded with flavor, with no need to even soak the beans!

Around here, we always make it for New Year's, usually while we've got football on and a spread of favorites like Rotel Sausage Dip and Crock-Pot Buffalo Chicken Dip on the counter. But honestly, this Instant Pot Hoppin' John isn't just a once-a-year tradition. It's pantry-friendly, budget-friendly, and the leftovers are even better the next day.

I give my version a little twist - besides using bacon and ham to make it super smoky and rich, I add tomato paste to make it more of a tomato-based dish. The tomato works so well with the smoky bacon - it's a great flavor combo!

This is my go-to no soak Instant Pot Hoppin' John - just dried black eyed peas, bacon, and ham straight into the pot. It's naturally gluten free and packed with fiber and protein, so it feels like real comfort food without being heavy. If you need a reliable, hands-off meal that's still rich & hearty, this one hits it every time.

What is Hoppin' John?

Hoppin' John is a classic Southern dish made with black eyed peas, rice, and some type of pork, usually bacon, ham, or ham hocks. It is simple, cozy, and super filling - the kind of "cook once, feed everybody" meal that shows up a lot in Southern kitchens.

Traditionally, Hoppin' John is served on New Year's Day for good luck. The peas are said to represent coins, collard greens stand in for dollar bills, and cornbread is the "gold" on the plate. A bowl of Hoppin' John with collard greens and a slice of cornbread is considered a full good luck meal all by itself.

My version keeps that same spirit, but uses the Instant Pot to get those perfectly-cooked peas without soaking or babysitting the pot. You still get all the New Year's good luck vibes, just with a lot less effort!

Why This Recipe Works

No soaking required - the Instant Pot softens the black eyed peas perfectly without any overnight prep.
A meal all on its own - bacon and ham give this dish depth and richness, making it really hearty. Just pair it with Instant Pot White Rice and you're good to go!
Fast but still flavorful - pressure cooking pulls big flavor from simple ingredients in a fraction of the time.
Budget-friendly - everything in this recipe is pantry or fridge staples. It very easily and frugally feeds a crowd.

Ingredients

12 oz bacon - Use regular sliced bacon or, if you want a shortcut, a 5 oz bag of real bacon pieces works well and still gives great smoky flavor.
1 cup diced ham - Pre-diced deli ham is perfect here and saves time. Any fully cooked ham will work...of course, leftover ham is fine to use too!
4 oz jarred diced pimento - Make sure you grab the diced pimentos, not sliced. You want the small pieces for even flavor distribution.
1 medium onion, diced - Yellow onion works best, but white is fine.
1 tablespoon minced garlic - This equals about two large cloves if you prefer fresh garlic.
1 cup dry black eyed peas - No soaking needed. They're small peas, so they cook quickly and evenly in the Instant Pot. You can usually find these with the dried beans in the grocery store.
Seasonings - 1 teaspoon salt, 2 teaspoon black pepper, ½ teaspoon cayenne (use more or less depending on your heat preference), 2 bay leaves, and 2 teaspoon smoked paprika (key for that deep Southern flavor)
2 cups chicken stock or chicken broth - Either one works. Use low-sodium if you want more control over the final salt level.
3 oz tomato paste - This is about half of a standard 6 oz can. (Freeze those leftovers to use in your next recipe!)

Variations & Additions

Make it spicier - Add extra cayenne or a diced jalapeno to the onion and garlic.
Swap the meat - Use smoked turkey wings, andouille sausage, or omit the meat entirely for a lighter version.
Bulk it up - Double the peas and broth for a thicker, stew-like version that stretches even further.
If you'd rather use a smoked ham hock instead of diced ham, go for it!
Garnish with green onion, hot sauce, or a little bit of extra crispy bacon.

Want more simple, delicious side dishes? You'll love this recipe for Baked Okra or these Bacon Ranch Green Beans.

How to Make Instant Pot Hoppin' John

cooking bacon and ham in an instant pot.

added onion, pimento to the instant pot.

remaining ingredients (black eyed peas, spices, garlic, tomato paste) added to the instant pot.

Set the Instant Pot (I use a 6-quart) to sauté mode. When it's hot, add the 12 oz of chopped bacon and 1 cup of diced ham. Let them cook for 8-10 minutes, stirring occasionally, until the bacon has released some of its fat and the edges start to brown. Turn off sauté mode and carefully spoon out all but about 2 tablespoons of the rendered fat. You want enough to build flavor, but not so much that the dish becomes greasy.
Add the diced onion and the drained 4 oz jar of diced pimentos. Sauté for 3-4 minutes, just until the onion softens and turns slightly translucent. This step builds the base flavor for the whole dish.
Stir in the remaining ingredients (garlic, peas, seasonings, chicken stock, and tomato paste), making sure the tomato paste is fully mixed in and nothing is stuck to the bottom of the pot. Lock the lid into place and set the Instant Pot to Manual, High Pressure, for 10 minutes.
When the cook time ends, let the pressure naturally release for 10-15 minutes. This helps the peas finish cooking gently and protects them from bursting. After the natural release, manually release any remaining pressure, open the lid, and give everything a good stir.

Pea-to-Liquid Ratio

If you take nothing else from this post, remember the proper pea-to-liquid ratio to cook beans & peas in the Instant Pot. Use 1 cup peas/beans to 3 cups liquid when pressure cooking.

This recipe uses extra flavor from onion, pimento, and tomato paste, so 2 cups stock works well without turning soupy.

instant pot hoppin' john and white rice in a bowl.

How to Serve

Over rice: Serve about 1 cup of cooked rice per person. For the whole batch of Hoppin' John, cook 3 cups cooked rice (about 1 cup dry) to comfortably serve 4-6 people.
With collard greens: For the classic New Year's "good luck" combo, plan on 1 cup cooked collard greens per serving. A standard 2-pound bag of fresh greens or 2 cans of cooked collards will pair well with this full recipe.
With cornbread: Cornbread rounds out the plate. A standard 8x8 pan or 6-8 large muffins is the right amount to serve alongside this recipe.
As a main dish: Scoop 1 to 1.5 cups of Hoppin' John per bowl. Top with green onions or hot sauce.
As a side: Serve ½ to ¾ cup per person with pork chops, roasted chicken, or smoked sausage.
For leftovers: Add a splash of broth, warm on the stovetop, and serve as a bean-and-rice bowl with about ½ cup leftover rice per serving.

Leslie's Helpful Tips & Tricks

I do recommend giving your dried peas a quick rinse before adding to the Instant Pot; make sure there is no dirt!
If your leftovers get a little thick, you can always add a few tablespoons of water or chicken stock when reheating.
Before sealing the lid, scrape up any browned bits from the bottom of the pot. This avoids the infamous "Burn" error on many Instant Pots.
If you want a firmer bean texture, reduce the natural release time; for softer beans, extend it a bit.
If you're cooking rice separately, keep it warm in a covered dish until the Hoppin' John is done to maximize texture and presentation.
Storage: Store your Hoppin' John in an airtight container in the refrigerator. Best enjoyed within 3-4 days.
Reheating: Warm individual servings in the microwave for about 30 seconds, or reheat the full batch on the stovetop over medium-low heat.
Freezing: Freeze in a freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before reheating.
Speaking of freezing - this is a great recipe to double. Make a full double batch in a 6 or 8 quart Instant Pot (don't go past the max fill line), let it cool, then freeze in meal-sized portions for up to 6 months. You should be able to double the recipe in a 6-quart Instant Pot without changing the cooking time.

FAQs & Troubleshooting

Yes, but it's not my first choice. Canned and frozen peas are already cooked, so they can turn mushy if you use the full timing for dried beans. For canned peas: Skip pressure cooking and just simmer everything together on Sauté until heated through. For frozen peas: Reduce the pressure cook time to 5-6 minutes on High, then natural release for 10 minutes.

This typically means the bottom layer stuck or browned bits weren't deglazed before pressure cooking. Prevention: After sautéing, add the liquid (stock or broth) and stir thoroughly so nothing is stuck to the bottom. Use enough liquid to fully cover the beans by about 1 inch.

That's totally fine! For a meatless version, use vegetable broth and add extra smoked paprika or a splash of liquid smoke to mimic that cured meat flavor.
If you just want to skip pork, you can use smoked turkey or chicken sausage instead of bacon and ham.

This can happen if you have a larger pot, less liquid, or your beans are older/drier. Solution: Seal the lid again and cook for an additional 2-3 minutes on high pressure, then natural release for 10-15 minutes.

The culprit for mushy beans is usually over-cooking or too long of a natural release. Solution: Reduce pressure cook time by a minute or two, or release pressure sooner. Always test once you reach your preferred texture.

Absolutely! Saute the bacon and ham, then add everything to the slow cooker. Cook on High for 5-6 hours or Low for 8-9 hours, until the peas are tender. If it's too thin at the end, cook uncovered for 20-30 minutes to thicken.

Problem	Probable Cause	Fast Fix
Beans Mushy	Too long cook time or natural release	Reduce cook time, shorten natural release
Beans Still Firm	Under-cooked, old beans, insufficient liquid	Add 2-3 min extra pressure + natural release
Burn Warning	Sticking/browning at bottom	Deglaze pot (scrape browned bits up with wooden spoon), ensure enough liquid
Too much liquid after cooking	Natural release kept steam inside; beans didn’t absorb all liquid	Simmer on sauté mode for 3–5 minutes to reduce, or mash a few peas to thicken

leslie lambert, author of lamberts lately.

Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.

5 from 22 votes (22 ratings without comment)

2 Comments

Eartha says:

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Do you have to use the instant pot? Can you use a crockpot and adjust the time? I like the flavor combo used in the recipe but don't own a pressure cooker.

1. Leslie Lambert says:
  
  at
  
  You definitely can! You'll need to saute your bacon, ham, onion, and pimento on the stovetop before adding to the Crock Pot. After you add those, add the rest of the ingredients to the slow cooker and cook on low for 8-10 hours. Hope you love it!