Recipe
1 h 5 mins
5 people
American
– olive oil – dried black-eyed peas – onions minced – garlic cloves minced – celery stalk – green bell pepper or red bell pepper – chicken broth – rice vinegar – cajun seasoning – bay leaf – red pepper flakes –garlic powder more - tap to see more
– Cook one cup of rice. Set aside. – Press the sauté button on your Instant Pot. Add the olive oil. Once the pot is hot, add the vegetable. Cook until the vegetables are slightly tender.
Add the chicken broth, seasonings, and black-eyed peas. Stir to combine.
Next add the turkey leg, bay leaf and jalapeno. Press the pressure cook button and set instant pot timer. Next, turn the steam release knob to vent position to release the remaining steam and pressure.
Remove the meat from the bone and place it back into the pot. Hit the saute button. Use a fork to smash about half the beans. You can smash more or less depending on your personal preferences but remember that this dish is supposed to be a supple rice dish. It shouldn't be soupy.
– Add more salt and pepper if needed. Fyi, If the black-eyed peas get too thick, you can thin it out with a bit of broth or water. – To serve and for a creamy consistency, add just a small amount of rice to each individual bowl. Top with the beans. Mix to combine. Enjoy!
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