Recipe
1 h 5 mins
5 people
Southern American
– 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 to 50 minutes. Next, turn the steam release knob to vent position to release the remaining steam and pressure. Once the pin drops down, it's now safe to open the lid.
– Remove the meat from the bone and place it back into the pot. Hit the saute button and set timer. Use a fork to smash about half the beans. This will start to thicken the mixture and make it nice and creamy. – 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. Once you get your desired texture you can turn off the instant pot.
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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