I never understood the New Year’s Day tradition until I tasted Hoppin’ John made right. The black-eyed peas get tender in smoky broth with bacon, sausage, and vegetables, creating this rich, hearty dish. The jalapeño adds subtle heat, and the rice soaks up every bit of flavor. You’ll be making it long after the holiday is over.
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I make it every New Year’s Day for good luck and prosperity, and it’s become such a hit that I serve it at family gatherings and potlucks throughout the year. It’s perfect for meal prep because it reheats beautifully and stays fresh in the fridge for 3 to 4 days or freezes for up to 3 months. It’s budget-friendly, feeds a crowd, and the one-pot cooking makes cleanup easy, so I often double the batch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hoppin’ John with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this Hoppin’ John recipe in the Instant Pot saves time and builds incredible flavor as the black-eyed peas soak up the smoky, savory broth.
Soak the Black-Eyed Peas
Sort through the black-eyed peas, removing any debris. Place them in a deep, large bowl and cover with water by about 2 inches. Soak overnight. Soaking softens the peas and shortens the cooking time, so don’t skip it.
Drain and rinse the peas and set them aside. I use a silicone collapsible colander to drain all the water and to save space in my kitchen drawer.
Cook the Bacon
Turn your Instant Pot or pressure cooker to Sauté mode. Once hot, add the chopped bacon and cook for 3–4 minutes until the fat renders and the bacon begins to crisp. The bacon fat adds a smoky base that coats every pea.
Sauté the Vegetables
Add the diced onion (yellow onion is the best choice here!), celery, jalapeño, carrot, and garlic. I like using a mandoline slicer to get even dice fast and effortlessly.
Cook the veggies for 3–4 minutes until softened and fork-tender, stirring occasionally to prevent sticking. The vegetables release moisture and pick up the bacon flavor from the bottom of the pot.
You can add a pinch of salt here if you prefer, though the bacon and smoked sausage already season the dish as it cooks. A sturdy silicone spatula helps scrape up any browned bits without scratching the pot.
Add the Spices and Liquid
Stir in the cumin and bay leaf and cook for 1 minute until fragrant. Add the soaked peas, chicken broth, and smoked sausage.
The cumin blooms in the hot fat, and the broth ties everything together. You can use vegetable broth if you want a lighter, fresher taste. Make sure the liquid covers the peas completely for even cooking.
Pressure Cook
Switch to Pressure Cook mode and set the timer for 12 minutes, allowing extra time for the pot to come to pressure. Let the pressure release naturally to prevent the peas from breaking apart.
I always use a steam release diverter to keep the hot steam off the walls and my cabinet. Stir in the chopped cilantro for brightness.
Serve and Enjoy
Serve warm over cooked white or brown rice and top with extra fresh cilantro and a dash of hot sauce if you like. The rice soaks up the flavorful broth beautifully, and the hot sauce adds an extra kick.
Use a ladle with a spout to scoop generous portions over each plate without any spills. Enjoy!
Transfer the Hoppin’ John to a leakproof airtight container if you’re bringing it to a potluck or gathering. It travels best when kept hot, so pack the container in an insulated food carrier or wrap it in a thick kitchen towel to help retain its warmth.
The peas and sausage hold up well during transport, and the dish stays flavorful even after sitting for an hour or two.
Instant Pot Hoppin’ John
Add Preferred SourceEquipment
Ingredients
- 1 pound black-eyed peas
- 3 strips bacon chopped
- 1 cup onion chopped
- 1 stalk celery chopped
- 1 jalapeño chopped (with seeds and membranes)
- 1 large carrot chopped
- 2 large cloves garlic minced
- 1 teaspoon cumin
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 pound smoked sausage cut into large chunks
- ½ cup cilantro chopped
For Serving:
- Cooked white rice
- Cilantro for garnish
- Hot sauce
Instructions
- Sort through the black-eyed peas, removing any debris. Place them in a large bowl and cover with water by about 2 inches. Soak overnight. Drain and rinse the peas and set them aside.1 pound black-eyed peas
- Turn the Instant Pot to Sauté mode. Once hot, add the chopped bacon and cook for 3–4 minutes until the fat renders and the bacon begins to crisp.3 strips bacon
- Add the onion, celery, jalapeño, carrot, and garlic. Cook for 3–4 minutes until the vegetables soften.1 cup onion, 1 stalk celery, 1 jalapeño, 1 large carrot, 2 large cloves garlic
- Stir in the cumin and bay leaf and cook for 1 minute until fragrant. Add the soaked peas, chicken broth, and smoked sausage.1 teaspoon cumin, 1 bay leaf, 4 cups low-sodium chicken broth, 1 pound smoked sausage
- Switch to Pressure Cook mode and set the timer for 12 minutes. (Allow extra time for the pot to come to pressure.) Let the pressure release naturally. Stir in the chopped cilantro.½ cup cilantro
- Serve warm over cooked white rice and top with more cilantro and a dash of hot sauce if desired.Cilantro, Hot sauce, Cooked white rice
Video
Notes
Nutrition
How to Store Leftovers
Let the Hoppin’ John cool completely, then transfer it to an airtight container and refrigerate for 3 to 4 days.
Reheat on the stovetop over low heat with a splash of chicken broth or water to loosen the consistency. The peas thicken as they sit, so adding liquid brings back the creamy texture. You can also warm it in a baking dish covered with a lid, in the oven, or in the microwave.
For longer storage, freeze the Hoppin’ John in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The sausage and peas freeze beautifully, and the flavors deepen over time.
What to Serve With Hoppin’ John
I serve it with cornbread or buttermilk biscuits to soak up the broth, and collard greens or sautéed kale on the side for a classic Southern spread. Coleslaw adds cool, crunchy contrast to the warm, smoky peas.
For lighter option, a simple green salad with tangy vinaigrette balances the richness. Mac and cheese or baked sweet potatoes make hearty additions if you’re feeding a crowd.
Fried okra or hush puppies bring extra texture and flavor to the table. Serve it with pickled vegetables or hot pepper relish for sharp, acidic bite that cuts through the sausage.
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