QUICK RELEASE TWICE / GLUTEN-FREE / FREEZES WELL
Southern Black-Eyed Pea Soup
6 to 8 servings
Black-eyed peas don’t need to be soaked before going under pressure. (When soaked, they turn too mealy.) Without that additional effort, we felt free to craft a slightly more complicated recipe. First, we make a rich base by cooking a ham hock for a good while, mostly to get all its flavor into the broth. Then we put the remaining ingredients in the pot for a second, quicker cooking.
By the way, you can complete the recipe through step 3 in advance. Pour the cooked broth and hock into a large bowl, cover, and refrigerate for up to 2 days. There’s no need to return them to room temperature before proceeding with the remainder of the recipe.
7 cups (1 quart plus 3 cups) chicken broth
1 smoked ham hock (about ¾ pound)
1 pound dried black-eyed peas
1 medium yellow onion, chopped (1 cup)
4 medium celery ribs, thinly sliced (1⅓ cups)
1 medium green bell pepper, stemmed, cored, and chopped (1 cup)
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon ground black pepper
2 bay leaves
2 tablespoons apple cider vinegar
1. Pour the broth into a 6- or 8-quart cooker. Add the hock and lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 45 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP/BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 1 hour with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir in the black-eyed peas, onion, celery, bell pepper, rosemary, sage, thyme, pepper, and bay leaves. Lock the lid back onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be:
Set the time for: 18 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 25 minutes with the KEEP WARM setting off
If necessary, press: START
5. Again use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Find and discard the bay leaves. Transfer the hock to a cutting board and set the lid askew over the pot. Cool the hock for a few minutes, then shred the meat from the bones. Stir the meat and the vinegar into the soup before serving.