Ingredients
2 cups rinsed dry black eyed peas
3.5 cups chicken stock
1 cup crushed tomatoes
5 strips bacon diced
1 green pepper diced
1 small yellow onion diced or sliced
2 bay leaves
3-5 cloves garlic
1 teaspoon Pro Seasoning
1/2 teaspoon dry thyme
Method of prep:
Set your instant pot to sauté and click adjust to "more". Cook the bacon until crispy. Once the bacon is crispy, add peppers and onions and caramelize to a golden color. Add the garlic and cook for 30 seconds. Next, add the stock, tomatoes, seasonings, and black eyed peas. stir and cover with the lid. Make sure the lid is on "sealing". Cancel the sauté function and click the manual button. Adjust the time to 15 minutes. Once the instant pot is done cooking, turn off the pressure cooker and allow to naturally release for 20 minutes. After the 20 minutes has passed, check to see that the steam has released by switching the seal to "venting". Once you are sure the unit has finished venting, open the lid carefully and stir the beans. Serve as desired!