Ham Hock Hot Pot

Ingredients

• 1 smoked ham hock (or shank)
• 1 lb dry black-eyed peas (rinsed and sorted; no soak needed)
• 1 large bunch collard greens (stems removed, leaves chopped into 1-inch ribbons)
• 1 medium yellow onion, diced
• 3-4 cloves garlic, minced
• 4 cups chicken broth or low-sodium stock
• 1 cup water
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1 bay leaf
• Salt and fresh black pepper to taste

Steps

1. Sauté the Aromatics

Builds the flavor base

1. Set the Instant Pot to Sauté mode. Add a splash of oil (or render a piece of bacon fat if desired), then toss in the diced onion and garlic. Cook for 3–4 minutes until softened and fragrant. Hit Cancel to turn off Sauté mode.

2. Combine Ingredients

Deglaze to prevent a Burn warning

1. Pour in a splash of the chicken broth and scrape up any browned bits stuck to the bottom of the liner. Add the remaining broth, water, dry black-eyed peas, apple cider vinegar, smoked paprika, red pepper flakes, and bay leaf. Stir well. Place the smoked ham hock in the center, and pack the chopped collard greens right on top (they will wilt down completely during cooking).

2. Pressure Cook

High pressure for 35 minutes

1. Lock the Instant Pot lid and ensure the steam release valve is set to Sealing. Select Pressure Cook / Manual on High for 35 minutes.

2. Natural Pressure Release

Crucial for tender peas and rich broth

1. When the cooking cycle finishes, allow the pot to Natural Release (NR) for 15–20 minutes. Vent any remaining steam manually, then open the lid.

2. Shred Ham & Finish

Final seasoning check

1. Remove the ham hock and bay leaf. Transfer the hock to a cutting board, trim away the skin and bone, shred the tender meat, and stir it back into the pot. Taste the broth and season with salt, extra pepper, or a dash of hot sauce to taste.

Notes