From inthekitchenwithkath.com
(Adapted from Emeril Lagasse’s recipe)
Serves 4 – 5
3 tablespoons butter
12 – 16 ounces smoked sausage, sliced
1 cup chopped yellow onion
½ teaspoon salt
¼ teaspoon cayenne pepper
4 whole cloves garlic, peeled
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped Italian parsley
6 cups chicken stock
1 pound dried black-eyed peas, rinsed and drained
1 tablespoon minced garlic
Minced green onions, to garnish (optional)
1. Press the Sauté button and then use the Adjust button to set the heat to “Normal” (medium). Wait for the display to say “Hot”. This takes about 3 minutes.
2. When the pot is hot, put the butter in. When it has melted, add the sausage, onion, salt, cayenne pepper, whole cloves of garlic, thyme, bay leaves, and Italian parsley. Cook, stirring occasionally, for about 5 minutes. Press the Keep Warm/Cancel button to stop the sauté function.
3. Add the chicken stock, black-eyed peas and minced garlic.
4. Put the lid on, setting the Pressure Release to Sealing. Press the Manual button and set the time to 23 minutes. (If using a stovetop pressure cooker, cook it under pressure for 20 minutes.) With the Instant Pot, it takes about 15 minutes to get to pressure and start the 23-minute countdown.
5. When the 23 minutes are done, press the Keep Warm/Cancel button to turn the pot off and let the pressure release naturally. It will take up to 30 minutes for the pressure to release.
6. When the float valve has dropped back down, the pressure has been released. Open the pot, give it a stir, and serve. Garnish with green onions, if desired.