Recipe Instructions:
Ingredients
3 thick-cut bacon slices, chopped 1 1/2 cups chopped yellow onion 1/2 cup chopped celery 3 garlic cloves, minced 1 tablespoon fresh thyme leaves 1 dried bay leaf 6 cups lower-sodium vegetable broth 1 pound dried black-eyed peas (about 21/2 cups) 2 cups chopped stemmed collard greens 3/4 teaspoon kosher salt 1 tablespoon vinegar-based hot sauce (optional)
How to Make It
1. Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add bacon to cooker; cook, stirring often, until browned and crisp, about 4 minutes. Add onion, celery, garlic, thyme, and bay leaf; cook, stirring often, until slightly softened, about 2 minutes. Press CANCEL.
2. Stir broth, black-eyed peas, collard greens, and salt into cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 20 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
3. When cooking has finished, let the pressure release naturally for 15 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Remove and discard bay leaf from mixture. Stir in hot sauce, if desired.
