Image Credit: @chefmikehard via Instagram
Black Eyed Peas with Smoked Turkey – Southern Comfort at Its Finest
There’s nothing more comforting than a hot, soulful bowl of black eyed peas with smoked turkey. This dish is more than just a meal—it’s a taste of tradition passed down through generations in Black Southern homes. From its deep roots in African American culture to its symbolic significance of prosperity and good luck, black eyed peas continue to hold a special place on our tables.
While it’s commonly served on New Year’s Day, this hearty recipe should be enjoyed all year round. Chef Mike Hard’s version, cooked beautifully in an Instant Pot, packs all the smoky, savory flavor you crave in a fraction of the time. Whether paired with rice or a slice of cornbread, these black eyed peas are a true celebration of Southern soul food.
What You Need – Ingredients
- 1 lb dried blackeyed peas
- 8 cups chicken broth
- 1 smoked turkey leg
- 3 bay leaves
- ½ stick butter
- 1 tablespoon avocado oil
- 4 ribs celery
- 1 green bell pepper
- ½ white onion
- 4 cloves garlic
Seasoning Blend
- ½ tablespoon sea salt
- ¼ teaspoon black pepper
- ½ tablespoon seasoned salt
- ½ teaspoon celery salt
- 1 tablespoon chicken bouillon
- ¼ teaspoon white pepper
- ½ teaspoon Cajun seasoning
- 1 tablespoon granulated onion
- ½ tablespoon granulated garlic
- ½ teaspoon paprika
- 1 teaspoon dried thyme leaves
Step-by-Step Instructions
1. Make the Aromatic Puree
- In a blender or food processor, combine the celery, green bell pepper, onion, and garlic.
- Blend until smooth to create a bold, aromatic puree.
2. Sauté the Base
- Set your Instant Pot to “Sauté” mode.
- Melt the butter and avocado oil in the pot, then add the aromatic puree.
- Cook for 5–7 minutes, stirring occasionally, until it becomes fragrant and slightly reduced.
3. Add the Peas and Seasoning
- Rinse the dried black eyed peas thoroughly.
- Stir them into the pot along with all of the seasoning blend ingredients.
- Let them sauté for an additional 2–3 minutes so the flavors come together beautifully.
4. Add the Broth and Turkey
- Pour in the chicken broth, making sure the peas are fully submerged.
- Nestle the smoked turkey leg and bay leaves into the pot.
5. Pressure Cook the Peas
- Secure the Instant Pot lid and set the valve to “Sealing.”
- Cook on high pressure for 30 minutes.
6. Let the Pressure Release
- After cooking, allow the pressure to release naturally for 10–15 minutes.
- Then, carefully do a quick release to let out any remaining pressure.
7. Shred the Turkey
- Open the lid and remove the turkey leg.
- Shred the meat from the bone and return it to the pot, discarding the skin and bones.
- Stir everything together thoroughly.
8. Serve and Enjoy
- Taste and adjust the seasoning if needed.
- Serve hot over a bed of rice or with a slab of buttery cornbread for the ultimate Southern comfort experience.
Image Credit: @chefmikehard on Instagram
Meet the Creator
This soulful recipe was brought to you by Chef Mike Hard, a master of modern Southern cuisine. Known for his rich flavors and vibrant presentations, Chef Mike brings soul food to life on your screen and plate.
Follow him for more culinary inspiration:
Instagram: @chefmikehard
Original Recipe Post: Watch on Instagram
Watch the Recipe in Action
📽️ Click here to watch the full video on Instagram