2poundpork shoulder roastdiced into 1/2-inch cubes with any large chunks of fat removed
1bell pepperseeded and diced (green or red)
1jalapenoseeded and diced
1teaspoonfreshly cracked black pepper
2teaspoonsvinegar based hot saucelike Tobasco
Rinse the beans in a collandar and set aside.
Heat the oil in the Instant Pot on saute mode. When the oil is shimmering, add the pork in small batches. In order to get a nice sear, I divided my pork into three batches. Allow to cook without stirring until the bottom is golden brown, then transfer to a plate. You do not want to cook the pork; just make one side nice and crispy. Continue with remaining pork until complete.
Add the onion, celery, bell pepper, jalapeno, and garlic to the Instant pot and cook, stirring while scraping up any bits stuck to the bottom, until lightly browned, about 6 to 8 minutes. The total cooking time for the pork and the vegetables was about 30 minutes for me.
Add the remaining ingredients (except for the black eyed peas) and the browned pork along with any juice from the plate back to the Instant Pot. Attach the lid, lock, and cook on high pressure for 10 minutes.
Quick release the pressure. Add the black eyed peas, stir, and then close lid and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes, then release remaining pressure (if anto open the lid. Disgard bay leaves. Add additional salt, if desired. Serve and enjoy!
Unlike many black eye pea recipes, you do no need to soak them ahead of time. Just a thorough rinse when using the Instant Pot.