This recipe comes from pressurecookingtoday.com It's an adaptation from Lorna Sass for electric PC's but I used it in my stove-top version.
This was both easy and extremely good for a zip zip meal!
Quick Black-Eyed Pea Soup
Ingredients
2 T olive oil
1 lg onion, coarsely chopped
1 lg garlic clove, finely minced (I don't get my garlic out for less than 3 cloves!)
6 C chicken broth
1 smoked ham hock
2 C black-eyed peas, picked over and rinsed
3 large carrots, sliced
10 oz frozen bag sliced okra, defrosted, (I like okra so 16 oz bag)
Tabasco or cayenne to taste, (I used a chopped jalapeno and Tabasco)
salt, to taste
Directions
1) Add oil to PC over med-hi heat, when hot add the onion and cook, stirring occasionally, until tender, 5 min. Add garlic and cook for a minute.
2) Add the peas, broth, and ham hock. Lock lid in place. Bring to high pressure ( 2nd red line on this PC) for 10 minutes. Quick release.
3) Remove ham hock and add carrots, okra, and jalapeno to PC. Remove meat from hock and add to PC along with Tabasco (if using) and salt to taste. Simmer until carrots and okra are cooked 4-5 minutes. Dinner is done, time to bowl up!
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