Step 1

Add the dried Black Eyed Peas to your pressure cooker along with 6 cups of water.

Step 2

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for TWO minutes at High Pressure.

Step 3

As soon as the cook time is up carefully open the valve, strain and rinse the peas.

Step 4

Add 2 cups of water to your pressure cooker bowl.

Step 5

Set a trivet on top of the water and add one cup of jasmine or white rice to a suitable 'pot in pot' pan or bowl along with 3/4 cup water into and the rice.

Step 6

Lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for SIX minutes at High Pressure.

Step 7

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release or 'NPR') for TEN minutes, then release the remaining pressure and open the lid.

Step 8

Add a little oil to a skillet and saute the onions, celery, and garlic, for about five minutes or until soft, or you can saute them using the saute setting on your pressure cooker but I find it's faster to cook them on the stove while the rice is cooking, then you will be ready to cook the peas.

Step 9

Add the quick soaked (as detailed above) or presoaked black-eyed peas to the water the pot along with the bay leaves and 6 cups gluten free chicken broth then lock the lid, turn the steam vent to 'sealing' and using the manual setting, adjust it to cook for THREE minutes at High Pressure.NOTE: The three minute cook time assumes you've used my presoak method for the black eyed peas, the cook time may vary if you have not soaked them (you'll probably need more time) or if you have soaked them overnight and depending how long you soaked them.

Step 10

When the cook time is up, you can use a quick pressure release to open the steam vent.NOTE: If you leave the beans in after the cook time is up they will continue to cook and may be too soft for your tastes. If you find they are still a little hard after three minutes of pressure cooking you can gently simmer with a lid on for a little bit longer.

Step 11

Drain the peas and gently mix them together with the cut up smoked turkey leg, onions, celery, and garlic mixture. Season with salt and pepper, garnish with green onions if desired, and serve hot.

Step 12

If you don't like the texture of the turkey leg (my kids didn't) then crispy bacon pieces would be a good substitute to serve.