Step 1

Heat the tablespoon of oil in the pressure cooker pot over medium-high heat until the oil is shimmering (Sauté mode adjusted to high in my Instant Pot.) Add the onion and garlic to the pot and sprinkle with 1/2 teaspoon of salt. Saute until the onion softens, about five minutes.

Step 2

Add the black-eyed peas and nestle in the ham hock. Pour in the water, sprinkle with 1/2 teaspoon salt, and lock the pressure cooker lid.

Step 3

Lock the lid and pressure cook for 15 minutes in an electric pressure cooker, or 12 minutes in a stovetop pressure cooker. (On the Instant Pot, use the Manual or Pressure Cook setting, and set the cook time to 15 minutes.) When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.

Step 4

Discard the ham hock, and stir the pot. Taste and stir in salt and pepper until the beans go from bland to fully seasoned. (I usually add another half teaspoon to teaspoon of fine sea salt to the pot, plus a lot of fresh ground black pepper.) Serve and enjoy!