Hopping John in a Pressure Cooker

This pressure cooker take on Hoppin’ John is a Southern classic streamlined for speed. Brown basmati rice, wild rice, frozen black-eyed peas, and a mix of collard and mustard greens all cook together under pressure in one pot, turning out a thick, savory, stick-to-your-ribs bowl in about an hour start to finish.

The double-rice blend is a nice twist on the traditional version. Brown basmati gives you fluffy, individual grains with a nutty fragrance, while wild rice adds chewy, almost woodsy pops of texture throughout. Together they make a more interesting bowl than plain white rice.

Old Bay seasoning is the backbone here. Combined with basil and garlic powder, it brings a warm, slightly peppery depth that ties the greens, peas, and tomatoes together. Start with a teaspoon and work up to a tablespoon depending on how bold you like it.

The natural pressure release after cooking is important. Quick-releasing can blow starchy liquid out through the valve and makes a mess, and the extra resting time lets the rice finish absorbing liquid so you get distinct grains instead of mush.

Pro Tips

• Simmer with the lid off first until frozen greens have separated. Dumping frozen blocks under pressure creates uneven cooking.
• Rinse both rices before adding to remove excess surface starch that can make the final dish gummy.
• Stewed tomatoes with their liquid add both acidity and moisture. Don’t drain them.
• Tabasco sauce on the table is, as the recipe says, a must. A few shakes of vinegary heat brighten every bowl.

Variations

• Add diced smoked ham hock or andouille sausage for a meatier, more traditional Southern version.
• Use turnip greens or kale if collards and mustard greens aren’t available.
• Stir in a splash of apple cider vinegar at the end for a tangy, bright finish.