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Jumpin' John


  • To pressure cook the brown rice:
  • 1 cup brown rice
  • 1 1/2 cups water or broth
  • salt to taste, after cooking
  • To pressure cook the black-eyed peas:
  • 1 1/2 cups black eyed peas picked over
  • 1 medium onion diced to equal at least 1 cup
  • 1 clove minced garlic
  • 1 to 2 teaspoons smoked paprika
  • 1/4 teaspoon chipotle chili powder optional, if you like it spicier
  • 1 1/4 cups vegetable broth


  • Rice Instructions:
  • Put rice and water into the pressure cooker. Bring to pressure. Cook at high pressure for 22 minutes. Remove from heat and let the pressure come down naturally. Remove lid and add salt to taste.
  • If making more than 1 cup of rice, reduce liquid by 1/4 cup for each additional cup of rice (for example, use 2 ¾ cups liquid for 2 cups of rice)
  • Peas Instructions:
  • Soak black-eyed peas overnight or quick-soak by putting 3 inches of water over the peas, and bringing to a boil. Let sit for 1 hour. Drain water. Or alternately you can soak overnight.
  • In pressure cooker, Add the onion and dry sauté for 2 minutes over medium high heat or on sauté setting in your electric pressure cooker. Add the garlic, smoked paprika and chipotle powder, if using. Sauté 1 more minute and add the drained peas and broth. Lock the lid on the pressure cooker and bring to high pressure. Lower the heat to maintain high pressure for 3 minutes. Remove from heat and quick release the pressure. Or cook in your electric pressure cooker for 2 minutes and let the pressure come down naturally.
  • Remove the lid, tilting it away from you. Add salt, and stir. Let peas sit without the lid for at least 5 minutes. Adjust seasonings. Serve hot over rice, along with greens.