2 tbsp extra virgin olive oil
1 small onion, chopped
1 tsp minced garlic
4 cups pastured bone broth
2 cups water
1 pound dried black-eyed peas
2 bunches of mustard greens, cut into ribbons
1 tsp dried thyme
1 tsp sea salt
½ tsp black pepper
Set the Instant Pot to Sauté mode (medium).
Add the oil to the inner pot.
Saute the onion and garlic for several minutes.
Add the black-eyed peas, broth, water, chopped greens, salt, pepper, and thyme.
Turn the vent to sealing and set to cook on Manual (high pressure) for 15 minutes. Allow natural release.
Salt and pepper to taste.
Optional: serve with crusty bread for soaking up the pot liquor.
Substitute other bitter greens, like kale, collards, etc. for the mustard greens.