Instant Pot Southern Stew

pressureluckcooking.com

LadyJMayo

2 tablespoons reserved bacon grease or vegetable oil (see Jeff's Tips)

2 tablespoons (¼ stick) salted butter (see Jeff's Tips)

1 medium yellow onion, diced

3 ribs celery, diced

1 large green bell pepper, diced

2 pounds pork sausage of your choice (the kind in a tube also known as a “chub” - make sure it's thawed if you got it frozen)

16 ounces (1 pound) collard greens, chopped with hard center stalks discarded (see Jeff's Tips)

1 cup of sherry wine or a dry white wine (like a Sauvignon Blanc)

5 cups of ham broth (add 1 more cup of broth if not using the wine)

2 teaspoons Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon seasoned salt

1 teaspoon black pepper

2 (15.5-ounce) cans black-eyed peas, rinsed and drained

1 cup of heavy cream or half & half

1 to 2 teaspoons Creole/Cajun/Louisiana seasoning (I use Tony Chachere’s)

Hot sauce, for serving

Directions at pressureluckcooking.com

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