How to Make It
Place black-eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot. Turn on the pot’s pressure cooker setting, according to package instructions. Cook, covered, until beans are tender, 15 to 20 minutes.
Drain the peas, saving liquid in a bowl. Discard the onion, garlic, and bay leaves. Pull meat off of ham hock. Shred and reserve meat; discard bone.
Wipe out the pot and turn on the sauté setting. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Add 1 cup chopped onion, celery, bell pepper, and jalapeño. Cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add the thyme, 1 1/2 cups water, and 1 cup reserved bean liquid to pot; bring to a boil.
Change heat to rice setting, stir in the rice; cover and simmer until the rice is tender, about 10 minutes.
Stir in the green onions, parsley, black-eyed peas, and shredded ham; sprinkle with salt and pepper. Adjust the consistency with additional reserved bean liquid if needed. The Hoppin’ John should be moist, but not soupy.