• For seven minutes, use the "sauté" setting on the Instant Pot. Apply the oil to the pot's bottom. After the oil begins to shimmer, add the bell pepper, celery, onion, and jalapeño combination. Stirring constantly, cook the aromatics for around 6-7 minutes, or until they become soft.
• Add the garlic and heat for a further minute.
• To the saucepan, add the black-eyed peas, worcestershire, cajun spice, bay leaves, and chicken stock. After combining everything, cover the pot with the lid to keep it in place.
• Choose "manual" or "pressure cook" on the Instant Pot and set the timer for 35 minutes. Once the cooking cycle is over, let the pressure naturally release in the "vent" position for a duration of 7 to 10 minutes, or until the steam stops completely.
• Remove the smoked meat from the pot by opening the cover, then let it cool for a few minutes before handling. Mix the ingredients well. Returning to the meat, shred it off the bones into bite-sized pieces using two forks or, if preferred, your hands fitted with disposable gloves. Return the meat chunks to the pot.
• Once everything is well combined, take the bay leaves out of the saucepan. The mixture will appear extremely brothy at this point. To break up some of the peas, just give it a few strokes with a potato masher. Stir to blend. This will break down some of the peas, giving the mixture a creamier consistency.
• If desired, add extra cajun seasoning after tasting the peas. For added comfort, serve immediately with cooked white rice or cornbread and a garnish of finely chopped parsley. Have fun!

Stovetop Instructions:

• You must soak your peas beforehand. There are two types of soaking techniques available to you. Place the peas in a big dish, cover with cold water, and let soak all night. In a big saucepan, bring roughly 6-7 cups of water to a boil for a quicker soak option. After that, pour in the peas and turn off the heat source. Give the peas between thirty and sixty minutes to soak in the boiling water. Once the peas have soaked, remove the excess water and set them aside.
• From this point on, you will essentially follow the instructions listed above, with the exception of cooking everything in a big stock pot or Dutch oven over the stove. Steps 1-2: Sauté the aromatics over medium heat.
• Once everything has been combined (step 3), place a lid on the pot. The peas should be cooked on the stove for 45 to 1 hour, or until they are soft, over medium heat. Make careful to periodically return to the saucepan to check on and stir the peas. Just add a dash extra water or stock/broth if you notice that the pot is losing liquid too rapidly or requires additional liquid to keep from sticking. If necessary, lower the heat to medium-low.
• Tear the flesh off the bones after removing the smoked meat. Return the meat chunks to the saucepan and swirl to mix. To break up some of the peas, just give it a few strokes with a potato masher. This will cause some of the peas to break down, giving the mixture a creamier consistency. Stir to blend.
• If desired, add extra cajun seasoning after tasting the peas.