• Set the Ninja Foodi to "Sauté". Melt the butter and sauté the onion, garlic, celery, and carrots for about 5 minutes. The onions should be soft and translucent.
  3 tablespoons butter, 1 onion, 3 cloves garlic, 2 ribs celery, 2 carrots
• Add the stock, pigeon peas, ham hocks, jalapeno, thyme, and bay leaves and stir.
  6 cups chicken or vegetable stock, 16 ounces pigeon peas, 2 smoked ham hocks, 1 jalapeno pepper, 1 teaspoon dried thyme, 2 bay leaves
• Set the Foodi to High Pressure and cook for 15 minutes.
• Allow the pressure to naturally release for 10-15 minutes, then quick release the pressure.
• Remove the ham hocks when they're cool enough to handle. Remove the meat from the bones, chop or shred, and return to the soup.
• Add the half and half and apple cider vinegar, adjust the seasonings and serve!
  1 tablespoon apple cider vinegar, 1 cup half and half, kosher salt and black pepper

To Cook in a Slow Cooker

• Combine all the ingredients in a 4- to 5-quart slow cooker.
• Cook on Low for 6 to 8 hours, until the meat is tender.
• Remove and shred the meat from the ham hocks as above, and serve!