Add the 4 ounces of Chorizo to the inner pot and turn the sear/sauté on high.
Dice up the onion and green pepper into ¼-½" dice. Slice the jalapeno pepper. Mince the garlic. Chop the ham into small chunks. Chop up collard greens if needed. If using uncut collards, reserve the stems too. Rinse the black eyed peas.
Add the onion, green pepper, celery, garlic, and jalapeno pepper, into the inner pot and sauté for 10 minutes, stir frequently to prevent the Chorizo from sticking.
Add in the spice blend and stir to combine with the vegetables. Add the rinsed black eyed peas, ham hock, and 3 cups of chicken stock. Add in 2 cups of the collard greens. Put the pressure lid on and turn the valve to seal. Pressure cook on high for 10 minutes.
While the Hoppin John is pressure cooking, rinse rice really well until the water runs clear.
When the first pressure cook is completed, immediately release the pressure and remove the lid. Add in the remaining collard greens and stems if using. Add in the ham and stir.
Place the rack in the high position and make sure the legs hit the bottom. Put the rice in the 6" x 2" Fat Daddio pan and add 2 cups of water. Place it, uncovered, on the rack.
Put the pressure lid on and turn the valve to seal. Set the pressure to high for 2 minutes. Allow the pressure to naturally release for 5 minutes and then manually release the remaining pressure.
Remove the rice and transfer it into a large bowl. Fluff with a fork.
Serve the Hoppin' John over the rice. Enjoy!