Add oil to pot and press Saute'. When oil is hot add onion, celery, green pepper, bay leaves and cook stirring occasionally until onions are clear.

Add thyme, paprika, pepper and salt. Stir well.

Add garlic and Jalapeno and cook 30 seconds stirring frequently.

Add the broth, bacon, vinegar, and ham hock.

Stir in black eyed peas, collards (optional) than lock the lid, cancel the saute' and turn steam release valve to lock.

Cook 17 minutes (select beans option, medium, add 2 minutes,)

After cooking cycle completes let sit, undisturbed 15 minutes. After 15 minutes release pressure.

Open, stir, discard bay leaves and ham hock. Serve over rice or just plain.