Instant Pot Collard Greens

Instant Pot Collard Greens

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You don’t need to add liquid to the pot before cooking—the collards will release plenty while they’re in there. You can reduce the braising liquid as much or as little as you want once they’re done. We like to serve the greens a little saucy, but you can simmer until the liquid is slightly reduced if that’s what you prefer.


  • 3 Tbsp. grapeseed or extra-virgin olive oil
  • 1 medium white onion, finely chopped
  • 6 oz. slab bacon, cut into 1x¼" lardons
  • Kosher salt, freshly ground pepper
  • 3 bunches collard greens (about 1¾ lb.)
  • 1 fresh red chile (such as Fresno), cut into thin rounds, seeds removed if desired
  • Louisiana-style hot sauce (for serving)

Recipe Preparation

  • Heat oil in Instant Pot on Sauté setting (or heat over medium-high if using another pressure cooker). Add onion and bacon, season with salt and pepper, and cook, stirring occasionally, until onions are softened and just beginning to brown and bacon has rendered some of its fat, 5–6 minutes.

  • Meanwhile, cut collard leaves away from stems; discard stems. Cut leaves in half through the midline. Stack leaves and cut crosswise into 1"-thick strips. Add collards and chile to pot, season again with salt and pepper, and cook, tossing frequently, until collards are shiny and wilted, 3–4 minutes. Lock lid and cook on high pressure 12 minutes.

  • Release pressure manually, then open lid and taste collards; adjust seasoning as needed. If there’s a lot of liquid in the pot, simmer on Sauté setting until reduced enough to lightly coat greens.

  • Transfer collard greens to a platter. Season with hot sauce as desired.

Recipe by Carla Lalli MusicReviews SectionDelicious and easy. I skipped the chile and added Tabasco, and a little bit of apple cider vinegar.maddieseanPhiladelphia06/15/20I made these exactly as written and they taste just like the greens from my favorite New Orleans soul food restaurant. Easy and delicious with a perfect amount of chew. If you want to be with the saints when they go marching in, crumble a piece of cornbread over the greens and add Tabasco with abandon.-Bess-Houston by way of New Orleans05/07/20Amazing with garlic, hot chili sauce. A tremendous recipe for greens.lg_kelly3860Austin, TX04/04/20This is a great recipe. I did add some apple cider vinegar (about 1 tbsp) to deglaze the pot and tender the greens. You can also add leftover ham if you have it. In general a great recipe..will do againlg_kelly3860Austin 04/04/20Don’t you hate it when people review without having made a dish? Ugh... anyways these collards came out SO DAMN GOOD. Thank you for never failing me Carla <3I followed the recipe to a T adjusting only to add some white vinegar and I reduced the pressure cook time to 10 mins. Came out so, so good.savannahtabithaPhiladelphia 01/11/20Interesting recipe. I grow collards and I have an instant pot which I love. The max I have ever tried to cook greens in my instant pot is 4 minutes. Twelve minutes sounds like the greens would liquefy. I would be interested in making this recipe if there was a substitute for the bacon. Not into bacon.AnonymousCalifornia01/05/20Just delicious. Made a couple of tweaks: left the collards in larger pieces and left in some stems for a bit more toothsomeness. Added 2 tbsp distilled white vinegar for tang, which complemented the caramelized bacon perfectly. Note that there was almost no liquid at the bottom of the pot after 12 min of pressure cooking (maybe adding a bit of broth would help?) but not a dealbreaker for me. Planning to serve with grits and maybe a fried egg.AnonymousWorcester, MA11/15/19

  • 8 bacon slices, cut into 1/2-in. pieces
  • 1 medium-size (about 12 oz.) yellow onion, chopped (1 1/2 cups)
  • 1 large (2 lb.) bunch collard greens, stemmed and chopped (about 14 cups)
  • 1 cup lower-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons hot sauce, plus more for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 5 minutes. Add bacon and onion to cooker. Cook, stirring occasionally, until bacon begins to crisp and onion softens, about 12 minutes. Stir in collard greens and broth cook, scraping up browned bits on bottom of cooker, until collards just begin to wilt, about 2 minutes. Stir in vinegar, sugar, hot sauce, salt, and pepper. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)

Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 10 minutes.) Remove lid from cooker. Serve with additional hot sauce.

Ingredients for Instant Pot Collard Greens

  • Collard Greens: I remove the stems for the best taste and texture.
  • Chopped Ham: Leftover dinner ham, thickly sliced deli ham, or Country ham.
  • Bacon
  • Garlic
  • Onion
  • Broth: Chicken, vegetable or beef broth.
  • Rice Vinegar: You can use distilled vinegar or apple cider vinegar in a pinch, but the vinegar flavor will be stronger.
  • Brown Sugar: Golden Monkfruit works if you are low carb or keto.
  • Spices: Salt, pepper, paprika, garlic powder, onion powder

  • First, use the sauté function to sauté the diced onion and bacon pieces (and any other meat) in EVOO for about 5 minutes or until bacon is cooked and onion is tender.
  • Second, add the greens and broth cook on high pressure for 3o minutes. To get to high pressure, turn the IP off (as it will still be on sauté). Press “manual” to get to pressure. Press “pressure” to choose low or high setting. Press + or – to move the time to minutes desired.
  • Third, when greens are cooked, the IP will switch to a warm countdown. The lid can be opened at any time or greens can stay in the IP until you are ready to serve them.

In the video below, I show how I make the greens for those who want to have a little visual:-)

These greens are SO delicious and easy that you won’t believe it. You’ll never feel like you have to go to Cracker Barrel for good, Southern greens when you learn to make them yourself:-)

If you want to go all out with the Southern fare, serve the greens with zipper peas or black eyed peas and this Pimento Cheese Cornbread, Greens, peas & cornbread

If you try these, let me hear your thoughts. I try to reply quickly to everyone who writes!

And please visit our Family Savvy storefront to see my amazon faves and must-haves for you, your home, and your loved ones.

Southern Style Pressure Cooker Collard Greens Recipe

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern style collard greens are like a dream come true. In fact, it&rsquos a must item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.

First, it took so much time to do the soaking and washing. Then, it took hours of cooking it on the stove to make sure they were tender. Then, there&rsquos the smell&hellipthat good ol&rsquo stinky collard greens smell. Yea, these were the reasons why I avoided cooking collards at home for the longest.

But the Instant Pot Electric Pressure Cooker came to the rescue and now I can make collards in less than an hour! I&rsquom sharing my one pot collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout Thanksgiving, my collards are going to be the easiest thing you make.

Why you should eat more Collard Greens

Collard greens are full of many essential vitamins and they&rsquove been noted as one of the vegetables that can aid in the prevention of cancer. You can read more about all the great health benefits of here.

Also, collard greens are delicious when prepared right and are a great way to introduce kids to vegetables. My 10 year old loves these southern style collard greens so I make them quite often.

Fresh or bagged Collards, which to use?

I&rsquove made this recipe with both fresh collard greens (the ones that require all that soaking and washing) and the collard greens you find in a bag in the store. Guess what the difference was? Absolutely nothing&hellipexcept the price and convenience. The bag was about 2 dollars more than what I spend on the fresh collards but it was so much more convenient. No longer will I take hours and hours to wash my collard greens.

If you want to use fresh collards, you can read more about cleaning them here. Or you can be like me and BUY THE BAG.

What makes these pressure cooker Collard Greens so Flavorful?

That good ol&rsquo turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don&rsquot even add salt when I prepare this recipe. It&rsquos just not needed.

How long to cook collard greens in the Pressure Cooker

I prepared this recipe in my 6qt Instant Pot electric pressure cooker. The pressure cook time for this recipe as written is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.

Cooking collard greens in your pressure cooker is so easy it should be done more often.

Instant Pot Collard Greens

Once you cook collard greens in your Instant Pot, you&rsquoll never want to make them any other way! Twice as fast compared to boiling on the stove!

Traditional collard greens recipe requires boiling them for an hour in a pot on the stove, which means that not only do you have to wait an hour, but also that you have to be &ldquobabysitting&rdquo a pot of boiling water. That&rsquos the worst thing about cooking on the stove &ndash it holds you hostage in the kitchen. As usual, Instant Pot comes to the rescue! If you don&rsquot know what Instant Pot is, click here to read my article &ldquoWhat Is Instant Pot&rdquo &ndash you&rsquoll thank me later :)

With the Instant Pot, you truly &ldquoset it and forget it&rdquo. Stuff the collard green into the Instant Pot, pour some water, press the button and you are free to leave!

When the cooking time is up, Instant Pot will automatically stop cooking &ndash it doesn&rsquot need your intervention. If you aren&rsquot ready to retrieve your perfectly cooked collard greens right away, it will keep them warm for you until you can get around to it!

Cooking collard greens in the Instant Pot is super easy. All you need to do is put collard greens in the Instant Pot along with 1/2 cup of water and pressure cook for 25 minutes on High pressure, followed by a quick release (QR). That&rsquos all there is to it!

The basic Instant Pot collard greens version is vegan &ndash just collard greens and water :) Of course, you can add any flavorings your like! You can use chicken stock instead of water, you can add cooked hamhocks or smoked turkey together with collard greens to the Instant Pot, or you can make it with bacon. For bacon collard greens, first saute chopped bacon in the Instant Pot on a Saute setting, then add water and collard greens and cook as usual.

Instant Pot collard greens are so tender and mouthwatering! These true Southern collard green just melt in your mouth! Enjoy!

If you like Instant Pot collard greens, you will also love these easy recipes:

In a bowl, stir together tomato paste, broth, smoked paprika, and 1/4 tsp salt.

If not using the vegetable broth, use 1/2 tsp of salt.

Select the saute setting on the instant pot and heat the oil.

Add the onion and garlic and saute for about 5 minutes, until the onion has softened.

Stir in the greens and saute for about 1 minute, until wilted lightly, then stir in the carrots and tomato paste mixture.

Secure the lid and set the pressure release to sealing.

Press the cancel button to reset the cooking program, then select the steam setting and set the cooking time for 8 minutes at high pressure.

Perform a quick release by moving the pressure release to venting.

Open the pot, give everything a final stir, and serve with the hot sauce alongside.

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These Southern style pressure cooker collard greens are so easy to make.

All you have to do is put everything in your Instant Pot, set the timer for 5 minutes, and wait. Remember, it will take about 10-12 minutes for your pressure cooker to come to pressure so plan accordingly.

I have a 6 qt. Instant Pot and was able to cook 2 pounds of collard greens. However, you can simply cut the recipe in half if your pressure cooker is smaller or you want to cook a smaller quantity. The cook time will remain the same.


Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads “Hot” add the oil.

Add the onion and cook it, stirring occasionally, until tender.

Add the garlic and cook about 30 seconds or until it starts to smell fragrant, stirring constantly.

Stir in the chicken broth and set the ham hock in the broth. It may not be covered with broth, and that’s okay.

Turn off the Sauté mode and put the lid on the pot and lock it into place. Set the Steam Release Knob to the Sealing position (not on the Ultra). Press the Meat/Stew button (or use dial on Ultra) and use the + or – button to select 35 minutes.

When the cooking cycle has finished wait 10 minutes and then manually release the remaining steam by turning the knob to Venting (on the Ultra, push the button) until the pin in the lid drops. Then open the lid.

If you can, try to break up the ham hock a little using 2 forks. It might still be tough, so don’t try too hard as it will be hot! I like to break it in half to help it cook more. But it’s okay if you can’t or don’t want to. Just flip it over!

Add the collard greens to the pot and use a spoon to push them down into the liquid.

Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again.

Press Manual (or Pressure Cook) and use the + or – button (or dial) to choose 25 minutes.

When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam until the pin in the lid drops.

Open the lid and remove the ham hock to a bowl. Use 2 forks to separate the fat and bones from the meat. Save the bones in the freezer for a batch of Bone Broth! Discard the fat.

Shred the meat and add it back into the collard greens.

That’s it! You now have a rich and tasty batch of collard greens! Serve them hot with a side of cornbread to sop up the pot likker (pot liquor)!

Thank you for reading my Keto Instant Pot Collard Greens Recipe . Please come visit again as I continue to post recipes, great keto information, tip guides, and forming the best keto recipe list on the internet. Thanks for supporting the keto god blog.