Collard Greens made in an Instant Pot are a shortcut to Southern perfection. What normally takes hours on the stove is ready in less than an hour. Made with bacon, onions, ham, and garlic - these collard greens couldn't be more delicious.
My stovetop collard greens recipe is hands down, our family's favorite collard greens recipe. I use my Instant Pot for everything so I knew we could use it to make an awesome greens recipe. When I tested this recipe, we ate every last bite.
Collard greens are an acquired taste - you either love them or hate them - or have just never had good ones. We love them. They are a southern staple and they are definitely one of those foods that taste much better than they look. Collard greens can be bitter if not cooked right, but I have added the perfect amount of heat, sweet, and acid to cut the bitterness. They are so delicious. (Plus, they can be made Paleo or Keto! )
(This recipe is a similar recipe to my Southern-Style Collard Greens Stovetop recipe, but the amount of spices is a little different because the pressure cooking process requires a little more seasoning to avoid the flavors getting muddled.)
🥘 Ingredient Notes
• Olive Oil
• Bacon (Try to find smoked bacon if you can.)
• Diced Onion
• Garlic
• Coconut Sugar for Paleo (or Brown Sugar for non-Paleo): The addition of sugar is pretty important for cutting the bitterness of the greens. (To make this Keto, you can use an equal amount of your favorite sweetener.)
• Red Pepper Flakes
• Tony Chachere's Creole Seasoning: we use this on damn near everything.
• Salt
• Pepper
• Chicken Broth: You can use chicken broth, stock, or bone broth.
• Fresh or Frozen Collard Greens
• Apple Cider Vinegar: Apple cider vinegar is also really important to help cut the bitterness in the greens.
🍽 Equipment Needed
- An Instant Pot
- Measuring cups/spoons
- A cutting board/sharp knife
- A spoon or rubber spatula for stirring
🥣 How to Make It
Here's how I make the very best Southern collard greens in an Instant Pot:
Step 1: Press the "Sauté" button on your Instant Pot and let it get nice and hot.
While the Instant Pot is heating up, dice up an onion, bacon, garlic, and ham (optional).
Step 2: Once the Instant Pot is hot, add 1 tablespoon of olive oil.
After a minute or two, the inner pot of the Instant Pot will be really hot and ready for oil. (Picture 1)
Step 3: Saute bacon and onion.
When the olive oil is hot, add diced bacon. (Picture 2) Once the bacon is a little crispy on the edges (but not totally cooked) - add diced onions. (Picture 3)
Step 4: Sauté until onion is mostly translucent, then add garlic.
Continue to saute the onions and bacon until the onions are translucent. Then, add garlic and sauté until the garlic is fragrant - about 2 minutes.
Step 5: Once garlic is fragrant, add ham if using it.
If adding ham, add it once you can smell the garlic cooking - cook for a minute or two - it doesn't need to cook for long. (Picture 4)
Step 6: Add sugar and spices.
After adding ham, add coconut (or brown) sugar and all of the dry spices (not apple cider vinegar) and mix well to combine. (Picture 5) Cook for another minute or two.
Step 7: Add the stock, then bring to a boil.
Pour in all of the stock and let it come to a boil. (Picture 6) This will allow all the flavors from the spices, garlic, ham, and bacon to infuse into the broth. Simmer this for 2 - 3 minutes. (Picture 7)
Step 8: Add the collard greens and stir them into the broth.
Add fresh or frozen collard greens to the stock mixture. Whether the greens are fresh or frozen, they just need to be well incorporated into the stock mixture. (Picture 8)
Step 9: Finally, add the apple cider vinegar.
(Picture 9) Mix the apple cider vinegar into the greens, then cancel the "Sauté" function.
Step 10: Put the lid on the Instant Pot and turn the knob to Sealing. (Picture 10)
Step 11: Set the Instant Pot to Manual Mode for 25 minutes.
Press the Manual or Pressure Cook button and adjust the time to 25 minutes using the - / + buttons (or the dial if your Instant Pot has one.) Be sure that it is set to HIGH pressure. (Picture 11)
Step 12: Let the Instant Pot naturally release (NR) for 10 minutes.
When the cooking cycle is complete, leave the Instant Pot alone and let the pressure release naturally for 10 minutes. This means, do not touch anything - just leave it alone and let it do its thing. The pin will still be raised but the knob should remain in the "Sealing" position. (Picture 12) The Instant Pot will start counting up from L 0:00. When it says, L 0:10, it is done.
Step 13: Finally, Quick Release (QR) any remaining pressure.
When the Instant Pot reads L 0:10 (give or take a few minutes), carefully turn the knob to the "venting" position and let the remaining pressure out. (Stand back to avoid a painful steam facial.) (Picture 13) When the pin drops, the lid is safe to open - again, stand back to avoid steam in the face.
Let your greens cool a little, (Picture 14) then serve immediately. (Picture 15) Greens are best served with a little pepper vinegar and a side of homemade cornbread.
🍳 Serving Suggestions & Uses
We like to finish our greens with a little pepper vinegar and a touch of extra salt and pepper. The pepper vinegar mellows out any leftover bitterness in the greens. Collard greens are an amazing side dish for any kind of dinner, but we enjoy them as an acidic side dish to otherwise heavy or greasy meals, like fried catfish or fried chicken.
🙋♀️ Frequently Asked Questions
Collard greens have bitter oils that are produced from a naturally occurring chemical called glucosinolate. It is released when greens are cut, chewed, or cooked. Did you know that some people can find greens to be up to 60% more bitter than other people? If you find greens to be REALLY bitter and you just can't stand them, you might just have taste buds that are sensitive to glucosinolate. (Just like how some people hate cilantro and others LOVE it.)
To reduce the bitterness in greens, you need to add the right balance of sweetness, acid, and heat. For this recipe, I add the right amount of apple cider vinegar, red pepper flakes, coconut sugar, and Tony Chachere's Creole Seasoning. When serving greens, we add a little bit of pepper vinegar and a little salt to finish rounding out the flavor.
✏️ Helpful Tips
- Add leftover ham, seasoning ham, or a ham hock to give a more meaty and smoky flavor to collard greens.
- Serve collard greens with a little pepper vinegar.
- We love to enjoy collard greens with "fried" chicken meatballs and Copycat Raising Cane's Sauce.
🍳 Other Yummy Southern Recipes
• Southern Fried Catfish
• Catfish Atchafalaya
• Crawfish Étouffeé
• Copycat Raising Cane's Sauce
• Top 10 Things to Eat in New Orleans
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Instant Pot (Pressure Cooker) Collard Greens
Equipment
Ingredients
- 1 tbsp olive oil
- ½ pound bacon, diced
- 1 large onion, diced
- 3 - 4 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon black pepper
- 1 tablespoon coconut sugar
- ¼ - ½ teaspoon crushed red pepper flakes
- 1 tablespoon vinegar, apple cider
- ½ teaspoon Tony Chachere's Creole Seasoning
- 2 pounds collard greens, frozen Frozen collard greens generally come in 16 oz bags so I use two.
Optional
- ½ cup leftover ham or seasoning ham diced
Instructions
- Press the Sauté button on your Instant Pot and let it get nice and hot. While the Instant Pot is heating up, dice up an onion, bacon, garlic, and ham (optional).
- Once the Instant Pot is hot, add 1 tablespoon of olive oil.
- When the olive oil is hot, add diced bacon.
- Once the bacon is a little crispy on the edges (but not totally cooked) - add diced onions.
- Continue to saute the onions and bacon until the onions are translucent. Then, add garlic and saute until the garlic is fragrant - about 2 minutes.
- If adding ham, add it once you can smell the garlic cooking - cook for a minute or two - it doesn't need to cook for long.
- After adding ham, add coconut (or brown) sugar and all of the dry spices (not apple cider vinegar).
- Mix well to combine. Cook for another minute or two.
- Pour in all of the stock and let it come to a boil. This will allow all the flavors from the spices, garlic, ham, and bacon to infuse into the broth.
- Simmer this for 2 - 3 minutes.
- Add fresh or frozen collard greens to the stock mixture. Whether the greens are fresh or frozen, they just need to be well incorporated into the stock mixture.
- Mix the apple cider vinegar into the greens, then cancel the Sauté function.
- Put the lid on the Instant Pot and turn the knob to Sealing.
- Now, press the Manual or Pressure Cook button and adjust the time to 25 minutes using the - / + buttons (or the dial if your Instant Pot has one.) Be sure that it is set to HIGH pressure.
- When the cooking cycle is complete, leave the Instant Pot alone and let the pressure release naturally for 10 minutes. This means, do not touch anything - just leave it alone and let it do it's thing. The Instant Pot will start counting up from L 0:00. When it says, L 0:10, it is done.
- Finally, Quick Release (QR) any remaining pressure. When the Instant Pot reads L 0:10 (give or take a few minutes), carefully turn the knob to venting and let the remaining pressure out. (Stand back to avoid a painful steam facial. )
- When the pin drops, the lid is safe to open - again, stand back to avoid steam in the face.
- Finish your greens with a little pepper vinegar and salt and pepper.
Notes
- Add leftover ham, seasoning ham, or a ham hock to give a more meaty and smoky flavor to collard greens.
- Serve collard greens with a little pepper vinegar.
- We love to enjoy collard greens with "fried" chicken meatballs and Copycat Raising Cane's Sauce.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Lisa cobb
This recipe sounds excellent! We are a household of 3 and 1 of us does not eat collards so buying fresh is out of the question. This is an easy way for the other 2 of us to use frozen collards! I do have one question; I would like to add smoked turkey to the recipe, too. At what point should I add it to the instant pot?
Kari
It depends if you want the turkey to absorb all the broth flavor or not - you can either add it right before cooking or add it after and set the Instant Pot to saute for a little bit to heat it!