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.