These Instant Pot Collard Greens cook up so tender and flavorful in a fraction of the time than on the stovetop. This classic southern side dish is made so much easier by utilizing the convenience of your pressure cooker!
I have to admit, I was a little skeptical when I first started testing this recipe. Collards are something you just don’t play around with. I consider them the most important side dish during the holidays.
I have my tried and trusted slow cooker collard greens and stovetop collards, but was curious as to how they’d turn out in the pressure cooker.
Well, I was pleasantly surprised at the outcome – perfectly tender and savory collards in a fraction of the time while freeing up the stovetop. YES!
What You’ll Need
- Collards – 1 large bunch which is normally 1 ½ to 2 pounds.
- Chicken broth – I use low sodium so that I can better control the saltiness (especially since salt pork is in this recipe).
- Salt pork or bacon– Cut into about ¼ inch pieces. If you place your pork in the freezer for about 30 minutes prior to cutting it firms it up, making it easier to cut.
- Apple cider vinegar – You can also use red wine vinegar, if desired.
- Brown sugar – Molasses is a great substitute if you don’t have brown sugar.
- Salt and black pepper
Stems or No Stems?
This is 100% personal preference. I like to remove most of the large portion of the stem, but it’s totally up to you!
How to Prepare
Following is a very brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Set your Instant Pot to the high sauté function. Add pork and cook until it begins to crisp.
- Pour in ½ cup of the chicken broth. Scrape the bottom of the pot with a wooden spoon, scraping up the browned bits.
- Add the remaining chicken broth, vinegar, brown sugar, salt and pepper. Stir to combine.
- Add collards to the pot. Using a set of tongs, toss the leaves to coat with the chicken broth mixture as evenly as possible. Turn off the sauté function.
- Cook on manual setting (high pressure) for 5 minutes. Allow the pressure to naturally release for 20 minutes, then quick release the remaining pressure.
Serve with skillet cornbread for the ultimate southern treat!
Enjoy!
More Southern Deliciousness
Instant Pot Collard Greens
Ingredients
- 4 to 6 ounces salt pork or bacon cut into ¼ inch pieces
- 3 cups chicken broth low sodium
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ¼ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 1 large bunch collard greens rinsed well and large stem portion cut from leaves (discard any yellow leaves)
Instructions
- Stack 3 to 4 of the prepared collard leaves on top of one another and cut into approximately 2 inch pieces (or the size of your preference).
- Set your Instant Pot to the high sauté function. Add pork and cook until it begins to crisp (about 8 minutes), stirring often.
- Pour in ½ cup of the chicken broth. Scrape the bottom of the pot with a wooden spoon, scraping up browned bits.
- Add the remaining 2 ½ cups chicken broth, vinegar, brown sugar, salt and pepper. Stir to combine.
- Add collards. Using a set of tongs, toss the collards to coat as evenly as possible with the chicken broth mixture.
- Press "cancel" to turn off the sauté function.
- Pack/press the collard greens in the pot to ensure they are not over the maximum fill line.
- Place the lid on your pressure cooker and lock. Steam release knob should be set on "sealing".
- Cook on manual setting (high pressure) for 5 minutes.
- Allow the pressure to naturally release for 20 minutes, then quick release the remaining pressure.
- Carefully remove lid and stir. Season with additional salt and pepper, if desired.
Notes
- To store, allow collards to cool, then store in the fridge in an airtight container for up to 3 days.
- My bunch of collards was 1 ½ pounds and this recipe yielded approximately 5 cups of collards after cooking.
- Collard bunches typically range from 1 ½ to 2 pounds. I’d use 4 ounces of salt pork for 1 ½ pounds and 6 ounces for a 2 pound bunch.
- Helpful tip: If you place your salt pork (or bacon) in the freezer for about 30 minutes before cutting it will firm up a little, making it easier to cut.
- This recipe was tested using a 6 quart Instant Pot.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Yummy!
Thank you, Arthur!