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–+ servings
A white bowl of collard greens with an Instant Pot in the background.
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Instant Pot Collard Greens

Collard greens cook up tender and flavorful in your pressure cooker in a fraction of the time than on the stovetop!
Prep Time 15 minutes
Cook Time 13 minutes
Time to reach pressure and NPR 25 minutes
Total Time 53 minutes
Servings 6

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.