These Instant Pot collard greens are tender, flavorful, and so easy to make as your Instant Pot will have them ready to eat in a flash! Collard greens are a classic in the South and can be served at any meal from Sunday family dinner to backyard cookouts. They're a fantastic way to add some greenery to your plate and will be a hit on any occasion!
Pressure Cooker Collard Greens Recipe
Instant Pot collard greens are a fun way to incorporate what, for many of us, are unique vegetables into the monthly menu. If you’ve never tried these tasty greens, this is a good place to start!
This recipe uses garlic, bacon, and onion to highlight the greens, even adding a smattering of red pepper flakes for some extra heat. With just a few key ingredients, you can create a whole world of flavor!
Jump to:
- Pressure Cooker Collard Greens Recipe
- ❤️ Why I Love This Recipe
- 🥘 Instant Pot Collard Greens Ingredients
- 🔪 How To Make Instant Pot Collard Greens
- 🍽️ What To Serve With Collard Greens
- 💭 Angela's Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Recipe FAQs
- 😋 More Easy Side Dishes To Make
- 📖 Recipe Card
- 💬 Comments & Reviews
If you're looking for more collard greens recipe ideas, be sure to check out my collard greens with ham hocks, collard greens with bacon, or black-eyed peas with collard greens!
I’m a big fan of traditional American southern food. Give me some BBQ with cheese grits and homemade mac and cheese any day of the week.
I also love collard greens. Especially with fried chicken! Yum! Unfortunately, most recipes require hours of cooking your collards.
The quick cook time is why this pressure-cooked option is so fantastic. Instant Pots really are a lifesaver on days when slow cooking just isn’t an option!
❤️ Why I Love This Recipe
Easy Prep! There’s only 5 minutes of prep work and your Instant Pot will do the rest!
Super Flavorful! These greens are amazing when cooked to perfection!
It's Traditional Southern food! Explore regional cuisines and find a new tradition of your own!
🥘 Instant Pot Collard Greens Ingredients
Most of the ingredients on this list will be in your pantry. You’ll want to buy fresh collards when you want to make this recipe!
- Collard Greens - 1 pound of collard greens. Greens that are firm and crisp with dark green leaves are the freshest.
- Bacon - 4 slices of bacon. Look for a smoked option and cut it into chunks.
- Yellow Onion - 1 small yellow onion. You can use a yellow or white onion and finely chop or mince it.
- Apple Cider Vinegar - 2 tablespoons of apple cider vinegar or an apple cider vinegar substitute. Vinegar adds some tang to balance out the saltiness of the dish.
- Chicken Broth - 32 ounces of chicken broth. This translates into 1 32-ounce carton or 4 cups.
- Garlic - 1 tablespoon of minced garlic. Sauteing garlic releases a whole new level of flavor that will disperse throughout the dish.
- Red Pepper Flakes - 1 teaspoon of red pepper flakes, to taste. Spice it up as much or as little as you want!
- Salt & Pepper - ½ teaspoon each, salt & pepper. Season to taste at the very end.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Instant Pot Collard Greens
If you know your way around a pressure cooker, this will be a simple recipe! If not, read carefully and grab your manufacturer’s instructions. You’ll also need an Instant Pot or pressure cooker, a knife set, and a spatula.
This recipe will make approximately 4 servings, but you could always double the recipe to make more!
- Chop. Prepare your 1 pound (454 grams) of collard greens by rinsing them under cool water and then trimming the leaves away from the stems. Once trimmed, chop the collard green leaves into 1 ½ to 2-inch squares (or your desired size).
- Saute. Heat your Instant Pot using the saute setting and cook the 4 slices of cut bacon and 1 chopped yellow onion (143 grams) until the bacon is beginning to crisp and the onions are tender - about 5 minutes. Add the 1 tablespoon (8 grams) of minced garlic and continue to saute for an additional 30 seconds.
- Add. Turn off the saute setting and pour in the 2 tablespoons (30 milliliters) of apple cider vinegar and 32 ounces (907 milliliters) of chicken broth. Use your spatula to scrape the brown bits of bacon off the bottom of the pot. Add in your collard greens and stir. Then, add 1 teaspoon (2 grams) of red pepper, and ½ teaspoon (3 grams) of each salt & pepper to taste.
- Pressure cook. Seal the lid of your Instant Pot securely and make sure that the venting knob is in the sealed position. Use the manual function to cook the collard greens on high pressure for 5 minutes. It may take 10-15 minutes for the pressure to build.
- Pressure release. Following the manufacturer's instruction manual, release the pressure using the NPR (natural pressure release) for 20 minutes. Carefully quick-release any remaining steam after allowing the Instant Pot to vent, then carefully release the lid.
- Season and serve. Taste your creation and add more seasonings if needed. Serve while warm.
🍽️ What To Serve With Collard Greens
Instant Pot collard greens make a tasty side for lunch, dinner, or even a Southern-themed brunch. I recommend serving them with instant pot pulled pork, southern baked macaroni and cheese, and my creamed corn cornbread. Enjoy!
💭 Angela's Tips & Recipe Notes
- Buy bagged, pre-chopped collards. To save a few minutes of time, you can purchase collard greens already chopped. Just make sure to note whether or not they need to be washed. *I’d still check through and remove the largest stem pieces!
- Deglaze your pot. Deglazing your pot in step 3 adds amazing flavor, but it also will keep you from getting a “burn” message on your Instant Pot. When food gets stuck to the sides or bottom and becomes overcooked, you’ll have an unhappy pot.
- Double the recipe. 2 pounds of greens will fit in a 6-quart Instant Pot. Don’t worry about overfilling it if you’re trying to maximize your output.
🥡 Storing & Reheating
Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Freezing Collard Greens
Collard greens can be frozen in an airtight container or freezer bag. Eat within 6 months or so (3 months for the best flavor).
Reheating Instant Pot Collard Greens
Leave frozen leftovers in the fridge overnight to thaw. Then, pour them into a saucepan and warm over medium-low heat until you reach your desired temperature.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
For those sensitive to the bitterness of collards, try adding a teaspoon of salt and a teaspoon of lemon juice when they are cooked. Mix thoroughly and taste. If it is still too bitter, add a bit more of both.
You can definitely make this recipe with other greens or a combination of other greens and collards. Kale, chard, mustard greens, or turnip greens are all good options. Note that thinner greens may require less cooking time.
I recommended removing the tough stems from collard greens before cooking, as they can be fibrous and take longer to cook. Use only the tender leaves for this recipe and make sure if you are buying packaged collard greens that you double-check for large stems!
😋 More Easy Side Dishes To Make
- Southern Fried Corn - This recipe features a mountain of freshly cooked sweet corn with garlic butter and onions!
- Cheesy Bacon Ranch Potatoes - An easy potato side dish with a combination of sour cream, cheese, and crispy bacon!
- Southern Coleslaw - A quick and easy coleslaw full of crunchy vegetables tossed in a flavorful dressing!
- Steakhouse Creamed Spinach - Rich, creamy spinach that's perfect for any time you'd like an amazingly flavorful side for dinner!
- Potatoes O'Brien - These potatoes are incredibly easy to make and the ultimate breakfast side!
- Roasted Mini Peppers - A simple and delicious side dish to pair with practically any main course!
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📖 Recipe Card
Instant Pot Collard Greens
Ingredients
- 1 lb collard greens
- 4 slices bacon (smoked is best, cut into chunks)
- 1 small yellow onion (finely chopped or minced, or use white onion)
- 2 tablespoon apple cider vinegar
- 32 oz chicken broth (1 32-ounce carton, or 4 cups)
- 1 tablespoon garlic (minced)
- 1 teaspoon red pepper flakes (to taste)
- ½ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your collard greens by rinsing them under cool water and then trimming the leaves away from the stems. Once trimmed, chop the collard green leaves into 1 ½ to 2 inch squares (or your desired size).
- Heat your Instant Pot using the saute setting and cook the cut bacon and onion until the bacon is beginning to crisp and the onions are tender, about 5 minutes. Add the minced garlic and continue to saute an additional 30 seconds.
- Turn off the saute setting and pour in the apple cider vinegar and chicken broth. Use your spatula to scrape the brown bits of bacon off the bottom of the pot. Add in your collard greens and stir. Then, add the red pepper, and salt & pepper to taste.
- Seal the lid of your Instant Pot securely and make sure that the venting knob is in the sealed position. Use the manual function to cook the collards on high pressure for 5 minutes. It may take 10-15 minutes for the pressure to build.
- Following the manufacturer's instruction manual, release the pressure using the NPR (natural pressure release) for 20 minutes. Carefully quick-release any remaining steam after allowing the Instant Pot to vent, then carefully release the lid.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- To save time, you can purchase bagged, already chopped collard greens.
- This recipe will also work with other greens, alone or in combination with the collard greens, such as kale, chard, mustard greens, or turnip greens. Depending on thickness, some greens may require a shorter cooking time.
- Deglazing the pot is important for flavor, but it will also prevent you from receiving a "burn" message on your Instant Pot due to the overcooked bits of food stuck to the bottom.
- 2 pounds of greens will fit in a 6-quart Instant Pot, so you may double the recipe if desired.
Anonymous says
Loved it! Small change…instead of bacon used smoked ham pieces. Perfect and so much faster than stove top!