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!
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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.