Instant Pot collard greens are a Southern-inspired side dish made much quicker in an electric pressure cooker. These Southern greens have a ton of flavor from bacon and ham, and you’ll want to drizzle the cooking liquid on everything!
Now I don’t like to keep secrets from you, but I’ve been playing with an Instant Pot for awhile now behind the blog scenes. I’m not an ‘early adopter’ by nature, so it took months of seeing Instant Pot recipe after Instant Pot recipe on social media before I worked up the courage to dive on in myself.
After studying the user manual and the work process flow chart (not super helpful) and watching a few YouTube set-up tutorials (much more helpful!), I crossed my fingers and pressure cooked for the first time ever.
Succ-ess. Remind me again what I was nervous about? Though it obviously didn’t come as a surprise, I was still wowed at how quickly a big chuck roast became perfectly shreddable. Just an hour of cooking time! While my slow cooker is definitely not going anywhere, the same chuck roast I use in this slow cooker shredded beef takes eight-ish hours on high heat in the slow cooker. Hello, time saver Instant Pot.
Saving the day when you forget to start cooking dinner at breakfast and still want to eat dinner that night. 🙂
With this idea in mind, I wanted to see about adapting other longer cooking favorites, starting with this Southern Instant Pot collard greens.
Now I’m probably taking advantage of how prevalent Southern greens are on the menu at restaurants all over Nashville and Asheville (another city we visit frequently). I certainly didn’t eat them when I lived up north or out west. But they’re my favorite side dish to order alongside hot chicken, BBQ, or any other Southern-inspired dish.
Tender collard or turnip greens are cooked with a bit of meat, sometimes bacon and/or country ham (more on country ham later), in an AMAZING savory cooking liquid. This cooking liquid is called ‘pot liquor’, which sounds intimidating but is actually a combination of water/broth, apple cider vinegar, brown sugar, and spices.
I’m willing to bet that even the leafy green vegetable haters in your life wouldn’t be able to pass up these Southern Instant Pot collard greens.
This recipe is adapted from the Southern greens side dish at The Loveless Cafe, which were probably the first Southern greens I’d ever eaten. It was to my surprise when I went on their website in the hopes of learning if they use collard or turnip greens that, upon clicking their picture, the full recipe appeared.
I made a few changes, notably using the Instant Pot for five minutes of cooking time instead of simmering on the stovetop for hours. I also used much less liquid, and went with collard greens instead of turnip greens. Either would work, however collard greens are easier to find in the grocery store (at least in my experience).
Southern Instant Pot collard greens recipe notes:
- What’s country ham? Believe me, I had to Google because I had no clue. It’s a salt-cured ham that I found uncooked, cut into small slices, and vacuum-sealed. Once removed from the package, I roughly chopped it as I did with the uncooked bacon slices. The chopped country ham should be relatively similar in thickness to the bacon, so I cooked them together on the saute function.
- I got my country ham at my usual grocery store, though that may be because I live in country ham territory. If you can’t find it, double the bacon and omit the country ham.
- You can use turnip greens if you prefer, or even kale (
though I haven’t tested it with kaleupdate: it works great with kale).
And a few Instant Pot notes…
- This Southern Instant Pot collard greens recipe was made and tested with the 6-quart Instant Pot (affiliate link).
- Be sure to deglaze the pan with a bit of the broth after sautéing the bacon/country ham/onion mixture, as written in the recipe below. The stuck on bits will come up from the bottom of the pot very easily. This helps to prevent the “burn” message you might have read about, which displays when the food at the bottom of the pot is too hot/overcooked.
Southern Instant Pot Collard Greens
Ingredients
- 2 tsp olive oil
- 2 slices uncooked bacon chopped
- 4 oz country ham sliced and chopped
- 1 small onion chopped
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup apple cider vinegar
- 2 tbsp brown sugar
- 1/2 tsp crushed red pepper flakes
- 16 oz collard greens roughly chopped
Instructions
- Rinse collard greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces.
- Add olive oil to the Instant Pot. Press the "Saute" button, leaving the lid off.
- Once the oil has heated, add the chopped bacon and country ham. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically (there still may be sticking to the bottom of the pot).
- Once the bacon and country ham has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth (amount doesn't need to be precise). Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir.
- Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.
- Add the chopped collard greens to the Instant Pot and pack them in well. Press the "Keep Warm/Cancel" button to shut off the Saute function. You want to allow for adequate space in the Instant Pot before cooking with pressure, so I paused for a minute or two at this point to allow for some of the collard greens to reduce in size before proceeding. Packed in, aim for the Instant Pot to be about two-thirds full.
- Close and lock lid. Ensure the pressure release valve is set to "sealing".
- Press the "Manual" button. Then using the down button, reduce the cooking time to 5 minutes.
- The Instant Pot will take a few minutes to pressurize, during which you may hear a little hissing noise once it's almost there. Then "5" minutes will appear on the display, which will count down until it's done.
- At this point you can allow the Instant Pot to naturally pressure release, or do the quick release. Do whichever one you're comfortable with. Natural pressure release for this recipe took about 20 minutes for me, and I didn't find the greens to be mushy or overdone at all.
- Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Audrey says
Perfect recipe! Just the right amount of pot liquor, not too sweet, not too salty, perfect texture. I just made these using leftover Christmas ham along with black eyed peas and jalapeño cornbread drop biscuits for our New Year’s Day meal. I’m lucky that my kids like greens, but they ate more of these than any others I’ve made!
Alyssa says
That sounds like a delicious meal, Audrey. So glad you liked it!
J.L. says
This is my second time making it I’m not doing pork anymore so I swapped out turkey neck bones sauteing them first then all the seasoning then the college maybe a pinch more vinegar but girl my grandmother would love these greens
Alyssa says
Thanks for letting me know how it went! So glad you like them. 🙂
Laura says
I’m so impressed with this recipe. Flavours were delicious and texture was ON POINT! My husband has had a LOT of collards in his lifetime and he said hands down these were the best. Nice vinegary freshness that cuts through the porky taste and again, great texture. Im not a fan of when the collards don’t break down easily when you chew them, so these were great without being overly wilted.
Only modification I used was that I bought off cuts of country ham instead of slices. It was cheeper and still did the trick!
Will be making many times over. Thanks!!
Alyssa says
I’m so glad you like it, Laura! Great tip about the off-cuts of country ham.
Pam says
I’ve been cooking collard greens all my life, and this recipe is the best! We made it on New Year’s day, and they were delicious and perfectly cooked. We didn’t need to add salt or hot sauce at the table. I did not have country ham, so I used some leftover ham from Christmas and it worked fine. I also increased the pepper flakes just a bit. Will definitely make these again!
Alyssa says
So glad you like them, Pam! 🙂
Marilyn says
I always have a hard time getting collards cooked right on the stove, but these were perfectly seasoned and cooked. My husband thought they were too tangy, though. So I would go low on the vinegar until they’re cooked, like someone else suggested.
Alyssa says
I’m so glad you liked them, Marilyn, and can tweak them to your liking! 🙂
Kim Strickland says
The BEST Collars Greens ever made! Thanks so much for this recipe….
Alyssa says
You’re welcome, Kim! Happy you like them.
Victor says
Can i substitute mustard greens?
Alyssa says
Hi Victor, I think that would work just fine.
Abigail Machson-Carter says
These are flavorful but to my palate sickly sweet as a dessert. I would at least halve the sugar and vinegar if I made this again!
Frances says
Excellent recipe–did a couple modifications for what had on hand, and other recipes that I have done before-cut back on cider vinegar to just two tabs, and had in freezer just 2 ounces chopped “smithfield anytime ham.” skipped the sugar, added 3 cloves garlic. Used one cup onion. Love making these in pressure cooker, really like collards to be tender. Very flavorful and we enjoyed it a lot with some Pressure cooker cooked Dominican beans.
Alyssa says
I’m so glad you can tweak it to make this recipe your own – thank you for letting me know how it went! It sounds like a delicious pairing with those beans. 🙂
Gabby says
These are so delicious! But I was wondering if I could add neck bones or if anyone has tried?
Alyssa says
Hi Gabby, I haven’t personally added turkey necks (I tried to find them at the advice of a reader but the store was out on that trip – I need to try again!) but a few readers have done it. There are a lot of comments to scroll through but there are some from Frederick and Benita re: necks. Here is a snippet: “I sauted olive oil, small pat of butter, onions and smoked turkey neck pieces until onions were tender. Removed turkey, added broth, seasonings (tablespoon of ACV, sea salt, ground black pepper, brown sugar), added greens and placed turkey necks on top. Your time was perfect, I used quick release-yummo!”
Brandi Ryman says
i definitely would NOT use neckbones. when they cook down they fall apart into dozens of tiny little bones that blend in with your greens. I know from experience. but ham hocks work well.
Marsha says
This is my go-to recipe, the greens are absolutely delicious! I didn’t think my collards amounted to a pound so I added in the greens from my beets. Not wanting to waste the stems (beets & collards), I finely chopped those and since they are tougher than the leaves, I first microwaved them for 3 minutes before adding to the IP to cook with the greens. DELICIOUS!!!
Alyssa says
So happy you like them, Marsha! Great tips – thanks for sharing! 🙂
Sherry G says
These were very good…and very easy! I did increase the cooking time to 10 minutes because the pot was pretty full and used NR for about 20 minutes. They were delicious! Thanks for the recipe.
Alyssa says
You’re very welcome, Sherry! Thanks for sharing your experience. 🙂
Robin says
Hubby & I are low carb & high fat, and we loved these, with a couple of changes, these fit in perfectly with our way of eating! I did not have any ham, so I used 1/3 of a pound of bacon (the fattiest end) and replaced the brown sugar with Lakanto Gold, and added 1 teaspoon of liquid smoke.
Alyssa says
I’m so glad you liked them Robin. 🙂 Thank you for sharing your modifications for making them low carb/high fat!
lebonnie says
Country ham is also called salt pork. You can find it in most supermarkets.
O says
Country ham and salt pork are two separate items. Country ham is extremely salty with ham meat and salt pork is all white fat meat.
Erinn A. says
These greens hit the spot! They were a little tangier than we are used to from the vinegar, but that’s an easy fix for next time! I’m so happy to have found a great recipe for fresh greens instead of the frozen I usually cook. Well done!
Alyssa says
So glad you liked them and can tweak them even more for next time, Erinn! 🙂
Lori says
I really wanted to like these more but they turned out so bland and needed a bit more cooking. I added garlic and onion powder, about a half cup of additional chicken stock and two more slices of bacon. It’s pressure cooking for 5 more minutes so We shall see.
Alyssa says
Sorry these weren’t more to your liking, Lori, but hopefully your adjustments did the trick. Thank you for sharing your review!
caycee says
I have two bags of frozen turnip greens, 14oz each. how would I go about making this recipe? would I double the recipe and would I have to thaw the greens first?
Alyssa says
Hi Caycee, so sorry for my delayed reply. You could thaw the greens but I think they’d work fine right from frozen, as well. You could possibly increase the pressure cook time by a minute or so? But they probably would work just as well with the normal five minutes as they have plenty of time to quickly thaw while the Instant Pot is coming up to pressure. I don’t think you would need to double the other ingredients. As long as all the greens fit in the IP I think you’d be fine to add them all. Hope that’s helpful.
Olga Smith says
We don’t eat pork, but will be making this tonight with smoked turkey legs. Excited to try colored greens in my instapot for the first time. Thanks for sharing your recepe.
Alyssa says
You’re very welcome, Olga! Several readers have used smoked turkey products to great results. Hope you enjoyed!
Tamboliya says
What can you use as a substitute if you don’t have any uncooked bacon nor ham? I think I have fully cooked frozen pork and maybe a frozen lamb chop…or a little bit of fully smoked bacon bits in a vacuum-sealed pouch…
Alyssa says
Hi Tamboliya, I think the pork or smoked bacon bits would be a nice substitution! I’m not sure how lamb would be, but readers have also mentioned enjoying smoked turkey cuts. Please let me know if you give it a try! 🙂
Tamboliya says
I used frozen pork that I fried and broke up into pieces or shredded and then wilted greens on top of the pork. Turned out great. 🙂 Hope that helps.
Alyssa says
Yum! So glad you liked it!
Tracy says
Made this tonight as directed
And it was a hit. I think lots of variations could work and will be making this allot. I will say it is a strong vinegar taste that I liked but a few said maybe use less next time.
Alyssa says
I’m so happy you like this recipe, Tracy! Thanks for letting me know how it went.
Robyn says
These greens were bomb! I used 24 oz of frozen, chopped collards (fresh are hard to find in rural WI.) I also added 1 tsp of garlic powder, but otherwise followed the recipe exactly. They turned out perfect! Even my hubby who originally stuck his nose up at greens, loved them!
Alyssa says
So glad you love them, Robyn! 🙂
Meesh says
I just made this recipe and it came out so good! I only used bacon so I increased that. I think with extra bacon the olive oil can be omitted. I added 2 cloves of garlic minced also but followed the recipe. The only thing I personally needed more of is salt. That can be added later I guess, but it would be nice if it could have cooked with that.
Alyssa says
So glad you liked it!! 🙂
Karen says
Not using the ham will definitely make the dish less salty because it’s the ingredient that supplies the salt in the recipe.
Sheena says
This was delicious! Thank you.
Alyssa says
Happy you liked it! 🙂
Lee says
Made these greens for lunch and they were delicious. I had some chicken bones and skin in the freezer and was wondering what to make with some fresh IP stock so I’m glad I found this recipe. I served the collards along with some fresh baked artisan sour dough and some mixed beans I cooked in the IP with the extra country ham, stock and aromatics.
Alyssa says
I’m so glad you liked them, Lee! That sounds like a wonderful meal.
KCJ says
Delicious collards. I am a New Englander that loves southern food. These greens rock. I follow the recipe to the letter every time with perfect results. I have to confess tonight I replaced the bacon and ham with the meat from a smoked ham hock. It worked perfect. My southern friends agreed. Sometimes you use what you have. Thank you for sharing the recipe
Carol O says
Do you cook the ham hock first, for how long and with how much liquid?
Cheryl cicioni says
Ham hocks shouldn’t need to cook first as they are usually smoked. They would add. flavor. I would just throw in the ham hock along with the collards and other ingredients and maybe increase the cooking time a bit. I use ham hocks all the time to make my pasta fajoli and it is delicious.
Hilliary says
I made these last new year for the first time after I got my instant pot for Christmas. Fast forward a year and after making them a few times these are by far my favorite (even better than mom’s).
Alyssa says
Oh man that’s big praise! 🙂 So glad you like them!!
Kathleen says
This Georgia girl approves. Made these for a New Year’s Day luncheon and everyone raved. My Japanese sister in law asked for the recipe as did my neighbor from New Jersey! So good- and relatively healthy (minus the bacon and brown sugar, but hey!). Collards have more fiber than most greens, and tons of vitamins too. I will try the recipe with other greens as well. Maybe for a regular side I’ll halve the sugar and use only ham or sub smoked turkey leg. I’m sure it will still be wonderful. Thanks!
Alyssa says
You’re very welcome, Kathleen! So glad you like them. 🙂 I keep meaning to try these with smoked turkey as it’s been mentioned by a few other readers, too. I bet it’s delicious.
Susan says
I’ve been making New Years Day collards for decades and these are the best ever! I added 1/2 of a 3 lb. cooked ham to the pot, and it’s amazing. This is my new go to recipe from now on. What a great start to 2020. Many thanks.
Alyssa says
You’re very welcome, Susan! So glad you liked them. Cheers to 2020. 🙂
Chrystal says
Help! It’s my first time using the pressure cooker and it doesn’t have a manual button. I’m so confused, I just pressed soup and I’ll check on it from there :-/ ..
Alyssa says
Hi Chrystal, the first time using a pressure cooker can definitely be confusing! I’m only familiar with the Instant Pot that has a manual setting, so I am just not sure what’s going on there. The soup setting likely will have a default cook time of longer than 5 minutes I’d imagine? If that’s what your greens are cooking on, I’d probably stop them after 5-10 minutes of cook time and see how they look then, of course carefully releasing the pressure fully before trying to open the pot. Please follow all safety precautions for your pressure cooker. I hope that helps!
Alyssa says
Chrystal I just did some Googling and it seems like the Manual setting on some newer IP models has been named “pressure cook” instead. Is that available on your model? If so that should be the setting to use.
Kim Douglas says
Perfect taste! Just needed to cook for about 10 min instead of 5
Alyssa says
Glad you liked! 🙂
Lily White says
Wow! Second batch cooking now. The first batch disappeared like magic. If any one had told me that I could have collards this good in under 30 minutes, I would have laughed them out of the house. The cornbread takes longer. Unbelievable. These are wonderful! Thank you for posting these on your site.
Alyssa says
You’re welcome, Lily! So glad you like them. 🙂
Russell Logan says
Happy New Year! Delicious for traditional New Year’s dinner. A touch more vinegar AND brown sugar since I had more greens. First time using my instant cooker for greens but won’t be the last.
Alyssa says
So glad you like it, Russell! Thanks for letting me know how it went. Happy New Year. 🙂
Joneice says
I definitely like this recipe. I used 4 bunches of collards, 5 slices of smoked bacon and diced up half onion and half red pepper. Wanted less brown sugar. Also I probably would prefer the greens cooked a slight bit longer. I did 9 minutes in pressure cooker. I would recommend natural release.
Alyssa says
Those modifications sound great, Joneice! Glad you can make it yours. 🙂
MaryK says
The Instant Pot is a wonderful cooking tool to have, I am a big user of mine. And I was thrilled to find a recipe with collard greens in the IP. This recipe cooked the collard greens to a tenderness that was great, (not overcooked at all), but I did cook my greens 15 minutes instead of the recommended 5 minutes.
I regret adding the 2 Tabs of brown sugar, this made the whole pot of greens just intensely sweet. Being a true southern girl, my grandma taught me only to add a medium pinch or two of sugar to cut any bitterness that may occur.
I used a ham bone with some meat on it, which imparted a wonderful true southern flavor without all the extra grease that bacon would add, and no additional ham was added. The crushed red peppers used were a nice addition, but a little more cider vinegar is a must. If you like your greens more southern, omit the extra brown sugar and bacon, and just put a ham bone in the pot.
I give this recipe a 3 1/2 because it was good, but just not quite to my family’s tastes
Alyssa says
Hi Mary, thank you for your thorough review! I’m glad that you made some tweaks according to your tastes, and that you can fine-tune it even further next time. I’m a big Instant Pot fan, too. 🙂
Linda says
Wow, never thought I could make the BEST collards ever, and my first time with the InstantPot to boot. Followed recipe as written and SOOOO good! Thank you and Happy New Year!
Alyssa says
I’m so happy to hear this, Linda! Thanks for letting me know how they went. 🙂 Happy New Year!
SDupree says
Excellent recipe I’m so pleased & appreciate your posting; I substituted turkey parts ( from Amish market) for ham & added kale w/collards 1 bag each, added garlic too! Perfectly sweet spicy mix it’s absolutely delicious I’m very impressed with my InstaPot & this recipe in 5mins
Happy Holidays
Alyssa says
So glad you like them! Happy holidays to you and yours, too. 🙂
Lydia L says
Have made yet hoping to for Christmas, just wondering how you determined 16oz, did you weigh or use frozen. Only reason I’m asking is because that can affect how much liquid and sugar and spices you put in.
Alyssa says
Hi Lydia, I have a kitchen scale that I use to weigh things like this, but I find already portioned 16-oz bags of collard greens in the produce section of my grocery store. Depending on what’s on sale and available I’ll use the bagged greens here with no problem. Bonus that they’re already chopped!
Joe Ellett says
If you live somewhere you can’t find country ham, look for a good Virginia ham. Even better flavor, although more expensive.
Or you can experiment with proscuitto or pancetta. Proscuitto is more “hammy” while panceta is more “bacony”, but they both add a unique, delicious, Italian twist on the Southern recipe.
Or, as has been previously suggested, try ham hock, but if you do that, pressure cook the hock for a few additional minutes before adding the other ingredients and cooking per the recipe, and/or crack the hock with a heavy cleaver or mallet. This will help extract the flavor from the bone.
One thing you DON’T want to do is to use the usual “picnic” ham. The flavor is much too bland and the texture of the ham will come out wrong.
I definitely agree with the people who recommend starting out with half or less the sugar/vinegar, and put apple cider vinegar on the table so people can add it to taste.
Alyssa says
Great tips — thanks so much for sharing, Joe!
Amanda says
Perfectly balanced recipe! I have tried many collard greens recipes and this is my favorite so far. 5 minutes of pressurized cooking time is perfect. I made three changes to the recipe based on my personal taste and what I had on hand. I used bacon only, no ham, and halved the amount of brown sugar. I also added 4 sliced garlic cloves the last minute of sautéing the onions. I will use this recipe again and again!
Alyssa says
So happy you like them, Amanda! Thanks for letting me know how it went. 🙂
Josh says
I really enjoyed this and will 100% make this again. My house smelled incredible after cooking. A couple of mods for me on the stock, vinegar, and brown sugar next time though that I’ll share.
I halved the brown sugar this time and it was still just a bit too sweet for me so next time I think I’ll do more like a teaspoon or a big pinch. Also I really get the purpose of the vinegar and where it sits in the flavor profile, but it was way too much for me so I’ll just do a splash next time. And in an effort to decrease the amount of liquid I’d like to try maybe just a 1/2 cup of stock. I also want to try way more greens in the pot, cook them down a bit and add more to get more in there–we wanted more!!
Thanks so much for this recipe!
Alyssa says
So glad you liked this, Josh! Those sound like great changes to make this more your style. I haven’t tried reducing the liquid, but I think there’s some room there. I’d be afraid reducing it too much wouldn’t provide enough liquid for steam to be created and for the IP to stay at pressure. Please let me know if you give it a try!
Matthew Green says
Just made these for the greens on my birthday dinner plate.
WOW…… I’ve been a fan of greens my entire life and had the good fortune to live in some places that grow and serve up some damn good greens and these are amazing!!! Thank you for the gift and I’m in awe I actually made this dish myself (with your recipe).
Alyssa says
I’m so happy you like them, Matthew! Gotta love greens. Happy belated birthday!
Frederick Jackson says
I swapped out pork products for smoke turkey..comes in legs,wings or my favorite neck bones. Love me some collards .Good recipe with options to suit ones taste.
Alyssa says
So glad you liked it! Smoked turkey sounds great – I’ll have to keep an eye out for turkey necks and give them a try.
Frederick Jackson says
Here in so cal.i found them at supermkts that have a customer base for them .ask if they will stock for you. Making another batch now..fhj
Alyssa says
Great tip – thank you!
Rakiya says
I love a man that can cook! I’m in So-Cal too.
M says
Made these for dinner tonight and they were delicious! I followed the recipe pretty closely and they turned out exactly like my southern granny used to make. 5 minutes was exactly the right amount of time for tender but not mushy greens. Will definitely make these again- thanks for the recipe!!
Alyssa says
You’re so welcome! Glad you liked them.
Marie says
Two tablespoons of brown sugar, really? No self-respecting Southerner would ever put that in collard greens. If we use sugar, at all, its a pinch of white sugar…
Alyssa says
Please use whatever sugar you prefer, Marie! Or don’t use sugar at all if that’s your preference. This recipe is based on the one from Loveless Cafe, which does use brown sugar, but is definitely not the be-all and end-all of Southern cuisine.
Rae says
I’m a southerner and we use brown sugar. It makes it sweet and a bit smoky. You should try it. You’re definitely missing out. White sugar in beans, brown in greens. Yummm
Susie says
I have 2 store bought packages of turnips. Can I double the recipe and do them both?
I want to make sure it’s not to much at one time.
Alyssa says
Hi Susie, are you using a six-quart Instant Pot? I’d be afraid two 16-oz packages of greens would be too much to fit in a 6-qt IP at once.
Cathy says
I’ve never had collard greens in my life and I’m 62. I’ve always wanted to try them. I was afraid they would be really bitter but to my surprise they are delicious! My husband kept turning up his nose too, and said to me “you know I don’t think I will like these” so I wasn’t holding out much hope. He loves them, a lot. He’s ya huge fan of cabbage and we both think collard green taste like the dark outer leaves of cabbage. I don’t know if I just got some good collard greens or if this is how they always taste but rest assured I will be making these again! I follow the recipe with the exception of using the ham and I only used 1 tablespoon of dark brown sugar, they came out fantastic. I Bought 2 bunches of greens I don’t know what they weigh once I cleaned them but my instant pot was 3/4 full when I pushed them down. Great recipe, that I wil keep for sure! Thanks
Alyssa says
I’m so glad you both love them, Cathy! Making them “Southern-style” is definitely a game-changer. Thank you so much for letting me know how they went! 🙂
Bonnie says
I am in North Carolina and I love collard greens. I got turned on to cabbage collards a few years ago and grow my own in my backyard in the fall. I pull them after the first frost – that makes them sweeter…with country ham there is no better eating on earth! Then add fried thin cornbread to the pot liquor for an after dinner treat!! Good southern eating!
Nicole says
These were amazing!!!! I’ve never made greens before, I’ve never had them before and this was my first time using my pressure cooker. I’m so glad I started with this recipe. It was very fool proof and delicious!!! Next time I will only add 1tablespoon of brown sugar because they were a tiny bit sweet, but they were a huge success!!! Thank you so much
Alyssa says
You’re so welcome, Nicole! I’m glad you liked them!!
Alberto says
A little bit of mapple syrup also makes the trick.
Shellie says
We’ve made these 3 times and love them! So delicious without smelling up the whole house all day. We can’t get country ham here (Colorado) that I’ve ever seen so we use a ham hock instead.
Thank you for the recipe!
Alyssa says
Using a ham hock sounds like a great adjustment. So happy you love them! 🙂
Lynn says
I literally had nothing to compare this to and had no expectations since I have never eaten before in my life. Guaranteed no one ever attempted for the same reason I did. Collard greens are preferred main substances for pet iguanas. I have been wasting fresh collard because mine dues t eat up before it goes “bad” so instead of wasting I decided to see if I could get more veggies in and used the instant pot (it is just me)to see if I could be more frugal. Yes this was good.
Alyssa says
I’m so glad you liked them, Lynn! Learn something new every day – I didn’t know iguanas liked to eat collard greens. I’m happy you could find a good use for them. 🙂
Katie says
These are absolutely the best greens I have ever made or tasted. And, I’ve had a lot. I didn’t change a thing just doubled it. Cooked the same amount of time. This recipe is a keeper. Everyone that tries it wants the recipe. Thanks!
Alyssa says
So glad you liked them, Katie! 🙂
vickie says
Absolutely the best I’ve ever made !!!
Alyssa says
Hi Vickie, so happy to hear it! 🙂
Ebone says
This sounds delicious! My IP is 3qt. How should I tweak the recipe without jeopardizing the integrity of the recipe? I don’t want them messed up lol
Alyssa says
Hi Ebone, hmmm I’m thinking you’ll definitely have to reduce the quantity of collard greens because the 16 oz here totally fill up the 6-qt IP. I think cutting everything in half should work fine, so 1 tsp olive oil, 1 slice bacon, 2 oz country ham (or 1 extra slice bacon if not using country ham), 8 oz collard greens, etc. The area you’d want to be careful with would be the liquid, as I believe the 3-qt IP states it requires at least 3/4 cup of liquid for pressure cooking? (Please double check me on that). If making this in the 3-qt IP myself, I’d half everything except the broth and apple cider vinegar. For those, I’d probably use 1/2 cup plus 1 tablespoon (so 9 tbsp total) of chicken broth and 1/4 cup of the apple cider vinegar. That’ll put you over the minimum liquid threshold while just about maintaining the same ratio of ingredients. I hope that helps – please let me know if you give it a shot! 🙂
Ebone says
I’m actually about to have at it this afternoon I completely forgot that I had to try this haha so I’ll let you know shortly how it turns out. This was SO helpful! Thanks!
Pamela says
I didn’t add half of what’s in the recipe, but I did cook for 5 minutes and the texture was perfect. Thanks!
Alyssa says
Glad you liked it, Pamela!
Sara says
These were just like my mother fixed but faster! Loved this recipe. Thank you!
Alyssa says
You’re so welcome, Sara. Glad you like them!
Esther Celestin says
I added a half cup of straight bourbon in mine with the brown sugar, my homemade Haitian spice and good lort!! (Yes, I said lort!) Those were some gooood greens! I LOVE my Instapot! Great recipe.
Elizabeth says
What are the Haitian spices please?
Alyssa says
Those sound like great additions, Esther! Yum. Glad you like them! 🙂
Dean says
I came across your recipe when I searched “How much time is needed to collards in an instant pot”. I made my first batch last week, delicious but they were over-cooked at 20 minutes on high. Most recipes in my search said 20-25 minutes but yours says 5 after the sautee. I was going to go for 10 but willing to try the 5 you’ve suggested. I like them tender but not mushy. Thoughts?
Alyssa says
Hi Dean, 5 minutes should do the trick. I know it sounds like barely any time but the Instant Pot makes quick work of them. I’ve made these many times now and have always found them to be tender, never mushy. I usually let the pressure release naturally as I’m finishing up the rest of dinner, and even leftover portions still have the same great texture. I hope that’s helpful!
Cassandra says
This is my second time using the instant Pot, what a time saver. I love this recipe, thanks sooo much!
DELICIOUS!!
Alyssa says
It really is a HUGE time saver. So glad you loved these greens, Cassandra! 🙂
Megan says
From a true Southern girl, these are the best greens I have ever had. Just the right amount of sweetness and heat. I had some left over greens from a black eyed pea stew I made for NY and this recipe was the perfect way to use them! I only had about 2/3 of what the recipe called for but they still turned out great. Will definitely be making these again!
Alyssa says
This makes me so happy, Megan! Thanks so much for letting me know how they went for you. That stew sounds delicious. Glad these greens worked in no problem!
Jeff says
I just made these 30 minutes ago I used a 2 pound bag already pre washed and cut up from Walmart and they are fantastic !!
Alyssa says
Love using pre-washed/cut greens…a great shortcut. Glad you liked them!
Bonnie says
Some of the best collard greens I have had. Didn’t give a 5 because a little too sweet I will cut back on brown sugar next time
Alyssa says
So glad you like them!
Stephanie says
Thank you for this recipe!! My husband said they were the best he’s ever eaten. I used Salt pork in place of the ham and bacon so I didn’t have to add any additional salt. I’ll be making collards on a regular basis per my husband’s request ❤️
Alyssa says
You’re very welcome, Stephanie! So happy that you love them. 🙂
KC says
These are the best collards I have ever eaten. Made exactly per recipe with country ham. My husband said these are the best he has ever eaten also. Perfectly cooked. This is a keeper.
I just got my Instant Pot for Christmas and this is my second recipe. Made chicken tetrazinni yesterday and it was wonderful also.
Alyssa says
Yay! So glad you like them, and that cooking in your Instant Pot is off to a great start. It’s definitely an appliance I use more and more as time goes on. So helpful!
Jessi says
If I am using the bagged collards do I need to cut them or do anything to them like soak etc?
Alyssa says
Hi Jessi, the only thing I would do if the bag doesn’t say it is to rinse them, though the bagged kind I have in my fridge right now says that it’s triple-washed already. You also shouldn’t have to cut them as the bagged collards are already chopped a bit. Other than potentially rinsing them if needed, just throw them right in! No soaking needed, etc.
Benita says
Just made this and I will never make collards any other way! Thank you for this recipe, it is definitely a keeper! My adjustments: My pot is a 3 qt, I sauted olive oil, small pat of butter, onions and smoked turkey neck pieces until onions were tender. Removed turkey, added broth, seasonings (tablespoon of ACV, sea salt, ground black pepper, brown sugar), added greens and placed turkey necks on top. Your time was perfect, I used quick release-yummo!
Alyssa says
You’re so welcome, Benita! Your variation sounds DELICIOUS. 🙂
Cassie says
Do you think I could throw a smoked turkey leg in the pot?
Alyssa says
Hi Cassie, that sounds like it would be delicious!
Tiffany says
If I’m doubling the receipe would this require more time to cook in the instant pot?
Alyssa says
Hi Tiffany, the same amount of time should work!
Jack Brooks says
This is an excellent recipe. I tend to be ruthless about recipes but this is one I printed out and will be making again. I made two very slight changes. One was to use about half the vinegar and the second was that I used a little less than 1/4 th of a cup of boiled cider rather than regular cider because of its greater flavor.
Alyssa says
So glad you liked it, Jack! Interesting note about the boiled cider. That sounds delicious – I’ll have to give it a try!
Lena says
This recipe was on point! Great flavor, texture, and balance of ingredients. I’ll definitely be making it again.
Alyssa says
Woohoo! Glad to hear it, Lena. 🙂
Maxine says
This was really, really good!! Used reserved bacon fat and cubed ham sandwich meat in place of ham, and added dried onions with the liquid instead of fresh.
Alyssa says
I’m so glad you liked it, Maxine! Thanks for letting me know how it went. 🙂
Lizzieg says
As an 80 year old Southern cook, it is best to cut your greens before you rinse them. Greens of any kind have a lot of sand in them. I rinse my greens at least 3 times to be sure they are clean. Then put in a salad spinner. Takes a little more time, but worth it.
Alyssa says
That’s a great tip – thank you for sharing!
John says
Recipe turned out great. Also cooked it with balsamic vinegar. I think I may go back to withholding any vinegar until after the dish is done and I am ready to eat it,
Nancy says
Oh my, these were good! Bravo, I highly recommend.
Alyssa says
So glad you liked them, Nancy!
Gregory Max says
This is a marvelous recipe as the greens don’t sit right without vinegar and sugar. Modify by adding in quart low sodium chicken stock, authentic jerk seasoning , garlic cut to taste proportionally with jalapeño sans seeds. Instead of meat, save a cow and reduce greenhouse emissions (and your LDL) by using either tofu sausages cut into small pieces or tofu meat crumbles. The mixture can be eaten as a soup (low sodium chicken stock) and is savory sans animal products.
Mike says
Over the years I’ve seen and tried many collard recipes( ham,bacon,hamhock,sugar,vinegar,heart of a cabbage etc) . They’re all good . It all depends on taste. If spicey is what you’re after, try adding a can of Old Glory collards to your fresh batch. It’s not my favorite but ,it’s good.
Allynne says
Delicious and healthy. Thanks for the nutritional info!
Rebecca Hubbell says
We had collard greens and pork chops for dinner last night, I can’t wait to try making them in the instant pot! And with bacon, YUM!
Audree says
I only have frozen collards. What do you think?
Alyssa says
Hi Audree, that would work! I haven’t tried this recipe with frozen collard greens myself, but I think they’d be fine with one extra minute of cook time, or maybe even with the same cook time as the recipe indicates. The Instant Pot may take a little longer to come up to pressure using frozen greens, but that extra time will help get a jump start on thawing/cooking. Please let me know if you give it a try!
Parrish says
Looks sooooo good!! I am def going to be making these for Easter!! Thanks!