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 teaspoon olive oil
- 2 slices uncooked bacon chopped
- 4 oz country ham sliced and chopped
- 1 small onion chopped
- ¾ cup reduced-sodium chicken broth
- ⅓ cup apple cider vinegar
- 2 tablespoon brown sugar
- ½ teaspoon 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.
Video
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.
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Virginia says
Recipe is really easy and delicious. Next time I will cut back on the red pepper, we thought it was a bit too spicy for our taste. I used a slice of deli ham since I never buy country ham.
Alyssa says
Thank you for your review, Virginia! I'm glad you can tweak these greens to just how you like them.
Susan says
I've never made southern collard greens because the time to cook is intimidating for a busy family. This recipe was fantastic. I used some left over bacon which sped the process even more. The flavor and texture were great. I cannot wait to make again.
Alyssa says
Hi Susan, I'm so glad this recipe was a hit with you. Thank you for sharing your experience!
Kimberly says
I am new to using an Instant Pot, and this recipe was both easy and delicious. It will be my go-to on New Year's Day!
Alyssa says
I'm so happy it was a success. Kimberly! 🙂
CeeCee says
delicious...
Krista says
amazing.
Frank says
I just recently saw this recipe. Can this recipe work for canned mixed greens like the Glory brand.
Alyssa says
Hi Frank, I would be wary of using canned greens here as they've already been cooked, and it looks like the Glory brand is seasoned, too. This cook time perfectly softens raw greens, so I'd be afraid canned greens would become too mushed/slimy. For a convenience option I like to use a bag of raw pre-cut collard greens if your produce aisle stocks them.
Nora Bergeron says
Delicious and super easy for someone who has never cooked collard greens before. I used a little leftover frozen ham in it along with the bacon and everyone liked it!
Alyssa says
I'm happy to hear this recipe was a hit for you, Nora! Thank you for leaving a review.
PJ says
I've made this recipe several times and recommend to others. The while family loves them. I don't fix greens any other way now! I do add chopped garlic and red bell pepper for color. Instant pot is the way to go. Takes the guess work out and cuts down on the cooking time tremendously.
Alyssa says
Thanks for your review, PJ! I'm so glad you and your family love these greens.
Perry says
This recipe was great instead of the pork I use smoked turkey wings it turned out fantastic.
Alyssa says
I'm happy it was a hit, Perry! It sounds delicious with smoked turkey wings.
Angelina says
I don’t used pork ,this will be my first time cooking them (greens ) into my instant pot.i had precooked them on the stove I will set it for 2 minutes hope they don’t get mushy
Alyssa says
I hope you enjoyed them, Angelina!
Mary Vincent says
sooooo super easy! Great recipe. I just made this and I would cut back the vinegar and sugar measurement for my palette next time.
Alyssa says
Glad you enjoyed it - thanks for letting me know how it went! 🙂
Mary Jo Mack says
I’ve made these twice now. Amazing and perfectly cooked. The IP is a huge time saver. Thank you!!
Alyssa says
You're very welcome, Mary Jo! So happy you like them!
Jen says
A little sweet for me, but that’s a personal preference, and I’ll cut back on the brown sugar next time. Instead of chicken broth, I used Better than Bullion ham. Fantastic recipe, thank you!
Alyssa says
You're welcome, Jen! Great idea with the BTB ham - I have a few from that brand but I'll have to try ham next time. Glad you can tweak this recipe to your taste!