Instant Pot Collard Greens

These Instant Pot collard greens are on the table in minutes, despite the robust leafy vegetable’s reputation for needing hours. Hearty collard greens transform into a silky and almost creamy vegetable when cooked. While classic southern collard greens made with ham hocks are worth the time and effort, an Instant Pot and bacon do the job with less fuss. In this recipe, zippy spices and a dash of acidic vinegar temper the bitter greens, making the dish verdant, savory and indulgent. It’s a Southern side dish with a healthy twist, but it remains oh-so comforting.

It’s a delicious side with Southern foods, but don’t box it in: These greens also taste great with cozy meals like roast chicken or beef stew. If you’re using the Instant Pot primarily for main dishes, it’s time to see how speedy pressure-cooked sides can be.

Ingredients for Instant Pot Collard Greens

• Olive oil: Traditional collard greens start with lard. Our Instant Pot collards use mild olive oil to cook the bacon with aromatics.
• Bacon strips: Look for thick-cut bacon with extra chew and robust flavor. Most of our favorite bacon brands offer this cut.
• Aromatics: Keep it classic with sweet onion and kicky garlic.
• Collard greens: When buying collard greens, look for rich, deep green leaves with no signs of yellowing or browning. The leaves should be firm and crisp, not wilted or limp. Smaller leaves tend to be milder. Chop your own from big bunches, or use precut greens in a pinch.
• Vegetable broth and water: Collards are hearty, so they need to cook in plenty of liquid. Using broth along with water adds lots of flavor. Use a low-sodium broth for better control over the salt level.
• Seasonings: Salt draws out the full flavor of every ingredient, while paprika adds that classic, warm Southern flavor. A pinch of crushed red pepper flakes adds a bit of heat.
• Cider vinegar: Like wine or lemon, vinegar adds acidity to food, brightening the flavors and making everything taste well-rounded.
• Hot pepper sauce: Finish with a dash of your favorite hot sauce brand for extra heat.

Directions

Step 1: Saute the bacon and aromatics

Select the saute setting on a 6-quart electric pressure cooker, and adjust to medium heat. Add the oil. When it’s hot, add the bacon and onion and cook, stirring, until the bacon is crisp and the onions are tender, four to five minutes. Add the garlic and cook one minute longer. Press cancel to turn off the saute setting.

Step 2: Prep the greens

Wash the collards thoroughly.

Cut or tear off the thick stems. Stack the greens and roll them up, then slice them into strips about 1/2 inch wide.

Step 3: Pressure cook

Add the greens to the pot with the vegetable broth, water, salt, paprika and crushed pepper flakes. Stir to combine. Lock the lid and close the pressure-release valve. Adjust the pot to pressure-cook on high/low for 18 minutes. Let the pressure release naturally.

Step 4: Finish with vinegar and sauce

Stir in the cider vinegar and hot sauce before serving the collards with a slotted spoon.

Instant Pot Collard Greens Variations

• Try another meat: If you prefer a heartier dish, replace the bacon with cubed cooked ham. Or make it lighter by replacing the bacon with chopped smoked turkey.
• Go vegan: Skip the bacon and season the collards with a smoky spice like smoked salt or paprika. Add mushrooms with the aromatics to get that umami flavor without meat, or sprinkle nutritional yeast over the greens before serving them.
• Use other greens: Other hearty greens like chard or kale would work well here.

How to Store Instant Pot Collard Greens

Leftover Instant Pot collard greens can be stored in an airtight container in the refrigerator for up to four days.

Can you freeze collard greens?

Cooked collard greens are hearty enough to freeze well. Let the cooked greens cool completely. Transfer them to a freezer-safe container. Set storage wrap directly over the greens to ward off freezer burn. Then cover the container tightly with a lid or foil. Freeze the collards for up to three months. Defrost them in the refrigerator overnight before reheating them.

How do you reheat Instant Pot collard greens?

For the quickest results, reheat the greens in the microwave. Put them in a microwave-safe container. Sprinkle a dash of water across the top, and cover them with a paper towel. Heat them until they’re steaming. You can also heat them in a pot on the stovetop—add a couple of tablespoons of water and cook them, covered, until they’re hot. Before serving, garnish the collards with more hot sauce, if you’d like.

Instant Pot Collard Greens Tips

How do you make these collard greens on the stovetop?

It’s easy to make bacon collard greens on the stovetop. In a wide pot, saute the aromatics and bacon as directed, then add the broth, water and greens to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook the collards, covered, until they’re tender, about 50 to 60 minutes.

What can you serve with Instant Pot collard greens?

You can’t go wrong pairing collard greens with Southern comfort foods. Make cornbread to soak up the saucy greens, and enjoy the spicy, savory recipe with dishes like black-eyed peas, hoppin’ John or Cajun shrimp. There’s no reason to stick to a theme, though. Collards are tasty and healthy. They’re a great veggie side to pair with cozy dinners like mac and cheese or chicken and gravy.