Quick Instant Pot Collard Greens

I grew up thinking collard greens took forever to make. My grandmother would simmer them on the stove for hours, and the whole house would smell like smoky pork and greens all day long.

Don’t get me wrong—her collard greens were amazing. But who has three hours to babysit a pot anymore? That’s where the Instant Pot comes in. You can get that same tender, flavorful result in just 20 minutes of pressure cooking. No stirring, no watching, and definitely no waiting around all afternoon.

What Kind of Collard Greens Should I Use?

You can use either fresh or pre-washed bagged collard greens for this recipe, and both will turn out great. Fresh collard greens from the produce section will need a good rinse and the thick stems removed, but they often have the best flavor. Pre-washed bagged greens save you time and are already chopped, making them perfect for busy weeknight cooking. Look for leaves that are dark green without any yellow spots or wilted edges, and if you’re buying fresh, choose bunches with smaller, more tender leaves since they’ll cook faster and be less tough.

Options for Substitutions

This collard greens recipe is pretty forgiving when it comes to swaps:

• Bacon and country ham: You can use just bacon (about 4-6 slices total) or just ham if you only have one on hand. Turkey bacon works too, though it won’t give quite the same smoky flavor. For a lighter version, try smoked turkey or even a ham bone.
• Apple cider vinegar: White vinegar or red wine vinegar can step in here. Start with a bit less since they can be sharper than apple cider vinegar, then taste and adjust.
• Chicken broth: Vegetable broth works fine, or you can use water with an extra pinch of salt. If you have ham or bacon drippings, that adds great flavor too.
• Brown sugar: White sugar, honey, or maple syrup all work. If using honey or syrup, start with about 1 tablespoon since they’re a bit sweeter.
• Fresh collard greens: Frozen collard greens are totally fine – just reduce the cooking time by a few minutes since they’re already partially cooked. You can also try this with kale or mustard greens, though they’ll cook faster.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot collard greens is not removing the thick stems from the leaves, which stay tough and chewy even after pressure cooking – always strip the leaves from the stems or your greens will have an unpleasant texture.

Another common error is adding too much liquid, since the greens will release their own moisture during cooking, so stick to the recommended broth amount or you’ll end up with watery greens.

Don’t skip the natural pressure release step either, as a quick release can cause the liquid to splatter and make your greens mushy instead of tender.

For the best flavor, make sure to sauté your bacon and ham first to render the fat properly, and if your greens taste too acidic, balance them out with an extra tablespoon of brown sugar after cooking.

What to Serve With Collard Greens?

These smoky, savory collard greens are perfect alongside classic Southern comfort foods like cornbread, which is great for soaking up all those flavorful juices. I love serving them with fried chicken, pork chops, or barbecue ribs since the greens help balance out the richness of the meat. Mac and cheese is another fantastic side that pairs beautifully with the slightly tangy, bacon-infused flavors of the collards. For a complete Southern meal, add some mashed sweet potatoes or regular mashed potatoes to round out the plate.

Storage Instructions

Refrigerate: These collard greens actually taste even better the next day! Store them in the fridge in an airtight container for up to 5 days. The flavors from the bacon and ham really develop overnight, making them perfect for meal prep or enjoying as leftovers throughout the week.

Freeze: You can definitely freeze these greens for longer storage. Let them cool completely, then portion them into freezer-safe containers or bags for up to 3 months. They’re great to have on hand for quick weeknight dinners or holiday meals.

Reheat: Warm them up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them in 30-second intervals, stirring between each round. Add a splash of chicken broth if they seem a bit dry after reheating.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 20-25 g
• Fat: 18-22 g
• Carbohydrates: 34-40 g

Ingredients

For the saute:

• 1 small onion, diced (about 1/2 cup)
• 2 tsp olive oil
• 4 oz country ham, chopped
• 2 slices bacon, chopped

For the braise:

• 16 oz collard greens, chopped (about 1 large bunch, tough stems removed)
• 3/4 cup reduced-sodium chicken broth
• 1/2 tsp red pepper flakes
• 2 tbsp brown sugar (light or dark works well)
• 1/3 cup apple cider vinegar (I prefer Bragg Organic)

Step 1: Prepare the Collard Greens

• 16 oz collard greens, coarsely chopped

Rinse the collard greens very well to remove any grit.

Remove the thick center stems from each leaf and roughly chop the greens into large, bite-sized pieces.

Set them aside until ready to use.

Step 2: Saute Bacon, Ham, and Onion

• 2 tsp olive oil
• 2 slices bacon, chopped
• 4 oz country ham, chopped
• 1 small onion, diced

Add the olive oil to the Instant Pot and press the ‘Saute’ button, leaving the lid off.

Once the oil is heated, add the chopped bacon and country ham.

Saute for 4-5 minutes, stirring occasionally, then add the diced onion.

Continue to stir periodically; the mixture may stick a bit to the bottom.

Step 3: Deglaze Pot and Add Seasonings

• 3/4 cup reduced-sodium chicken broth
• 1/3 cup apple cider vinegar
• 2 tbsp brown sugar
• 1/2 tsp red pepper flakes, crushed

Once the bacon and ham are cooked and the onion is golden, deglaze the pot by pouring in about one-third cup of the chicken broth.

Use a wooden spoon to scrape up any browned bits from the bottom.

Then add the remaining chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes.

Stir thoroughly to combine all the seasonings.

I like to scrape and stir well here—the bits stuck on the bottom add a lot of flavor to the finished dish.

Step 4: Add Collard Greens and Pressure Cook

• coarsely chopped collard greens from Step 1

Add the chopped collard greens from Step 1 to the Instant Pot, packing them in well.

Turn off the ‘Saute’ function by pressing the ‘Keep Warm/Cancel’ button.

Pause for a minute or two to allow the greens to wilt slightly, making room in the pot (aim for it to be about two-thirds full).

Close and lock the lid, ensuring the pressure release valve is set to ‘sealing’.

Select the ‘Manual’ button and set the cooking time to 5 minutes.

Step 5: Release Pressure and Serve

Once the cooking time has elapsed, allow the Instant Pot to naturally release pressure for about 20 minutes (or perform a quick release if preferred).

Carefully remove the lid and stir everything thoroughly before serving.

Serve the collard greens warm.

For a brighter flavor, I sometimes finish with a splash more vinegar right before serving.