Collard Greens and Navy Beans are cooked in a fraction of the typical time when cooked in the Instant Pot. Served in a white bowl on a blue and white striped placemat
Instant Pot Collard Greens and Navy Beans
Prep Time
10 mins
Cook Time
30 mins
Natural release time
20 mins
Total Time
40 mins

This iconic Southern dish is known for taking hours to slowly cook the ham hock, collard greens, and dried beans on the stovetop. With the Instant Pot, you don't even have to soak the dried beans and they just cook 30 minutes-now that's a shortcut!

Course: Soup
Cuisine: American
Keyword: collard greens, ham hock, Instant Pot, navy beans, soup, Southern food
Servings: 6 cups
Author: Kathleen Royal Phillips
  • 8 cups roughly chopped pre-washed collard greens (about 1/2 of a 16-oz bag)
  • 1 15.8 oz can diced tomatoes
  • 1 cup chopped onion (about 1 small)
  • 1/3 cup chopped jalapeno pepper (about 2 small)
  • 1/3 cup dried Navy beans
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 3 cups chicken broth or stock (vegetable stock will work)
  • 1 ham hock sizes will vary
  1. Combine all the ingredients in a 6-quart Instant Pot and toss to coat the collard greens.

  2. Make sure the silicone seal is inserted in the lid. Place the lid on the base and turn to close it. Make sure the pressure release handle is on "seal" not "release". 

  3. Press the button "pressure cook" , then press the + button until it reaches 30 to cook for 30 minutes. In just a few seconds it will say "ON" and the pressure will start to rise. This will take about 20 minutes, then it will beep and will automatically start to count down the 30 minutes.

  4. When 30 minutes is passed, it will beep and automatically start counting back up-but don't worry, it's not still cooking. It is starting to naturally release the pressure inside. In about 20 minutes, the float valve (to the right of the pressure release handle) will drop down, letting you know the lid can be opened. Serve with hot pepper sauce and cornbread.