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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
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5 from 4 votes

Instant Pot Collard Greens and Navy Beans

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! And you dont smell it cooking!
Prep Time10 minutes
Cook Time30 minutes
Natural release time20 minutes
Total Time40 minutes
Servings: 8 cups
Calories: 240kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 8

Ingredients

  • 1 (16-ounce) bag roughly chopped pre-washed collard greens (about 16 cups fresh roughly chopped)
  • 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 or Great Northern (or black eyed peas)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 4 cups chicken broth or stock (vegetable stock will work)
  • 1 ham hock sizes will vary

Instructions

  • Combine all ingredients in a 6-quart Instant Pot in and toss to coat the collard greens.
  • 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" if using the Duo model. 
  • 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.
  • When 30 minutes is passed, it will beep and automatically start counting back up. 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.

Notes

Instant Pot Black Eyed Peas and Collard Greens: It's as easy as substituting dried black eyed peas for dried beans in this recipe. 
Any pressure cooker will work for this recipe. The time it takes to come up to pressure may vary, but cook times and natural release times will be the same.

Nutrition

Calories: 240kcal