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!
Combine all the ingredients in a 6-quart Instant Pot 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".
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-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.