Instant Pot Collard Greens
Instant Pot Collard Greens is a classic Southern vegetable side dish. When cooked in a pressure cooker, it cooks in a fraction of the time it takes to cook on the stovetop. Buy prewashed, cut collards or wash and cut your own.
Servings: 6 to 12 servings (one 16 ounce) bag serves 6)
Calories: 0.5cup
Equipment
Ingredients
- 1 or 2 (16-ounce) bag(s) prewashed and precut collard greens* See NOTES: Depends on size of Instant Pot (or 7 to 8 cups 1-inch wide strips fresh collards= 1 small bunch collard leaves = 1 pound before trimming
- ½ to ¾ cup chopped onion (frozen or fresh) about 1 small onion
- ¾ teaspoon garlic salt
- ¼ teaspoon black pepper (optional)
- 1 small ham hock (or 2 slices uncooked bacon or ⅓ cup chopped ham)
- 3 cups chicken broth (or vegetable broth or water)
- NOTE: You can use just 2 cups of liquid if you prefer less "pot likker" to sop up with cornbread.
Instructions
- Empty one to 1 ½ bags of collard greens into a 6-quart or up to 2 bags in an 8-quart Instant Pot or pressure cooker. If using 32 ounces, use your hands to push down on the greens to fit in. They will greatly reduce when cooked.(I've also found 32 ounce precut bags of collards)Sprinkle the chopped onion, garlic salt and black pepper over the collards.
- Place the ham hock in the middle and pour the broth over everything. No need to stir!
- Place the lid on the Instant Pot or pressure cooker. Pressure cook for 25 minutes.(I cook one bag the same amount of time as two bags.) Natural release 10 minutes, then quick release to release any remaining pressure inside.
- Carefully remove the lid away from your face. Remove the ham hock and shred, if you like. You can add the chopped or shredded ham hock meat back to the collard greens. Discard the bone and extra fat.
- Stir well before serving.
Notes
Size Matters: One to 1 ½ bags (24 ounces) will fit in a 6-quart Instant Pot. Up to 2 bags or a 32 ounce bag will fit in an 8-quart Instant Pot.
Tip: I like to use 3 cups of liquid to be sure and have lots of “pot likker or liquor” to soak up with my cornbread.
If you are like me and love to EAT a pot of collard greens but not like SMELL them cooking all day, then this is the best way to cook this Southern side dish for you!
Shortcuts:
The Instant Pot and pressure cooker cooks collard greens in a fraction of the time it takes to cook them on the stovetop the old fashioned way.
Bags of prewashed and precut collard greens saves so much time washing and soaking the large collard leaves to remove dirt, then cutting and removing the tough stems.
1 cup frozen onion can be used instead of chopped fresh.
Substitutions:
½ teaspoon salt plus ¼ teaspoon garlic powder equals ¾ teaspoon garlic salt
A smoked turkey leg, neck or wing can also be used in place of ham hock.
Prewashed and cut mustard greens and turnip greens can also be cooked with this recipe. I only cook them 10 minutes with 10 minutes Natural Release.
