Collard greens are a true Southern classic, and the Instant Pot makes them quicker without losing that slow-simmered flavor. Instead of waiting hours, you can get tender, smoky greens in a fraction of the time. No bland greens here, these are seasoned right, just how my mama taught me.
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Cooking collard greens in the Instant Pot is the new wave for us. The cook time is amazing and will save you a ton of extra time, especially around the holidays.
No serving of collard greens would be complete without a nice slice of cornbread. Pair this with my Southern Style Homemade Cornbread.
Instant Pot Collard Greens Ingredients
- Collard Greens
- Olive Oil
- Smoked Turkey or Ham Hock: My family switched from using salt pork and ham hocks to season our greens years ago. We now use either a smoked turkey leg or turkey wing. You can also use ham hocks, salt pork, country ham, or even bacon to season the greens.
- Broth
- Onions
- Garlic
- Spices: For spices I like to use my Homemade Collard Greens Seasoning or Creole Seasoning. Any of your favorite spices will work.
How to Wash Collard Greens
If you aren't using pre-washed and pre-cut you will have to clean and cut them yourself. It can be very time consuming, especially depending on how big your batch of greens is. If you’re using pre-washed, keep them refrigerated and consume them as soon as possible, as they tend to spoil faster than whole, unwashed greens.
Here’s how you wash full stem greens:
- Remove the Stems: Start by cutting or tearing the leaves away from the tough stems. You can fold the leaf in half and slice along the stem to remove it, or simply tear it away by hand.
- Rinse Each Leaf: Give each leaf a quick rinse under cold running water to remove loose dirt and debris before soaking them.
- Soak in Cold Water: Fill a large bowl, basin, or clean sink with cold water. Submerge the greens and gently swish them around. The dirt and grit will sink to the bottom of the bowl or sink. Let the greens sit for a few minutes to loosen any remaining dirt.
- Rinse and Repeat: Lift the greens out of the water (don’t pour the water out with the greens still in it, or you’ll dump the dirt back on them). Drain and discard the dirty water, then refill the bowl or sink with fresh cold water. Repeat the soaking and swishing process 2-3 times until the water is clear and free of dirt.
- Dry the Greens: After washing, shake off excess water from the leaves. Pat dry.
- Optional: For extra cleaning power, add a splash of white vinegar or a teaspoon of baking soda to the water. This can help remove bacteria and pesticide residues.
Check out this post for more helpful tips on How to Clean Collard Greens.
How to Make Instant Pot Southern Collard Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the greens: Wash the collards well to remove grit. Strip the leaves from the stems and chop them into bite-sized pieces.
- Sauté the aromatics: Turn the Instant Pot to Sauté. Add the olive oil, onions, and garlic, and cook for 2–3 minutes until fragrant and softened.
- Add the meat: Nestle the smoked turkey or ham hock right into the pot. This is where that deep smoky flavor comes from.
- Layer in the greens: Pile in the collard greens, it’ll look like a lot, but they’ll cook down. Pour in the broth and add your seasonings. Give everything a good stir.
- Pressure cook: Lock the lid, set the valve to Sealing, and cook on High Pressure.
- Release pressure: Quick release the steam. Carefully open the lid.
- Shred and finish: Remove the smoked meat, pull the meat from the bone, shred it, and stir it back into the greens. Taste and adjust seasoning as needed.
- Serve: Spoon into bowls with some of that pot liquor (the seasoned broth) and serve with cornbread.
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Instant Pot Southern Collard Greens
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 2 garlic cloves, minced
- 1 pound collard greens trimmed and washed, I buy pre-washed. You can also do a mix of greens. I often do ¾ths collards and ¼ mustard greens.
- 1 smoked turkey leg or turkey wing (about 1 pound to 1 ½ pounds) fully cooked, You can find turkey legs and wings at most grocers. You can also use ham hocks if you wish.
- 1 ½ cups chicken broth
- ½ tablespoon Creole Seasoning
Instructions
- Place the Instant Pot on the Sauté function. Add the olive oil and onions to the pot.
- Cook for 2-3 minutes until translucent and fragrant. Add the garlic or the pot and stir.
- Next, add half of the collard greens to the pot. Layer in the turkey leg and add the remaining greens to the pot. Don’t worry the greens will wilt down a ton.
- Add the chicken broth and Creole seasoning.
- Place the lid on the pot and seal.
- Cook for 25 minutes on Manual > High Pressure Cooking.
- When the pot indicates it has finished, quick release the steam.
- Open the pot and remove the turkey. Shred the meat from the bone and return the meat to the pot.
- Stir to combine and serve.
Video
Notes
- You can of course still use ham hocks, salt pork, country ham, or even bacon to season the greens. If you are planning to use bacon I recommend that you cook the bacon in the Instant Pot on the Saute' function, and omit the olive oil used in this recipe. Cook the onions in the bacon fat. Remove the bacon and crumble. Set aside until after the collards have cooked. Sprinkle the bacon throughout once cooked.
- Once the greens have cooked, taste repeatedly for flavor. I never add salt to the greens because the smoked turkey does the job, but I do taste to see if it needs more Creole Seasoning.
- If you like vinegar on your collard greens (my mom eats them this way!) add it in after the collard greens have been pressure cooked.
- I have fit 2 pounds of greens in my 6 quart Instant Pot, easily. So you can double the recipe (I would opt for the same size smoked turkey or no more than a half pound larger), but keep the cooking time the same. If you have an 8 quart you can fit a ton more collards in the pot!
- You can refrigerate collard greens for 5-7 days. I like to freeze collards in sealable plastic bags with the broth and juice. When you defrost the greens won't be dry and they will retain their flavor.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Collard greens are loaded with essential vitamins and minerals. A serving of collards is lower in calories and higher in calcium and still has the same vitamins as kale. Many argue that collard greens are a healthier alternative to kale. Check out this post on Ditching Kale for Collard Greens.
Cook the collard greens for 25 minutes with a quick release of the steam.
If you're buying whole, leafy greens, choose collard that are a deep, vibrant green with no yellowing or browning. Bright, fresh leaves indicate the greens were recently harvested and will have the best flavor. The leaves should be firm and crisp, not limp or wilting. Avoid bunches with holes or tears, as these may indicate pest damage.
If you're buying whole, leafy greens, choose collard that are a deep, vibrant green with no yellowing or browning. Bright, fresh leaves indicate the greens were recently harvested and will have the best flavor. The leaves should be firm and crisp, not limp or wilting. Avoid bunches with holes or tears, as these may indicate pest damage.
Greens will wilt... A TON! When you first add them to the pot it will feel like a lot, but they will shrink a lot. I have fit 2 pounds of greens in my 6 quart Instant Pot, easily.
So you can double the recipe (I would opt for the same size smoked turkey, or no more than a half pound larger), but keep the cooking time the same.
If you have an 8 quart you can fit a ton more collards in the pot!
You can omit the smoked meat for meatless greens and add flavors like liquid smoke, paprika, red pepper flakes, or vegetable bouillon cubes for flavor.
You can refrigerate collard greens for 3-4 days. I like to freeze collards in sealable plastic bags with the broth and juice. When you defrost the greens won't be dry and they will retain their flavor.
Freeze the collards with leftover broth/pot liquor. Spoon the collards and liquid into freezer bags or airtight containers. Squeeze out as much air as you can to avoid freezer burn. Lay the bags flat so they freeze evenly and stack easily. Freeze up to 10 months.
More Recipes for Greens
Check out the Best Southern Soul Food Collard Greens Recipes here.
Southern Turnip Greens
Collard Greens and Ham Hocks
Southern Collard Greens with Smoked Turkey
Slow Cooker Crockpot Collard Greens
Mixed Greens with Collards and Turnips
Sauteed Collard Greens
More Southern Recipes
Southern Candied Sweet Potatoes
Instant Pot Southern Style Green Beans
Okra and Tomatoes
Instant Pot Cabbage
Southern Style Baked Mac and Cheese
Instant Pot Gumbo
Instant Pot Black Eyed Peas
Southern Potato Salad
Instant Pot Corn on the Cob
Air Fryer Corn on the Cob
Holiday Recipes
Instant Pot Cranberry Sauce
Instant Pot Turkey Breast
Air Fryer Turkey
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes. Watch step by step video instructions on how to make this recipe here on Youtube.
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