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instant pot collard greens in white bowls with smoked turkey

Instant Pot Southern Collard Greens

Instant Pot Southern Collard Greens is a quick and easy electric pressure cooker recipe seasoned with smoked turkey. You can also use mustard or turnip greens. These collards can be cooked with bacon, ham hocks, country ham, or vegetarian without any meat. Add in a little vinegar if preferred. 
Course dinner, lunch
Cuisine American, southern
Keyword Instant Pot collard greens, pressure cooker collard greens, soul food collard greens
Prep Time 5 minutes
Cook Time 30 minutes
Instant Pot to come to pressure 15 minutes
Total Time 50 minutes
Servings 8
Calories 151kcal


  • 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 3/4ths collards and 1/4 mustard greens.
  • 1 smoked turkey leg or turkey wing (about 1 pound to 1 1/2 pounds) fully cooked, You can find turkey legs and wings at most grocers. You can also use ham hocks if you wish.
  • 1 1/2 cups chicken broth
  • 1/2 tablespoon Creole Seasoning


  • 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.



  • 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. 


Serving: 1serving | Calories: 151kcal | Carbohydrates: 4g | Protein: 18g | Fat: 2g