Soulful Instant Pot Southern Collard Greens

Collard greens, a cornerstone of Southern cuisine, are cherished for their robust flavor and tender texture. Traditionally, achieving that perfect, slow-simmered taste could take hours on the stovetop. However, with the advent of the Instant Pot, you can now enjoy deeply seasoned, wonderfully tender collard greens in a mere fraction of the time, without compromising on that authentic, smoky Southern essence. This recipe brings you the beloved flavor just how my mama perfected it, but with modern-day convenience.

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Cooking collard greens in the Instant Pot has truly revolutionized how we prepare this classic dish, especially during busy holidays or when craving a quick, comforting meal. The electric pressure cooker dramatically reduces the cooking time, making it possible to enjoy these flavorful greens even on a weeknight. This innovative approach allows you to achieve the traditional, slow-cooked taste and texture that Southern collard greens are famous for, but with unparalleled efficiency. Say goodbye to hours of simmering and hello to tender, smoky perfection in minutes.

No serving of Southern collard greens is truly complete without a generous slice of warm, buttery cornbread. The savory greens and the slightly sweet, crumbly cornbread create an iconic pairing that defines comfort food. The “pot liquor” – the rich, seasoned broth that collects at the bottom of the pot – is often sopped up with cornbread, making for an unforgettable culinary experience. Consider serving these Instant Pot Collard Greens with my Southern Style Homemade Cornbread for the ultimate authentic meal.

Instant Pot Collard Greens: The Southern Staple

Collard greens hold a significant place in Southern culinary heritage, embodying comfort, tradition, and the taste of home. Originating from West African cuisine and evolving through generations in the American South, these leafy greens are more than just a side dish; they are a cultural cornerstone. The deep, earthy flavor, coupled with a hint of smoky goodness, makes them a beloved accompaniment to various main courses, especially during holiday feasts or Sunday dinners. Historically, achieving their signature tender texture and rich taste meant hours of slow simmering, a process that allowed flavors to meld and leaves to soften perfectly. This traditional method, while rewarding, often requires a dedicated time commitment, which can be challenging in today’s fast-paced world.

This is precisely where the Instant Pot becomes an indispensable tool. It drastically cuts down the cooking time, transforming a multi-hour endeavor into a dish that’s ready in under an hour. Our recipe for Instant Pot Southern Collard Greens is meticulously crafted to capture all the rich, savory flavors you love, using a harmonious blend of fresh greens, aromatic vegetables, and a vital smoky element. Whether you’re a seasoned cook familiar with soul food traditions or new to Southern cooking, this modern method simplifies the process without sacrificing any of the authentic taste passed down through generations. Get ready to enjoy tender, flavorful collard greens that taste like they’ve been simmering all day, but are ready in a flash.

Why the Instant Pot is a Game-Changer for Collard Greens

For decades, cooking collard greens meant dedicating a significant portion of your day to the stovetop, allowing them to slowly tenderize and absorb all the seasoning. The Instant Pot, however, condenses this lengthy process into a quick and efficient method, making it a true game-changer for preparing tough greens. Pressure cooking creates a high-pressure, high-temperature environment that rapidly breaks down the fibrous structure of collard leaves. This accelerated cooking process forces liquid and flavor deep into the greens, ensuring they become incredibly tender and flavorful much faster than traditional simmering.

The sealed environment of the Instant Pot is another key advantage. It prevents evaporation, which means all the savory “pot liquor” – the highly prized, flavorful broth that results from cooking collard greens – remains rich, concentrated, and potent. This results in collard greens that are not only perfectly tender but also incredibly flavorful, as they continuously steep in the concentrated essence of smoked meat, onions, garlic, and spices. This method is particularly invaluable when preparing large holiday meals, as it frees up stovetop space and saves precious time, allowing you to focus on other dishes without compromising on the quality and authenticity of your collard greens. It’s a culinary innovation that truly delivers on the promise of comforting Southern soul food, with modern speed and convenience.

Essential Ingredients for Flavorful Collard Greens

Crafting exceptional Instant Pot Southern Collard Greens begins with selecting the right ingredients. Each component plays a crucial role in developing the rich, savory, and subtly smoky profile that defines this classic dish. Understanding the purpose of each ingredient will help you achieve the most authentic and delicious results.

• Collard Greens: The undeniable star of this dish. For the best flavor and texture, opt for fresh, vibrant collard greens. Look for bunches with deep green leaves that are crisp and firm, free from any yellowing, browning, or wilting, which are signs of older produce. While pre-washed and pre-cut greens offer ultimate convenience, whole leaves often provide superior freshness and flavor. This recipe typically calls for around 1 to 2 pounds, which may seem like a generous amount, but keep in mind that collards significantly reduce in volume as they cook down.
• Olive Oil: A foundational ingredient used for sautéing the aromatics. Good quality olive oil helps to build the initial flavor layers of the dish by bringing out the best in the onions and garlic, and adds a subtle, healthy richness to the overall taste.
• Smoked Turkey or Ham Hock: This is the heart of the dish, providing that characteristic smoky, savory depth that is essential to Southern collard greens. My family often opts for smoked turkey legs or wings as a leaner, yet equally flavorful, alternative to traditional ham hocks or salt pork. However, you can certainly use ham hocks, salt pork, country ham, or even bacon to achieve that quintessential smoky essence (refer to our Pro Tips section for advice on using bacon). The slow-cooked smoked meat renders its fat and flavor into the greens and broth, creating an unparalleled, rich foundation.
• Broth: Chicken broth is typically used for its robust savory base, which complements the greens and smoked meat beautifully. For a vegetarian or vegan version, a good quality vegetable broth works perfectly. While water can be used in a pinch, broth undeniably adds a deeper, more complex layer of flavor to the pot liquor.
• Onions: Finely chopped white or yellow onions are indispensable aromatics. They provide a sweet and pungent flavor base that mellows beautifully during the pressure cooking process, infusing the collard greens with a subtle, underlying sweetness and complexity.
• Garlic: Fresh minced garlic is another non-negotiable for Southern collard greens. Its pungent, savory kick brightens the overall flavor profile and adds an aromatic depth that is simply unmatched. Always use fresh garlic for the best results.
• Spices: A well-balanced blend of spices is paramount for seasoning collard greens to perfection. I frequently use my Homemade Collard Greens Seasoning or a high-quality Creole seasoning. These blends typically feature ingredients like paprika, cayenne pepper for a hint of heat, onion powder, garlic powder, and black pepper, creating a warm and inviting spice profile. Feel free to adjust the quantity to your preferred spice level, incorporating a pinch of red pepper flakes for an extra kick if you enjoy a bit more heat.

Mastering the Art of Washing Collard Greens

One of the most critical, yet often underestimated, steps in preparing collard greens is thorough washing. Collards are notorious for harboring grit, sand, and dirt within their textured leaves, and nothing can spoil an otherwise delicious pot of greens faster than a gritty, sandy bite. If you’re not opting for the convenience of pre-washed and pre-cut greens (which, incidentally, tend to spoil faster than whole leaves), you absolutely must dedicate time to properly clean and cut them yourself. While this process can be somewhat time-consuming, particularly with a large batch, it is an essential step that cannot be skipped for the best culinary experience and guaranteed satisfaction.

Here’s a detailed, step-by-step guide on how to meticulously wash full-stem collard greens, ensuring they are perfectly clean and ready for your Instant Pot:

1. Prepare the Leaves by Removing Stems: Begin by separating the leafy green parts from the tough, fibrous stems. The stems are generally too rigid and bitter to be pleasant to eat. You can easily do this by folding each collard leaf in half lengthwise along the stem and then either slicing along the stem with a sharp knife or simply tearing the leafy portion away by hand. Discard the stems.
2. Initial Rinse for Loose Debris: Take each individual leaf and give it a quick, thorough rinse under cold running water. This initial rinse helps to dislodge and wash away any large, loose pieces of dirt, grit, or debris clinging to the surface before you proceed to the soaking stage.
3. First Soak to Loosen Dirt: Fill a large bowl, a clean kitchen sink, or a dedicated basin with an ample amount of cold water. Submerge all the collard greens completely into the water. Gently swish them around with your hands for a minute or two. As you agitate the greens, you will visibly notice dirt and grit settling to the bottom of the container. Allow the greens to soak undisturbed for at least 5-10 minutes; this crucial soaking period helps to effectively loosen any stubborn dirt particles that are deeply embedded in the crevices of the leaves.
4. Rinse and Repeat – The Critical Step: This step is paramount for achieving truly grit-free greens. Carefully lift the collard greens out of the water, allowing the dirty water to remain in the bowl. Do not simply pour the water out with the greens still in it, as this will only redeposit the loosened dirt back onto your clean leaves. Once the greens are removed, drain and discard the dirty water, then thoroughly rinse out the bowl or sink to remove all settled grit. Refill the container with fresh, cold water. Repeat the entire soaking and swishing process 2-3 more times, or continue until the water in the basin remains perfectly clear after a 5-minute soak. While this may feel tedious, it is absolutely essential for a pleasant eating experience.
5. Dry the Greens: After the final wash, it’s important to remove excess water from the leaves. You can gently shake off the water, pat them dry with clean paper towels, or use a salad spinner for a more efficient drying process if you have one. Ensuring the greens are reasonably dry helps prevent diluting the carefully balanced flavors once they are in the Instant Pot.
6. Optional Cleaning Boost: For an extra layer of cleanliness, especially if you are concerned about potential pesticide residues, consider adding a splash of white vinegar (about ¼ cup) or a teaspoon of baking soda to the soaking water during one of the initial soaks. These ingredients can help in neutralizing certain residues and further aid in loosening deeply embedded dirt.

For even more helpful tips on preparing your greens, check out this comprehensive post on How to Clean Collard Greens.

Step-by-Step Guide to Making Instant Pot Southern Collard Greens

Transforming fresh collard greens into a tender, flavorful Southern classic is surprisingly simple with the Instant Pot. This method ensures maximum flavor development and a perfectly tender texture in record time. Follow these detailed steps to achieve perfect results every time. Full measurements and specific quantities can be found in the recipe card below, but this guide provides the procedural breakdown.

1. Prepare the Greens: Once your collard greens are meticulously washed and dried (as detailed in the previous section), it’s time to prepare them for cooking. Strip the leaves from their tough stems, then stack a few leaves and chop them into bite-sized pieces, roughly 1 to 2 inches wide. Aim for uniform pieces to ensure even cooking throughout the batch.
2. Sauté the Aromatics: Begin by activating the Instant Pot’s “Sauté” function on its normal or medium heat setting. Add the olive oil to the inner pot. Once the oil is shimmering (indicating it’s hot enough), add the chopped onions. Sauté them for approximately 2-3 minutes, stirring occasionally, until the onions begin to soften and become translucent. Next, add the minced garlic and continue to sauté for another 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
3. Introduce the Smoked Meat: Carefully place your chosen smoked meat – whether it’s a smoked turkey leg, turkey wing, or a traditional ham hock – directly into the pot. Nestle it among the sautéed aromatics at the bottom. This strategic placement allows its rich, smoky essence and rendered fats to permeate the entire dish, infusing the broth and greens with a foundational savory flavor as it cooks under pressure.
4. Layer in the Collard Greens: Now, it’s time for the collard greens. They will appear to be an overwhelming amount at first, piled high in the pot, but do not be alarmed; collards significantly cook down under pressure. Add them in batches if necessary, pressing them down gently with a spoon or your hands to fit them all into the inner pot. Pour in the chicken broth and generously sprinkle your chosen seasonings, such as Creole seasoning, over the greens. Give everything a good, gentle stir to ensure the seasonings and broth begin to distribute evenly throughout the greens.
5. Pressure Cook to Perfection: Secure the Instant Pot lid, ensuring it’s properly locked into place. Rotate the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on your Instant Pot and set the cooking time for 25 minutes on High Pressure. The pot will take some time (typically 10-15 minutes) to build up to full pressure before the cooking countdown actually begins.
6. Release Pressure: Once the cooking cycle is complete, the Instant Pot will typically beep to signal it’s done. Carefully perform a Quick Release of the steam by turning the valve from “Sealing” to “Venting.” Stand clear of the valve, as hot steam will rapidly escape. Wait until the float valve fully drops down, indicating that all the pressure has been released, before attempting to carefully open the lid.
7. Shred and Finish: With the pressure released and the lid open, carefully remove the cooked smoked meat from the pot. Transfer it to a clean cutting board. Using two forks or your hands, pull the tender meat from the bone, discarding any bones, skin, or excessive fatty bits. Shred the meat into smaller, manageable pieces and stir it back into the pot with the cooked collard greens.
8. Final Seasoning Adjustment and Serve: Stir the greens and shredded meat to combine thoroughly. Taste the collard greens and, crucially, the “pot liquor” (the flavorful broth). Adjust seasonings as needed. This is your opportunity to add more salt, black pepper, Creole seasoning, a dash of hot sauce for heat, or a splash of apple cider vinegar for a bright, tangy contrast, according to your preference. Ladle the tender, smoky collard greens generously into bowls, ensuring each serving includes plenty of that delicious pot liquor. Serve immediately, ideally with a warm side of cornbread, for a truly satisfying and authentic Southern meal.

Recipe: Instant Pot Southern Collard Greens

Instant Pot Southern Collard Greens

By Brandi Crawford

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.

Prep Time:
5 mins

Cook Time:
30 mins

Pressure Build Time:
15 mins

Total Time:
50 mins

Course:
Dinner, Lunch, Side Dish

Cuisine:
American, Southern

Servings:
8

Calories:
151 kcal

Equipment

• Instant Pot (6-quart or 8-quart)
• Freezer Soup Molds (optional, for convenient storage)
• Slotted Spoon (for serving)
• Large Cutting Board
• Large Bowl or Clean Sink (for washing greens)

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped white onion (about 1 medium onion)
• 2 garlic cloves, minced (or 1 tablespoon pre-minced garlic)
• 1 pound collard greens, thoroughly trimmed and well-washed (fresh is best, but pre-washed bags are convenient. You can also use a mix of greens, such as ¾ collards and ¼ mustard greens for a varied flavor profile.)
• 1 smoked turkey leg or turkey wing (approximately 1 to 1 ½ pounds, fully cooked. Traditional ham hocks, salt pork, or country ham can be substituted for a richer flavor.)
• 1 ½ cups chicken broth (use vegetable broth for a vegetarian option)
• ½ tablespoon Creole Seasoning (or your favorite homemade collard greens seasoning blend)
• Optional: a pinch of red pepper flakes for added heat, a dash of your favorite hot sauce, or a splash of apple cider vinegar for tang, added at the end.

Instructions

1. Sauté Aromatics: Activate the “Sauté” function on your Instant Pot. Add the olive oil and chopped onions to the inner pot. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent and fragrant. Add the minced garlic and stir for another 30 seconds until aromatic, taking care not to burn the garlic.
2. Layer Ingredients: Carefully place the smoked turkey leg or wing directly into the pot, nestling it among the sautéed aromatics. Then, add approximately half of the prepared, chopped collard greens to the pot. Layer the remaining greens on top. Don’t worry if the pot looks very full; the greens will significantly wilt down during the pressure cooking process.
3. Add Liquids and Seasoning: Pour in the chicken broth and sprinkle the Creole seasoning evenly over the collard greens. Give everything a gentle stir to help distribute the broth and seasonings throughout the greens.
4. Pressure Cook: Secure the lid on the Instant Pot, ensuring it is properly locked. Set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 25 minutes on High Pressure. Allow the Instant Pot to naturally build pressure, which typically takes about 10-15 minutes, before the cooking countdown begins.
5. Quick Release Pressure: Once the cooking cycle is complete and the Instant Pot beeps, carefully perform a Quick Release of the steam. Turn the valve from “Sealing” to “Venting” and stand clear as hot steam escapes rapidly. Wait until the float valve fully drops down, indicating that all pressure has been released, before cautiously opening the lid.
6. Shred Meat and Combine: Carefully remove the cooked smoked turkey leg or wing from the pot and transfer it to a clean cutting board. Using two forks or your hands, pull the tender meat from the bone, discarding the bone and any unwanted skin or gristle. Shred the meat into smaller pieces and return the shredded meat to the pot with the collard greens.
7. Final Touches and Serve: Stir the greens and shredded meat thoroughly to combine. Taste the collard greens and, importantly, the “pot liquor” (the flavorful broth). Adjust seasonings as needed, adding more Creole seasoning, salt, or black pepper to suit your preference. This is also the perfect time to add a splash of apple cider vinegar or a dash of your favorite hot sauce if desired. Ladle the tender, smoky collard greens generously into bowls, ensuring each serving includes plenty of that delicious pot liquor. Serve immediately, ideally with a side of warm cornbread, for a truly satisfying Southern meal.

Pro Tips and Notes

• Alternative Smoked Meats: While smoked turkey offers a delicious and slightly leaner profile, you can certainly use more traditional Southern smoked meats. Options include classic ham hocks, salt pork, or country ham. If you prefer to use bacon, render the bacon pieces in the Instant Pot on the “Sauté” function (omitting the initial olive oil). Once crispy, remove the bacon and set it aside. Cook the onions and garlic in the rendered bacon fat. After the collards have pressure cooked, crumble the crispy bacon over the finished greens for a delightful texture and flavor boost.
• Seasoning Adjustments: Smoked meats are often naturally salty, so I typically avoid adding extra salt until the end. Always taste the “pot liquor” and the greens after they have cooked. Adjust with more Creole seasoning, salt, or freshly ground black pepper to suit your personal preference. For a subtle balance, a pinch of sugar can help counteract any bitterness in the greens. A splash of apple cider vinegar (added after cooking) provides a bright, tangy contrast that many Southerners love.
• Vinegar Lovers: If you’re like my mom and enjoy a tangy kick with your collard greens, add a splash of apple cider vinegar or your favorite hot sauce directly to your individual serving bowl after the greens have been pressure cooked. This preserves the fresh acidity.
• Scaling the Recipe: Collard greens shrink dramatically during cooking. A 6-quart Instant Pot can comfortably accommodate up to 2 pounds of greens. If you wish to double the recipe, you can generally keep the cooking time the same. For larger capacity Instant Pots, like an 8-quart model, you’ll be able to fit an even more substantial batch of collards. Always ensure you do not exceed the “Max Fill” line of your pressure cooker for safety.
• Storage and Freezing: Leftover Instant Pot collard greens can be stored in an airtight container and refrigerated for 5-7 days. For longer preservation, collard greens freeze exceptionally well, especially when stored with their flavorful “pot liquor.” Spoon the collards and a generous amount of liquid into freezer-safe bags or airtight containers. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn. Lay the bags flat to freeze; this makes them easier to stack and store efficiently. Properly frozen collard greens can be kept for up to 10 months. When you’re ready to enjoy them, simply thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Nutrition Information

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using nutrition databases like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific recipe, it is recommended that you calculate the nutritional information with the actual ingredients used in your kitchen, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.

Serving: 1 serving

Calories: 151 kcal

Carbohydrates: 4g

Protein: 18g

Fat: 2g

Frequently Asked Questions and Expert Tips

Serving Suggestions and Pairings

Instant Pot Southern Collard Greens are incredibly versatile and make a fantastic, soul-satisfying addition to almost any meal. While they are often a centerpiece during holiday gatherings and special occasions, they are equally delicious and appropriate as a comforting side dish for everyday dinners. Their rich, savory, and smoky profile complements a wide array of main courses. Here are some classic and creative serving suggestions:

• Classic Cornbread: As mentioned, a warm, buttery, and slightly sweet slice of cornbread is the quintessential companion for collard greens. It’s perfectly designed for soaking up every last drop of that savory “pot liquor.”
• Hearty Smoked Meats: These greens pair exquisitely with other Southern favorites such as tender smoked turkey, succulent baked ham, crispy fried chicken, or fall-off-the-bone BBQ ribs. The complementary smoky flavors create a harmonious and deeply satisfying meal.
• Comforting Beans and Peas: For a wholesome and hearty meal, serve your collard greens alongside a bowl of classic black-eyed peas, creamy butter beans, or robust pinto beans. This combination is a staple in Southern kitchens.
• Fluffy Rice: A simple scoop of fluffy white rice or a fragrant, seasoned rice pilaf makes an excellent base, allowing the rice to absorb all the rich juices and flavors of the collard greens.
• Hot Sauce and Vinegar: Always keep a bottle of your favorite hot sauce or a cruet of apple cider vinegar readily available at the table. Many Southerners cherish the ritual of adding a little extra tang and heat to their greens, personalizing each bite.
• Complete Southern Spread: For an ultimate Southern feast, combine your Instant Pot collard greens with other beloved sides like Instant Pot Southern Style Green Beans, creamy Southern Style Baked Mac and Cheese, and perhaps some Southern Candied Sweet Potatoes.

Explore More Southern Recipes

If you love the comforting and rich flavors of Southern cuisine, you’ll want to explore these other delicious recipes that capture the essence of soul food:

• Discover more variations and traditional methods with the Best Southern Soul Food Collard Greens Recipes.
• 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
• 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 Meal Inspiration

Collard greens often take center stage during holiday feasts, and the Instant Pot makes preparing them a stress-free experience, allowing you more time to enjoy with family and friends. For a truly complete and memorable holiday spread, consider pairing these Instant Pot Collard Greens with these complementary recipes:

• Instant Pot Cranberry Sauce: A fresh, homemade cranberry sauce adds a bright, tangy contrast to rich holiday dishes.
• Instant Pot Turkey Breast: Achieve a perfectly moist and flavorful turkey breast without taking up valuable oven space.
• Air Fryer Turkey: For a crispy skin and tender interior, this method is quick and efficient for smaller turkey portions.

For a comprehensive guide to all things pressure cooking and to discover more time-saving recipes, explore our complete listing of Instant Pot Recipes. And to delve deeper into the rich tapestry of Southern flavors and comforting traditions, browse our extensive collection of Southern Soul Food Recipes. If you prefer visual learning and step-by-step guidance, you can also watch detailed video instructions on how to make this recipe here on Youtube.