Instant Pot Collard Greens cooked with a ham hock and tasty seasonings is a delicious and nutritious dish that pure comfort food! What used to take hours to cook in my dutch oven now takes a little over an hour! If you haven't tried pressure cooker collard greens, I highly recommend it!
Collard Greens in the Instant Pot
Collard greens are a Southern comfort food staple, with a robust flavor and hearty texture. Even though I'm in the North, my Southern family roots are strong.
If you love collards but want to cut down on cooking time without sacrificing taste, the Instant Pot is your solution.
About 7 years ago I devised a two-step process for cooking collard greens in the Instant Pot when using a ham hock, turkey legs, or meaty ham bone, etc. It makes the best batch of collards!
Why Do You Cook The Meat First?
- I needed to get more flavor from the ham hock, and get the meat more tender. The only way to do that is to give it a head start in the pressure cooker, letting it cook on its own first.
- Then add the greens and cook them with the ham hock for the amount of time it takes to get the greens to that perfect tenderness. I don't like my greens cooked too soft, which is why I don't cook them with the pork the entire time.
- So, a two-step process is what I came up with. It works so well, and now that's how I will always make my Instant Pot collard greens!
There are a thousand ways to cook up a pot of collard greens. I have always loved my recipe, which is part mom's and part mine. After I got my Instant Pot, I was doubtful that the flavor could be infused into this dish in such a short time.
After all, anything simmered on the stove for 3 hours is going to be better, right? Maybe not.
Is it Okay to Use Pre-chopped Collard Greens from the Store?
Absolutely! Using pre-washed and chopped collard greens can save time. Just remove the pieces that have large parts of the rib (tough center piece) in them.
Can I use a Different meat Besides Ham Hock?
Yes, just get something with flavor. A ham hock is smoked, so it adds lots of flavor to the dish. You can try with other meats like smoked turkey legs, smoked turkey wings, pork jowls, or bacon.
Is There a Substitute for the Seasoned Salt if I Don't Have Any?
You can use your any brand of seasoned salt or a mix of salt, pepper, and additional herbs for a similar flavor.
Can I Make a Vegetarian Version?
Yes, you can substitute vegetable broth for the chicken broth to make this a vegetarian recipe. Try adding some liquid smoke for that smoky flavor.
What can I serve with Collard Greens Besides Cornbread?
Collard greens pair well with rice, grits, mac and cheese, potato salad, baked beans, and more.
Can the Leftovers be Frozen?
Yes, collard greens freeze very well. Store them in an airtight container, and thaw in the refrigerator before reheating.
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Rich, flavorful Instant Pot Collard Greens & a ham hock are so delicious! We love these pressure cooked collard greens with cornbread! Faster than on the stove!
- 1 Tablespoon Olive Oil
- 1 large Onion, chopped
- 1 teaspoon Johnny's Seasoned Salt
- ¼-½ teaspoon Crushed Red Pepper Flakes
- 1-2 teaspoons Creole Seasoning (optional)
- 4 Garlic Cloves, minced (optional)
- 32 oz Chicken Broth, low sodium
- 1 Ham Hock (about 1 to 1 ½ lbs)
- 1 lb Collard Greens, washed, chopped (or 1 or 2 10-oz bags of pre-washed - chopped)
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Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads "Hot" add the oil.
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Add the onion and cook it, stirring occasionally, until tender.
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Add the seasoned salt, red pepper flakes, and Creole seasoning. Stir.
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Add the garlic and cook about 30 seconds or until it starts to smell fragrant, stirring constantly.
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Stir in the chicken broth and set the ham hock in the broth. It may not be covered with broth, and that's okay.
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Turn off the Sauté mode and put the lid on the pot and lock it into place. Set the Steam Release Knob to the Sealing position (not on the Ultra). Press the Meat/Stew button (or use dial on Ultra) and use the +/- button to select 35 minutes.
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When the cooking cycle has finished wait 10 minutes and then manually release the remaining steam by turning the knob to Venting (on the Ultra, push the button) until the pin in the lid drops. Then open the lid.
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If you can, try to break up the ham hock a little using 2 forks. It might still be tough, so don't try too hard as it will be hot! I like to break it in half to help it cook more. But it's okay if you can't or don't want to. Just flip it over!
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Add the collard greens to the pot and use a spoon to push them down into the liquid.
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Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again.
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Press Manual (or Pressure Cook) and use the +/- button (or dial) to choose 25 minutes.
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When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam until the pin in the lid drops.
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Open the lid and remove the ham hock to a bowl. Use 2 forks to separate the fat and bones from the meat. Save the bones in the freezer for a batch of Bone Broth! Discard the fat.
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Shred the meat and add it back into the collard greens.
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That's it! You now have a rich and tasty batch of collard greens! Serve them hot with a side of cornbread to sop up the pot likker (pot liquor)!
This is a Two Step Recipe, but don't worry, it's still faster than on the stove, and the results are excellent!
Jason
This is one of my favorite IP recipes and the only way that I prepare collards. I've used smoked turkey necks and smoked pork necks as well as the ham hocks that the recipe calls for. Perfect every time!
Sonya
Very easy to make, and I did add the splash of ACV collards need them! Served with a sourdough discard cornbread.
Maggie
What is ACV??????? Unless you are familiar with (cooking????) initialism. Not everyone would know it, It's always best to spell out a word in an open forum so everyone that is interested can understand. In my business we use certain initialisations that I would never say or right to people outside the office because they may or may not know what they mean like, EOD, EOD, FIFO, MoM, MTD, MIM. It makes communication easier. I even searched for ACV and couldn't find a meaning for it. I'll figure it out or ask a cook to tell me what it might be. LOL
Sandy
Where did you see that? It stands for Apple Cider Vinegar, and I usually state what that means. I couldn't find where I did that in this recipe. If you can let me know, I will be happy to amend it.
Rochelle W
I usually follow recipes to the "T" when making anything for the first time. I confess I made some small changes. First, I cooked a smoked ham shank in my pot. When it was done, I poured the water into another contained, wiped out the pot, and then followed your directions. I had some leftover fresh cabbage and cooked it with the greens in the water I used from cooking the shank. With the saltiness of the shank, I didn't add any sea salt. They came out great!
Rebekah A
My southern family approves this recipe. So good.
Aimee O.
This is the only way I make collard greens and it's always for New Year's dinner. Simple, delicious and perfect every time!
Great flavor and the greens get buttery soft in the IP. Thanks!!
Lisa
Easy to follow, and these were the best collard greens I have ever made! I am so happy!
mary
Agreed 1000%. I've made them twice now using this simple recipe and will never make them any other way lol. Happy eating!
Linda Smith
This is an amazing recipe and a great time saver! I will never cook my collards on the stove again! Thanks for sharing such an amazing recipe!