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!
Susan
I made these today and
They are So good! Thanks
Sandy
Thank you, Susan! Happy New Year!
Pam Norton
I'm making 8 bunches of collards and curly kale and that's not all going to fit.in the pot. Should I do this in two steps - pressure oook 1/2 and then add the rest and go for 25 minutes more? Or take out what's cooked in the first batch and cook the second batch 25" then mix them together?
Sandy
You can do it either way. I like the idea of removing the first batch, cooking the second batch, then combining.
Sara
I used 6 hammocks and 4 bunches of collard greens to make more. Added more chicken broth. But otherwise followed the recipe. Came out fantastic! Thanks for the recipe!
karen l mattingly
Terrific! Two step process is a tad more work but so worth it. I added about 3T of salt pork to the onion saute step-because why not? And my local store was out of ham hocks so I used smoked neck bones. I was surprised at how much meat was on those! To heck with ham hocks...
Jennifer DeMiguel
It was my first time cooking Collard greens I had to use smoked Turkey wings grocery store was out of ham hocks.The greens are delicious thank you for teaching me a fast easy way.Happy New Year🎉💗
Mike
I want to try this with kale and add diced potatoes. Any alterations to cook time?
Sandy
Hi Mike, the potatoes will cook much faster than everything else, so add them last and cook for 3 or 4 minutes if they are chopped. A little longer if the pieces are larger. Kale can just be tossed in and will cook from the residual heat.
Debi
Question if I use mustard greens instead of collards do I cook same amount of time?
Sandy
Yes, if you like them tender. If not, cut the time by 1/3 or so. You can always add time if they are not as tender as you like.
Tom
Very good. Used ham but I think I will go with bacon next time. Not familiar with that seasoning salt but I blend my own and used that. Yes, gotta dance a two step but still faster and easier than traditional methods. Quotin’ “Tour of Duty” by Jason Isbell...”I've been eating like I'm out on bail. Collard greens and chicken wings and oysters by the pail.
Sandy
Yes, bacon is good. So are smoked turkey legs! So many options! I'm glad you liked it. Thank you for your review and awesome movie quote!