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Home » Blog Recipe Posts » Dinner

Instant Pot Collard Greens

November 4, 2017 by Sandy 83 Comments

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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!

Instant Pot Collard Greens in a bowl

 

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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4.88 from 41 votes
Instant Pot Collard Greens in a bowl
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Instant Pot Collard Greens
Prep Time
10 mins
Cook Time
1 hr 5 mins
Natural Pressure Release
20 mins
Total Time
1 hr 35 mins
 

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!

Course: Dinner
Cuisine: American
Keyword: pressure cooker collard greens recipe
Servings: 5 - 7
Calories: 462 kcal
Author: Sandy Clifton
Ingredients
  • 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)
Step Two
  • 1 lb Collard Greens, washed, chopped (or 1 or 2 10-oz bags of pre-washed - chopped)
Instructions
Step One - Cook the Ham Hock
  1. Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads "Hot" add the oil.

  2. Add the onion and cook it, stirring occasionally, until tender.

  3. Add the seasoned salt, red pepper flakes, and Creole seasoning. Stir.

  4. Add the garlic and cook about 30 seconds or until it starts to smell fragrant, stirring constantly.

  5. Stir in the chicken broth and set the ham hock in the broth. It may not be covered with broth, and that's okay.

  6. 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.

  7. 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.

  8. 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!

Step Two - Cook the Collards
  1. Add the collard greens to the pot and use a spoon to push them down into the liquid.

  2. Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again.

  3. Press Manual (or Pressure Cook) and use the +/- button (or dial) to choose 25 minutes.

  4. 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.

  5. 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.

  6. Shred the meat and add it back into the collard greens.

  7. 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)!

Recipe Notes

This is a Two Step Recipe, but don't worry, it's still faster than on the stove, and the results are excellent!

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  1. Carlene

    December 31, 2020 at 2:52 pm

    I was wondering what would be the timing if using frozen collards? I have both a ham hock, bacon or cubed ham to use with it...as well as the other ingredients.

    Reply
    • Sandy

      January 01, 2021 at 5:14 pm

      Keep the same time. The collards will thaw as the pot warms up.

      Reply
  2. Jen

    December 30, 2020 at 6:14 pm

    Best I’ve EVER eaten!

    Reply
    • Sandy

      December 31, 2020 at 2:21 pm

      Awesome! I'm so glad!

      Reply
  3. Theresa

    November 27, 2020 at 2:06 pm

    I made this for the first time on Thanksgiving. It was a hit! The family loved it. It reminds me of the beans and hamhocks I used to make (pre keto). It was absolutely delicious. Thank you for a great recipe.

    Reply
  4. CJ

    October 09, 2020 at 7:11 pm

    Used Food Lion Country Ham Bone for Seasoning, turned out AMAZING! Thank you for the recipe it was delish. Made this with grilled chicken quarters

    Reply
  5. Etta

    July 23, 2020 at 10:09 am

    Thank you so much for this recipe! I read through others', but yours made the most sense to me (someone even suggested discarding ham hocks when greens are done!!!) This recipe is perfect! I cook other greens very often, but I cooked these for the first time 2-3 weeks ago. Roommate 1 declined to taste "my greens" until she discovered they were collards. She raved about them and asked for more. Roommate 2 doesn't really care for collards, but she also raved and asked for more. I didn't really eat that much but what I tasted was good! I don't think I'll ever cook them another way again. Cooking them again right now! Thanks again.

    Reply
  6. Judi

    June 14, 2020 at 2:21 pm

    Couldn't find ham hocks
    Used 2 smoked turkey legs
    Recipe/method perfect!

    Reply
  7. Allison R Albritton

    May 04, 2020 at 6:41 am

    Thank you for this recipe. I've been wanting to try collards in the instapot and this recipe didn't disappoint. My boyfriends tried them for the very first time and he loved them. I pretty much followed your methods but I also added a few splashes of vinegar when it was done to brighten it up just a tad. I also think in the future, if I have time, I will make the ham stock a day ahead, let it cool and take the fat off, the collards seemed to be a bit oily, but delicious. Thanks again!

    Reply
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Instant Pot Collard Greens in a bowl