This post may contain affiliate links. Please read our disclosure policy.
Southern Instant Pot collard greens are a delicious take on a classic Southern side, made with smoked meat and simple seasonings for rich, slow-simmered flavor. A traditional stovetop method is included, and both versions are tender, savory, and mostly hands-off.
These pair perfectly with black-eyed peas and homemade cornbread on New Year's Day for luck and prosperity in the New Year.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Why cook collard greens in the Instant Pot? Collard greens are usually cooked low and slow, so they have time to become tender and absorb the flavor of smoked meat. The Instant Pot does the same thing, just in a more hands-off way.
Because the pot is sealed, moisture and flavor stay concentrated instead of cooking off, which helps the greens turn out rich and well-seasoned.
Just like my Instant Pot pulled pork or Instant Pot whole chicken, you set it, let it do its thing, and come back to tender, flavorful food. Since traditional Southern collard greens take a while to cook, this hands-free pressure cooker method is a real game-changer.
What You’ll Need
This recipe uses simple ingredients, and there’s flexibility with the smoked meat depending on what you can find.
- Oil – Use this to sauté the onion and garlic. Any neutral oil works.
- Onion – Builds the base flavor; yellow or white onions are both fine.
- Garlic – Adds depth and aroma.
- Red pepper flakes (optional) – For a bit of heat; leave them out if you prefer mild greens.
- Chicken broth – This deglazes the pot and creates the cooking liquid, aka pot liquor or potlikker. Water can be used if needed, but broth adds more flavor.
- Fresh collard greens – Stems removed and leaves chopped; they shrink a lot as they cook.
- Smoked meat – Smoked turkey wings or legs work well, and smoked pork, like a ham hock or salt pork, is also traditional. Use what’s available.
- Salt and black pepper – Adjusted at the end after the smoked meat has finished seasoning the greens.
- Apple cider vinegar – Added at the end to brighten and balance the greens.
Choosing Smoked Meat for Collard Greens
Smoked meat is what gives collard greens their signature flavor. Traditional options include smoked pork, like a ham hock or ham bone, as well as smoked turkey wings or legs. As long as the meat is smoked, it will season both the greens and the cooking liquid as it cooks. Use whatever option is available at your grocery store.
How to Cook Collard Greens in the Instant Pot
Start by using the sauté setting to cook the onion in oil until softened, then add the garlic and red pepper flakes and cook briefly until fragrant. Pour in the broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the collard greens to the pot, then place the smoked meat on top, followed by more greens.
Secure the lid and pressure cook until the greens are tender. Allow the pressure to release naturally for a short time before releasing any remaining pressure.
Remove the smoked meat, shred it, and return it to the pot. Add salt, pepper, and a splash of vinegar to taste.
Serve warm with your favorite Southern entree!
What to Expect While Collard Greens Cook
At first, the pot will look very full. This is normal. Collard greens take up a lot of space when they’re raw, but shrink down significantly as they cook. When cooking them in the Instant Pot, make sure you stay below the max fill line; if needed, smash them down to stay under the line.
As the greens cook, they’ll release liquid, adding to the broth already in the pot. The finished collard greens should be tender and slightly saucy, not dry. That flavorful cooking liquid is part of the dish and meant to be served with the greens, not drained off.
Stovetop Option (If You Prefer the Classic Method)
Collard greens have been cooked on the stovetop for generations, and that method works just as well if you prefer it. A traditional stovetop version is included in the recipe card notes, using the same ingredients and flavors with a longer, gentle simmer. Choose the method that fits your kitchen and comfort level. Both methods will lead to tender, flavorful collard greens.
Serving Ideas
Collard greens pair well with a variety of comfort-style entrees:
My favorite way to serve them is with black-eyed peas and homemade cornbread on New Year's Day!
More Instant Pot Recipes You'll Love
- Instant Pot Red Beans and Rice
- Instant Pot Chicken Alfredo
- Instant Pot Black Beans
- Instant Pot Yogurt
- Instant Pot Tuna Casserole
- Instant Pot Artichokes
📖 Recipe
Southern Instant Pot Collard Greens
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Oil, for sautéing
- ½ medium Onion, diced
- 3 cloves Garlic, finely grated
- ¼ teaspoon Red Pepper Flakes, optional, for heat
- 1 cup Chicken Broth, for deglazing
- 1 pound Fresh Collard Greens, stems removed and leaves coarsely chopped
- ½ pound Smoked Turkey Wings or Turkey Legs, or Smoked Ham Hock
- 1 teaspoon Salt, adjust to taste
- ½ teaspoon Black Pepper
- 1 splash Apple Cider Vinegar, to taste
Instructions
Instant Pot Collard Greens (see footnotes for stove method)
- Set the Instant Pot to Sauté and heat until the display reads HOT. Add the OIL and heat until shimmering, then add the ONION and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the GARLIC and RED PEPPER FLAKES and cook for 1 minute to bloom the spices.
- Pour in the CHICKEN BROTH and deglaze the pot by scraping up any browned bits from the bottom, releasing them into the liquid.
- Add half of the COLLARD GREENS to the pot, followed by the SMOKED TURKEY WINGS and more COLLARD GREENS, being mindful not to overfill the max fill line.
- Secure the lid and pressure cook on high for 30 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the SMOKED TURKEY WINGS, shred the meat (discarding the skin and fat), and return it to the pot. Taste and adjust with SALT, BLACK PEPPER, and APPLE CIDER VINEGAR as needed. Stir and serve warm.
Recipe Notes
Equipment
- 6-quart Instant Pot for pressure cooker method
- 4-quart stock pot or Dutch oven for stove method
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Heidi says
Adding the smoked meat sends the flavors of your collard greens through the roof. But I think the secret to this recipe is your genius use of chicken broth. This adds so much amazing flavor and compliments the garlic and onion perfectly!
Traci says
Awww thank you so much ☺️ That means a lot! I put a lot of thought into building flavor from the start, so it’s great to hear how much you appreciate it. I’m so glad this one worked well for you and that you enjoyed it.
JB says
I was skeptical because I’ve never liked collard greens before, but these were so good. The smoked flavor and seasoning really made all the difference. I’ll definitely be enjoying these leftovers!