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Pressure Cooker Collard Greens – Southern-Style in ONE HOUR!

Pressure Cooker Collard Greens | The Foodie Eats



Pressure Cooker Collard Greens

Southern-Style in ONE HOUR!

I was born and raised in the south. So collard greens are part of who I am as a person. Not a family gathering goes by without greens being on the table. Well, except for that one Thanksgiving, but we won’t talk too much about that. These days I am evolving as a chef and am learning new things and techniques. And pressure cooker collard greens is high on the list of things to do differently!

Changes to the Method

I can remember growing up thinking greens took all day to cook. And that may not be too far off in some cases. For instance, you might boil the meat for 2 hours, then cook the greens for several more. I don’t know about you, but I don’t have time for that. Well, unless I’m already in the kitchen all day for Christmas dinner.


I must say, I was shocked at how well greens did in the Instant Pot. The flavor and tenderness were spot on! I was expecting to be disappointed, but was pleasantly surprised. I’m sure you will be too.

Pressure Cooker Collard Greens | The Foodie Eats

The Most Amazing Pot Liquor

One thing I’m sure to do (as much a possible) is add flavor in every step of the cooking process. I’m at the point now where I pretty much add (usually chicken) stock to every recipe instead of water – from grits to stovetop veggies, sometimes even rice. And collard greens are no different. Since cooking in the pressure cooker reduces time to develop flavor, it is important that you get the flavor in the there right away.

I’m also not the biggest fan of heavy or greasy greens. So somewhere along the line, I began using smoked turkey instead of pork. I mean, there will more than likely be plenty of other pork options to choose from on the table. And I’m convinced that the saltiness from the smoked flavor is right on point.

4.7 from 3 reviews
Pressure Cooker Collard Greens - Southern-Style in ONE HOUR!
Author: 
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing
  • 6 Cups Chicken Broth
  • ¼ tsp. Red Pepper Flakes
Instructions
  1. Add all ingredients to Instant Pot - turkey first. (You may need to pack in the greens.)
  2. Set manual time for 60 minutes.
  3. After cooking is complete, quick release pressure.
  4. Mix well - so that meat falls of the bones.
  5. Serve and enjoy!
Notes
If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

 

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Pressure Cooker Collard Greens

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14 Comments

  • Reply
    Jesse
    March 19, 2017 at 4:27 pm

    Just made these with the chicken legs recipe and OMG, I seriously can’t believe how perfect these are and it only took me 1 hour. I will never cook greens all day long again in my life.

  • Reply
    Chef Gary
    March 20, 2017 at 4:11 am

    ??? Thanks!

  • Reply
    Rebecca
    March 21, 2017 at 8:29 am

    Thank you, thank you, thank you! Finally, an easy and fail-safe way to prepare the best collards I’ve ever had! ( I can say that since my Grandmother has passed on.) The smoked turkey wing added just the right touch. I will never hesitate to make collards again!

  • Reply
    Rainy Day BBQ Recipes with Your Instant Pot - The Foodie Eats
    June 24, 2017 at 11:44 am

    […] 3. Collard Greens – Southern Style in ONE HOUR: […]

  • Reply
    Chris
    July 31, 2017 at 9:41 am

    Where do you get smoked turkey wings?

    • Reply
      Chef Gary
      July 31, 2017 at 10:23 am

      I’m pretty sure most grocery stores have them. Walmart definitely does, with the other smoked meats. Ya know those freezer-type bins over by the meats (where they keep frozen chicken wings and stuff)? There’s a section in there that has different kinds of smoked meats.

  • Reply
    Mike
    October 10, 2017 at 9:40 pm

    I love collards, especially with smoked turkey wings or necks, and I love my Fagor Versa (it’s a competitor to the Instant Pot). I’m curious, though – 6 cups of broth? That sounds like a huge amount, I normally use just a pint for stovetop and still end up with a huge amount of pot liquor.

    How much ends up coming out of this recipe, if you don’t mind my asking?

  • Reply
    Kimber P.
    October 15, 2017 at 8:39 pm

    Came out a little too soft for me. Would prefer a little more bite, so will adjust and cook for shorter period next time. Otherwise, great recipe. Very flavorful!

    • Reply
      Chef Gary
      November 1, 2017 at 1:40 pm

      I’m glad you liked the flavor!

  • Reply
    Pat
    November 1, 2017 at 3:17 pm

    I have the Instantpot Ultra and it does not have a manual setting. I’m thinking the pressure cooker setting is the one I should use. But I have an option of high or low pressure as well. Should I cook it on low for an hour? I don’t want to overcook them. Thanks. I plan to try it today.

    • Reply
      Chef Gary
      November 1, 2017 at 4:24 pm

      The manual setting uses high pressure, so that’s what I would use.

  • Reply
    alisa hannifan
    November 4, 2017 at 10:59 am

    Oooh, gonna try these! I made kale with carrots and onions in my IP last night, manual high pressure for 5 minutes (sauted the carrots and onions first). Cooked perfectly and delicious!

  • Reply
    Skeeter
    November 7, 2017 at 3:33 pm

    I have always added sugar but don’t see any on majority of recipes. Ipot says not to overfill so a little hesitant to stuff it although they shrink a lot. Also usually most recipes call for a cup to a cup and a half of liquid but looks like other people have added more for collard greens.

    • Reply
      Chef Gary
      November 7, 2017 at 4:23 pm

      I think the overfill is referring to liquid. The collards with definitely shrink quite a bit. There’s a video embedded in the post. you can see it there. As for the liquid, I love the “pot liquor” that collards create. So the more the better, in my opinion.

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