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Home » Instant Pot Magic

Pressure Cooker Collard Greens with Southern Style

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published March 22, 2024. Last modified August 1, 2025 By Gary White

Jump to Recipe Jump to Video
Pressure cooker collard greens image for Pinterest.
Pressure cooker collard greens image for Pinterest.

These pressure cooker collard greens are so easy to make that anyone can cook them. But don't let that fool you, their flavor is second to none.

Large white bowl full of pressure cooker collard greens.

(Originally posted March 10, 2017, updated post on March 22, 2024.)

I was born and raised in a not-so-small-anymore town 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 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!

Why This Recipe Works

  1. Cooking collard greens in a pressure cooker will reduce the time by about half, totaling about 2 hours from start to finish.
  2. There's some sort of magic that happens in an Instant Pot where it makes tough greens tender, so you can eat them year-round now, not just when they are in season.
  3. The combination of bacon, onion, and smoked turkey wing adds layers of savory depth to the dish.
  4. Using chicken broth as the cooking liquid infuses the greens with additional flavor, resulting in a rich and satisfying broth known as “pot liquor.”
Large white bowl full of pressure cooker collard greens.

The Most Amazing Pot Liquor

One thing I'm sure to do (as much a possible) is to season and add flavor in every step of the cooking process. I'm at the point now where I pretty much add chicken broth to every recipe instead of water - from grits to stovetop veggies, and even rice. And 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 right away.

The use of apple cider vinegar and red pepper flakes adds a subtle tanginess and gentle heat to the dish, enhancing its overall flavor profile. And by shredding the collard greens before cooking, you ensure that they cook evenly and absorb the delicious flavors of the broth.

More Collard Greens Recipes

  • Pressure Cooker Chicken Vegetable Soup with Collard Greens
  • Sautéed Collard Greens Recipe

Ingredients for Pressure Cooker Collard Greens

Ingredients for pressure cooker collard greens.

How to Make Pressure Cooker Collard Greens

4-part image showing how to prepare collard green leaves.
Cut away most of the stalk from each leaf. The stalks tend to be tough and bitter. Thoroughly wash each leaf individually. I usually do this two or three times. You want to remove ALL the grit! A little grit goes a LONG way. Stack a large handful of leaves—larger ones on the bottom, smaller ones on top. Roll leaves tightly like a cigar and slice across thinly.
Shredded collard greens in a large stainless steel bowl.
Wash them again! Like I said... A little grit goes a LONG way!
4-part image: cooking bacon, then adding diced onions, and smoked turkey wing.
Using the high sauté setting, cook bacon until almost crispy, making sure to break it up. Add the onions, apple cider vinegar, and red pepper flakes, and cook for about 3 minutes, until onions soften. Then add the smoked turkey wing to the pot.
Uncooked shredded collard greens in and Instant Pot.
Add the chicken broth, salt, black pepper, and collard greens to the pot, lock the lid, and cook for 60 minutes at high pressure. Once the cook time is complete, allow the pressure to release naturally.
Removing smoked turkey wing from a pot of collard greens.
Unlock and remove the lid. Remove the smoked turkey from the pot and discard the skin and bones. Return the meat to greens and give them a good mix.

And This Is The AMAZING Result

Large white bowl full of pressure cooker collard greens.

Expert Tips

  1. If necessary, pack the shredded collard greens tightly into the pressure cooker to ensure they fit.
  2. Adjust the amount of red pepper flakes to suit your desired level of spiciness.
  3. For an extra smoky flavor, you can use smoked neck bones instead of a turkey wing.

FAQs

Can I use other types of greens for this recipe? Yes, you can substitute other sturdy greens, such as kale or mustard greens. You will need to adjust the cooking time accordingly based on the toughness of the greens you choose.

How long will the pressure cooker collard greens last in the refrigerator? Stored in an airtight container, they will keep in the refrigerator for up to 3 or 4 days. Reheat gently on the stovetop or in the microwave before serving.

Can I make this recipe vegetarian? Yes! Simply omit the bacon and turkey wing, and use vegetable broth instead of chicken broth for a vegetarian version of this dish.

★ Did you make these Pressure Cooker Collard Greens?

Please give it a star rating below! ★

📖 Recipe

Large white bowl full of pressure cooker collard greens.

Pressure Cooker Collard Greens - Southern Style

These pressure cooker collard greens are so easy to make that anyone can cook them. But don't let that fool you, their flavor is second to none.
4.93 from 71 votes
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 12
Calories: 71kcal
Author: Gary White

Ingredients 

  • 1 lb. bacon chopped into 1-inch pieces
  • 1 yellow onion diced
  • 2 tbsp. apple cider vinegar
  • 1 tsp. red pepper flakes
  • 1 smoked turkey wing
  • 2 lbs. collard greens shredded
  • 6 cups chicken broth
  • 2 tsp. sea salt
  • 1 tsp. black pepper

Instructions

Prepping the Collard Greens

  • Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter. Thoroughly wash each leaf individually. I usually do this two or three times. You want to remove ALL the grit! A little grit goes a LONG way.
  • Stack a large handful of leaves - larger ones on bottom, smaller ones on top. Roll leaves tightly like a cigar and slice across thinly.
  • Wash them again! Like I said... A little grit goes a LONG way!

Cooking the Greens

  • Using the high sauté setting, cook bacon until almost crispy, making sure to break it up.
  • Add the onions, apple cider vinegar, and red pepper flakes, and cook for about 3 minutes, until onions soften.
  • Then add the smoked turkey wing, chicken broth, salt, black pepper, and collard greens to the pot. Lock the lid, and cook for 60 minutes at high pressure.
  • Once the cook time is complete, allow the pressure to release naturally.
  • Unlock and remove the lid. Remove the smoked turkey from the pot and discard the skin and bones. Return the meat to greens and give them a good mix.

Video

Notes

This recipe was updated on March 22, 2024. If you are looking for the previous version, it is listed below. There are two main differences: there is no bacon and you simply add everything to the point in one step.

Ingredients

  • 2 lbs. shredded collard greens
  • 1 smoked turkey wing or 3 smoked neck bones
  • 6 cups chicken broth
  • ¼ tsp. red pepper flakes

Instructions

  • Add all ingredients to Instant Pot - turkey or neck bones first. 
  • Set manual time for 60 minutes.
  • After cooking is complete, quick release pressure.
  • Mix well - so that meat falls of the bones, removing bones and skin.

EXPERT TIPS

  1. If necessary, pack the shredded collard greens tightly into the pressure cooker to ensure they fit.
  2. Adjust the amount of red pepper flakes to suit your desired level of spiciness.
  3. For an extra smoky flavor, you can use smoked neck bones instead of a turkey wing.

FAQS

Can I use other types of greens for this recipe? Yes, you can substitute other sturdy greens such as kale or mustard greens. You will need to adjust the cooking time accordingly based on the toughness of the greens you choose.
How long will the pressure cooker collard greens last in the refrigerator? Stored in an airtight container, they will keep in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Can I make this recipe vegetarian? Yes! Simply omit the bacon and turkey wing, and use vegetable broth instead of chicken broth for a vegetarian version of this dish.

Nutrition

Serving: 1cup | Calories: 71kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 296mg | Fiber: 3g | Vitamin A: 3825IU | Vitamin C: 26.6mg | Calcium: 182mg | Iron: 0.8mg
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Reader Interactions

Comments

  1. Jesse

    March 19, 2017 at 4:27 pm

    5 stars
    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
  2. Chef Gary

    March 20, 2017 at 4:11 am

    ??? Thanks!

    Reply
  3. Rebecca

    March 21, 2017 at 8:29 am

    5 stars
    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
    • Wonda

      February 02, 2019 at 7:59 pm

      5 stars
      I am in 100% agreeance. I had given up on making collard greens. My husband loves collard greens. I am delighted that I kept an open mind and tried this recipe. I will make them twice a month exactly like the recipe.

      Reply
  4. 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
    • Alayne

      December 19, 2017 at 8:34 am

      I couldn't find the smoked turkey wing in the freezer section, so I asked the butcher at the grocery store and he had plenty in the freezer behind the counter. It was incredibly inexpensive, to!

      Reply
  5. 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
    • Angela Watts

      August 28, 2019 at 5:19 pm

      Well I just put 4C in and burned up the liquid and ruined it. 🙁

      Reply
      • Jason

        September 26, 2021 at 2:40 pm

        I am curious how 4 cups of broth evaporate in a a pressure cooker? It shouldn’t allow any liquids to get out. Also the greens have a lot of liquid.

        Reply
    • Tiffany Dudley

      February 05, 2021 at 6:17 am

      I just tried this tonight and 6 cups was a bit too much for me next time I’ll use less and I also will not cook for that long but all and all it came out ok just needs a few tweaks 🙂 I also use smoked ham hocks instead of turkey wings great flavor!

      Reply
  6. Kimber P.

    October 15, 2017 at 8:39 pm

    4 stars
    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 01, 2017 at 1:40 pm

      I'm glad you liked the flavor!

      Reply
  7. Pat

    November 01, 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 01, 2017 at 4:24 pm

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

      Reply
    • ALI JOHNSON

      July 08, 2019 at 5:36 pm

      For manual you press "Pressure Cook." I have the DUO 80 V2, 8 Qt.

      Reply
      • Gary White

        July 09, 2019 at 7:48 am

        Yes.

        Reply
  8. alisa hannifan

    November 04, 2017 at 10:59 am

    5 stars
    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
  9. Skeeter

    November 07, 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 07, 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.

      Reply
      • Diane

        December 01, 2017 at 12:14 am

        5 stars
        I agree, the max fill is for liquid. I pack the IP tightly right up to the top with greens and never have had a problem.

        Reply
  10. Wendy

    November 22, 2017 at 3:07 am

    5 stars
    Gary, Thank you for this! Guess what? I cooked mixed greens in the Ipot (Kale, Mustard & Turnips), and they were delicious. I followed the receipt, except I used smoked neck bones.

    Reply
    • Wendy

      November 03, 2018 at 12:14 am

      5 stars
      Oops *recipe *Instapot not I pot.

      Reply
  11. Marshelle

    November 22, 2017 at 6:28 pm

    If I use ham hammocks, how many should I use? Unfortunately I couldn't find smoked turkey wings anywhere ☹

    Reply
    • Chef Gary

      November 22, 2017 at 7:09 pm

      I’d say 2 small or 1 large ham hocks. I usually prefer smoked neck bones for a pork seasoning meat.

      Reply
    • Diane

      December 01, 2017 at 12:17 am

      I've found smoked turkey wings and legs at WalMart as Gary mentioned, but you could also try any butcher shop-they usually have an assortment of smoked meats.

      Reply
  12. Jillian Wallis

    November 23, 2017 at 3:09 pm

    5 stars
    I was unable to find a smoked turkey wing, but went with a ham hock instead, cooking the hock in the broth for 30 min HP QR, then removing it and returning 2/3 to 3/4 of the meat chopped into the broth. And added the collards for another 30 min HP and QR. It ended up working really well. However, next time I will be more diligent about trying to find a turkey wing, since I am still very curious about trying this recipe properly!

    Reply
  13. LG Harley

    December 17, 2017 at 8:48 pm

    5 stars
    Thanks, Chef Gary! Great recipe. I followed the recipe and the greens turned out "melt in your mouth" good! Easy and full of flavor.

    Reply
  14. Alayne

    December 19, 2017 at 8:36 am

    5 stars
    Thanks for this great recipe! I loved that the smoked turkey flavor didn't overpower the greens. It's just enough to add flavor, but the greens are still the star.

    Reply
  15. Delilah

    December 29, 2017 at 9:20 am

    I want to make these for New Years as my darkest had collards for $.99 a bunch. I usually use a smoked turkey leg so that is what I bought. Would that work as well in the Instant Pot?

    Reply
    • Chef Gary

      January 02, 2018 at 7:30 pm

      sorry for the delay... yes, that should work just fine!

      Reply
  16. Ernestine Mack

    December 29, 2017 at 1:04 pm

    5 stars
    Thanks Chef Gary. I've only cooked collards for 3 hours, in the conventional pot. Can't wait to try these out. Will save me 2 hours. Woohoo!!!

    Reply
  17. Michelle

    December 30, 2017 at 2:39 pm

    Can't wait to try this! I usually add vinegar to mine when cooked stovetop. Any suggestions Gary on how much I should add?

    Reply
    • Chef Gary

      January 05, 2018 at 11:09 am

      I'd say 1 tablespoon is plenty.

      Reply
  18. Morgan

    December 31, 2017 at 1:59 pm

    5 stars
    I just made these today I did a little twist and I did a little bit of apple cider vinegar and are used a turkey thigh instead of a wing. But otherwise it came out perfect absolutely perfect I’m so excited for using them tomorrow thank you so much for this awesome recipe.

    Reply
  19. Valerie Cox

    January 02, 2018 at 10:46 am

    5 stars
    Thank you. You saved me a lot of anxiety. I received a pressure cooker for Christmas and didn't really know how to use it even though I read the directions I really didn't feel comfortable I typed in pressure cooker collard greens and thank God I found your recipe!!

    Reply
  20. Amy

    January 17, 2018 at 10:01 pm

    5 stars
    Greens are bomb, happy girl! Thanks for the recipe!!

    Reply
  21. Bo

    January 18, 2018 at 1:53 pm

    I will be using smoked turkey tails with the collard greens tonight. It will be my wife’s first time eating collards. I will also be adding black eyed peas. I’ve already done smoked turkey drumstick with kale and black eyed peas. Yum!

    Reply
  22. Tammy

    March 29, 2018 at 9:56 am

    How I can I make the collard greens without the smoked turkey and still have flavor? I am on a low sodium renal diet and can only have very very low sodium.

    Reply
    • Chef Gary

      March 29, 2018 at 10:53 pm

      Maybe use low sodium chicken stock, black pepper, sautéed onions, and garlic. And a splash of apple cider vinegar.

      Reply
  23. Lisa M

    April 03, 2018 at 7:51 am

    4 stars
    Thanks for this great recipe,loved the flavor though the texture was a bit too soft/mushy. I will try adjusting the cooking time (maybe 30 minutes) the next time I cook these and allow natural release. I can always cook more if this is not enough.

    Reply
    • Chef Gary

      April 03, 2018 at 8:13 am

      Thanks for your feedback. You're not the first person to say that, so maybe I'll try adjusting the cook time to see if I can improve on the texture. Always developing, right? Glad you like the flavor though!

      Reply
  24. Pamela

    May 31, 2018 at 12:00 pm

    5 stars
    Amazing! Thank you for sharing. They came out perfect!

    Reply
  25. CJ Myrick

    July 25, 2018 at 7:06 pm

    5 stars
    Hello and thank you for this recipe!! I made it with a few changes (listed below) but wouldn’t have known where to start without your delicious recipe!

    I used the smoked turkey wing (found in Walmart’s meat section - two for $6.07).

    I used five cups of chicken broth due to using the 3qt IP. I put the greens in and then couldn’t see the “max fill line” and got nervous, only adding one more cup for a total of five. This was more than enough.

    Based on prior comments, I did manual for 45 minutes with a 15 minute NPR followed by a QR. I think they came out perfect!! In the 3qt it took approx 20-25 minutes to come to pressure.

    I can’t wait to make this again!

    Reply
    • Chef Gary

      July 26, 2018 at 9:11 am

      Thanks CJ! Glad you liked the recipe.

      Reply
  26. Cynthia

    August 23, 2018 at 11:27 am

    5 stars
    I made this recipe last night...my initial attempt at using my Instant Pot. They came out great...great texture and the turkey wing as well. The only thing I did differently was change the cooking time to 30 minutes. Next time, however I'll add 5 to 10 minutes to the cooking time and use the quick release feature. Using the natural release added another 30 plus minutes to the process. Just a little experimentation...I've never EVER used a pressure cooker and this recipe was a good first choice.

    Reply
  27. Cathy Wallace

    September 23, 2018 at 8:06 am

    5 stars
    Do you have the conversion measurements for a InstantPot Mini? I would love to make this but all I have is the baby pot of the lot.

    Reply
  28. Sheri

    September 26, 2018 at 11:07 pm

    5 stars
    I dearly love collards. This is the first recipe I havetried in my brand new IP. I had no hocks or necks (I THOUGHT I did, but if I do, they are lost in the freezer abyss) and I was feeling too impatient and excited to go to the store, so I used a bit of real bacon bits. I added a smidge of sugar, some salt, red pepper flakes, red wine vinegar, and Tabasco. Very tasty, and so easy,. Thanks!

    Reply
  29. Angie

    October 06, 2018 at 7:51 am

    5 stars
    Hi,

    I made these last night they smell great taste great! The only thing is.... I have almost no juice left. The IP whistled the whole time they cooked, maybe that’s how I lost all my juice? I had 3 big bunches of Collards, I sautéed them down before going to pressure just to fit them in. Once it’s all done it looks like I have 2 cupscooked collards. I will do a second batch to have enough for thanksgiving! This method is so much easier, faster, and the flavour is on point! Do you have any suggestions for me to preserve that gorgeous juice? I used exactly 6 cups, and I’m thinking once I sautéed it, I should have crammed more collards in, and filled up the stock to the almost full line.... what do you think? Fantastic recipe! We are from GA, but live in Canada and this brings us back home at the holidays! Thank you!!

    Reply
    • Gary

      October 06, 2018 at 8:23 am

      Glad you liked the recipe! My guess is that your IP wasn't sealed properly since it was whistling. We've never had a problem with liquid being left, there's usually PLENTY!

      Reply
      • Mel

        January 01, 2019 at 1:07 pm

        5 stars
        Angie,
        This is how I made it also. I improvised for New Year’s Day and sautéed them also.

        Reply
  30. Jordan

    November 19, 2018 at 6:32 pm

    So 45mins high pressure seems like alot what am I missing? Veggies take like 4mins

    Reply
    • Gary

      November 20, 2018 at 11:40 am

      Southern-style collards are typically cooked for much long. For instance, when done on the stovetop, I will cook them for at least 2 1/2 hours.

      Reply
  31. Julie Martin

    January 01, 2019 at 6:53 pm

    5 stars
    I recently bought an Instant Pot, so this is the third thing I've tried in it (yogurt, brown rice). I didn't have a smoked turkey wing, so used andouille chicken sausage instead. I used homemade chicken stock, and wasn't sure about whether to add salt. My husband, a collards connoisseur, added exactly 2 tsp. of salt to the pot once they were cooked, the amount you suggested adding for low sodium stock.
    Wow. These collards were fantastic The consistency provided that literal melt-in-your-mouth flavor.
    Thank you for the step-by-step photos on removing the stems (I have always just ripped off the leaves, but this is a much easier technique) and the video. Helpful for someone new to the Instant Pot.

    Reply
    • Gary

      January 03, 2019 at 9:52 am

      Thanks for the great feedback, Julie! Really glad you enjoyed the recipe.

      Reply
  32. Amy Walker

    January 02, 2019 at 7:43 pm

    5 stars
    Great recipe. Super easy in the IP.

    Reply
    • Gary

      January 03, 2019 at 9:51 am

      Thanks Amy!

      Reply
  33. Kim

    January 10, 2019 at 5:14 pm

    5 stars
    Delicious and easy. Wow!

    Reply
  34. MN Karen

    January 11, 2019 at 10:01 am

    5 stars
    Yum! Fantastic! No more cooking my collards for hours on the stove. I couldn't find smoked turkey wings, but did find smoked turkey drumsticks. I was concerned about all the bits of bones and sharp pieces in the turkey drum, so I loosely wrapped it in cheesecloth before putting in the IP. That way I could lift it out and pick through the meat without any dangerous pieces of tendon (or whatever those things are in the legs!) getting into my collards. This recipe is a keeper. And what a great way to have greens without that pot cooking all day, especially in the summer heat! Thanks!

    Reply
  35. Missy

    February 13, 2019 at 11:38 am

    Are you using fully cooked or partially cooked smoked meat?

    Reply
    • Gary

      February 13, 2019 at 11:41 am

      I am under the impression that all store-bought smoked meats are fully-cooked. Is that not the case?

      Reply
  36. Wonda

    February 28, 2019 at 10:15 am

    5 stars
    Best and easiest collard greens recipe I have ever made.

    Reply
  37. Cheryl

    March 31, 2019 at 5:47 pm

    5 stars
    A lovely lady from South Alabama taught me how to cook collards when I lived in Georgia and she always uses smoked turkey (legs, wings, necks...whatever is available) and it was a labor of love for sure! I saw collards at Kroger today and decided to experiment with my Instant Pot. I had smoked turkey legs in the freezer so I cooked them in chicken bone broth first (great flavorful broth I am totally addicted to using now!) since they were frozen. After they finished, I put the collards in, added the turkey and the broth they cooked in. BAM! Lovely, perfect Southern collards in 60 minutes! This is definitely my "go to" collard recipe from now on out!

    Reply
  38. Karan

    April 27, 2019 at 10:33 am

    I will try the smoked turkey! Down South where I live, we always cook bacon as the seasoning for our greens. I also cook collards differently than the turnip greens. For collards, I cook about 5 pcs of bacon in some saved bacon grease with a small amount of onion on the Saute setting. Then add the dry greens to the bacon and stir until the greens are broken down. They will get soft and turn darker green. Add salt, sugar, and chicken broth. I like my collard greens in less liquid than I do the turnip greens so I do not cover the collards totally. Put the lid on the IP and cook about 4 mins. The longest part of the cook time is the prep of the greens. Total actual cooking time after greens are clean is about 10-15 minutes for two large bunches of greens. For Turnip greens, I do not sauté the greens because turnips are not as tough as the collards and take less time to cook.

    Reply
  39. Karan

    April 27, 2019 at 10:36 am

    Need to clarify. I only use a touch of sugar in the collards if they are big leaves which means they are more mature which can give them a more bitter taste. I do add sugar to the turnip greens. I like them sweeter and the collards more savory.

    Reply
  40. Jen

    August 04, 2019 at 8:58 pm

    5 stars
    This is the second food I cooked in my new Instant Pot. I used a smoked turkey leg. My husband, who wasn't impressed with the Instant Pot initially, declared it totally worth every penny because of your collard greens. Thank you. 🙂

    Reply
  41. salliemae

    September 19, 2019 at 7:01 pm

    Any of you that have cooked turnip/mixed greens; how long do you cook them?

    Reply
  42. Angela

    November 10, 2019 at 12:48 pm

    5 stars
    Was looking for a great collard greens recipe to serve for Thanksgiving, this sounds perfect! Do you know how many servings 2lb of greens this will serve? Have about 20 people coming for Thanksgiving dinner.

    Reply
    • Gary White

      November 11, 2019 at 8:40 am

      It really depends on how much each person will eat. Do all 20 people LOVE collards? Will they have a large serving, or will there be several who will pass and only take a small serving? If most guests will eat small servings, 2 lbs will be plenty. However, if each person will take a large serving and/or go back for more, you may want to cook two batches.

      Reply
  43. Marlena

    November 23, 2019 at 1:00 am

    Hi...I'm looking to try this recipe with mustard greens instead (or maybe even a combo of collards and mustards)...wondering if you'd suggest the same or perhaps a shorter cooking time. Please let me know. Thank you!

    Reply
    • Gary White

      November 23, 2019 at 9:00 am

      Mustard greens and turnip greens mix well together and have similar cook times, but I do not recommend mixing mustard and collard greens. Collard greens have a much longer cook time than mustard greens. I have not tested this recipe with mustard greens, so it is hard to advise on a cook time, but the cook time would need to be greatly reduced.

      Reply
  44. Sharon Ganther

    November 27, 2019 at 5:31 pm

    how long do you cook the turnip and mustered greens

    Reply
    • Gary White

      November 28, 2019 at 11:54 am

      We have not tested this with turnip or mustard greens, so we cannot advise on a cook time.

      Reply
  45. Walter White

    November 28, 2019 at 12:09 pm

    5 stars
    My first time pressure cooking collars, but have always used smoked Turkey legs .
    I enjoy your page and will use it more often. Thank you.

    Reply
  46. Watty

    December 03, 2019 at 1:03 pm

    4 stars
    Thank you so much for the recipe! I have failed a couple of times at this, but now I have it down! I use the broth, the pepper, and the turkey wing and cook it for 45 minutes, then open the instant pot and toss the greens in and cook them for the last 15 minutes. We like them with the stems, and they come out perfectly every time now! TY TY TY!

    Reply
  47. Linda

    January 01, 2020 at 1:50 pm

    5 stars
    I cooked these today. They turned out very good!
    Thanks for the recipe.

    Reply
  48. Greg Moody

    February 16, 2020 at 11:40 am

    5 stars
    Great recipe!!!

    Reply
  49. Ran

    March 07, 2020 at 4:15 pm

    5 stars
    Tasty tasty and good

    Reply
  50. Glenda

    March 31, 2020 at 11:29 am

    5 stars
    I’ve cooked my greens like this about five times from your recipe and they are absolutely delicious! Thank you!

    Reply
  51. Angela Watts

    May 11, 2020 at 4:38 pm

    4 stars
    This is my go to now, especially when my husband makes catfish!

    I leave the greens out and cook the broth with the smoked turkey drumstick, cook it for 45 minutes, immediately release and then toss the greens in for 10 minutes. We like the stems on and to not have them really mushy. I didn't grow up eating them in my Asian household, but I love them like this! Thank you!

    Reply
  52. Susan Hissam Greene

    June 10, 2020 at 9:10 am

    5 stars
    Great recipe! I make a vegan version using veggie broth and no meat. I add a little granulated garlic, red pepper flakes, a dash of white vinegar, a touch of sugar, and freshly ground pepper. I cook mine on high pressure for 17 minutes and they come out perfectly with a little bite to them.

    Reply
  53. Shayla Davis

    July 29, 2020 at 5:30 pm

    How many Smoked turkey legs would you suggest if I used that instead.

    Reply
    • Gary White

      July 30, 2020 at 10:06 am

      One leg should be plenty, they're huge!

      Reply
  54. AG

    November 21, 2020 at 7:43 pm

    5 stars
    So good!

    Reply
  55. Girtha

    November 27, 2020 at 8:49 am

    5 stars
    My mother taught me how to cut up, clean and cook collard greens the old fashioned way. This process took hours from start to finish so we only had greens on special occassions and holidays. Once I discovered shredded collard green in my local grocery store's produce section and your recipe for cooking them in the InstaPot, we enjoy them a lot more often and they've never tasted better!

    Reply
  56. Elisabeth Thompson

    November 28, 2020 at 3:40 pm

    5 stars
    Will never make collard greens any other way! So easy and delicious!

    Reply
  57. George

    December 12, 2020 at 12:33 pm

    4 stars
    Great flavor but you need to update the prep time. There's just a five- minute difference between the cooking time and total time. Washing collards properly takes a lot longer.

    Reply
  58. WILL GIBBONS

    December 15, 2020 at 12:35 pm

    Hi Chef Gary,

    thanks for this recipe and your comments. I'm the cook (a white male) in my family, who are all Black females. They always tell me the pressure cooked collards are not soft enough. On the other hand, I've never come across a recipe like yours, that called for 60 min. pressure cooking, most say 25 min. So, I'm going to give this recipe a shot, and I'll let you know what my (soulfood) discriminating female relatives say, Lol.

    Reply
    • Gary White

      December 15, 2020 at 1:24 pm

      Now I'm very curious what the results will be!

      A little sidenote... when I cook them for my mom, I also add a piece or two of pork seasoning meat (I prefer smoked neck bones and/or smoked pig tails). I also allow for a natural pressure release because I believe the greens will absorb some of the pot liquor once they're done cooking. I need to update the recipe with these tips, so thank you for bringing this to the forefront of my to-do list.

      Reply
  59. sue

    June 08, 2021 at 8:59 am

    5 stars
    DELISH!!!! & SO EASY!!

    Reply
  60. Shelly

    January 28, 2022 at 12:45 pm

    5 stars
    This is my go to recipe.

    Reply
  61. Kim

    October 31, 2022 at 6:38 pm

    5 stars
    Excellent. So glad to now have a quick way to make greens. I add all of the stuff I normally add to “put my food in them.” That would be onion, garlic, smoked Turkey legs (I then remove the bone and shred the meat and mix it all throughout the greens), red pepper flakes, Cajun seasoning, vinegar, etc.

    Reply
  62. Judy Barrington

    March 31, 2023 at 2:51 pm

    5 stars
    Thank you!!! My collards were very tough , end of season and stressed also, so after cooking them for an hour they were still tough. I found this recipe and put the pressure to them for 30 minutes and they are delicious now.
    Never thought about pressuring greens and I’ve been cooking for 48+ years 🙂

    Reply
  63. BigpoppaD

    September 10, 2023 at 12:22 pm

    Good Afternoon Chef Gary,
    This recipe looks amazing , I have a question?
    If you reduce recipe by half do you also reduce cooking time /ingredients by half? I’m cooking this for a limited amount of people!!
    Thanks in Advance & Blessings to you and your Family

    Reply
4.93 from 71 votes (24 ratings without comment)

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Meet Gary

I'm Gary... dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. More about me...

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