Instant Pot Collard Greens

Southern Flavor Without the Stovetop Traffic

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

Published March 22, 2024. Last modified March 16, 2026 By Gary White

Easter dinner can turn the kitchen into a traffic jam fast.

The ham is in the oven.
The mac and cheese needs a turn.
Every burner is already spoken for.

That is exactly where these Instant Pot collard greens earn their spot.

Instant Pot collard greens with smoked turkey and bacon served in a white bowl

They give you all the smoky, savory depth you want from a real pot of greens, but with a lot less babysitting and a lot less competition for stove space.

I grew up in the South, where collard greens were not optional at family gatherings.

This version keeps that same spirit, just with a method that makes more sense on a busy holiday.

Why This Recipe Works

The greens turn tender and silky without the usual stovetop guessing game.
Bacon, onion, vinegar, and red pepper flakes build flavor from the very beginning.
A smoked turkey wing adds deep, smoky richness to both the greens and the pot liquor.
Chicken broth gives the finished dish far more flavor than water ever could.
It frees up valuable stove space when you are trying to get a full holiday meal on the table.

Real Talk

One of the biggest advantages of making collard greens in the Instant Pot is consistency.

This cook time gives you tender greens every time. On the stovetop, there are a lot more variables that affect how long they take to get where you want them. The Instant Pot takes a lot of that guesswork out, which matters when you are trying to time a full meal.

Honestly, this is one of the few foods where I think the Instant Pot clearly outperforms the traditional method.

The Pot Liquor

If you are not familiar with pot liquor, it is the deeply flavored broth left behind after the greens are done cooking. In Southern cooking, it is not a byproduct. It is part of the dish.

With pressure cooking, you do not have hours for flavor to slowly build. You have to get it in there from the start.

That is why the bacon goes in first. Then the onion, vinegar, and red pepper flakes. Then the smoked turkey and chicken broth.

The result is a rich, smoky broth with just enough tang and heat to wake everything up. Spoon it over the greens at the table, dip your cornbread in it, or save a little for leftovers.

It is liquid gold.

Instant Pot collard greens in a white bowl

Ingredients

Here’s what you need to make these Instant Pot collard greens:

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, about 2 to 3 large bunches
6 cups chicken broth
2 tsp. sea salt
1 tsp. black pepper

A note on the greens: fresh is best, but pre-washed and pre-chopped collards can work in a pinch. Even then, I still recommend giving them another rinse before cooking.

Ingredients for Instant Pot collard greens

How to Make Instant Pot Collard Greens

Prep the Greens

Cut away most of the stalk from each leaf. The stalks tend to be tough and bitter, so this step is worth the time.

Wash each leaf thoroughly, at least twice. Collard greens can hold a surprising amount of grit, and a little grit goes a very long way in the wrong direction.

Stack a large handful of leaves with the bigger ones on the bottom and the smaller ones on top. Roll them tightly like a cigar, then slice across thinly to shred.

Once they are all shredded, wash them one more time. This is not the place to cut corners.

How to prep collard greens for Instant Pot collard greens

Shredded collard greens for Instant Pot collard greens in a large stainless steel bowl.

Cook the Greens

Set your Instant Pot to the high sauté setting. Add the bacon and cook until almost crispy, breaking it up as it cooks.

Add the onion, apple cider vinegar, and red pepper flakes. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften.

Add the smoked turkey wing, chicken broth, salt, black pepper, and collard greens. If it looks like too much, pack the greens in tightly. They cook down a lot.

Lock the lid and cook at high pressure for 60 minutes.

When the cook time is complete, allow the pressure to release naturally, which usually takes about 15 to 20 minutes. Do not rush this part.

Open the lid and remove the smoked turkey wing. Discard the skin and bones, then return the meat to the pot. Stir everything well, taste for seasoning, and serve.

Cooking bacon, onion, and smoked turkey for Instant Pot collard greens

Collard greens in the Instant Pot before pressure cooking

Removing smoked turkey from Instant Pot collard greens

What to Serve with Collard Greens for Easter

These collard greens fit right in with a Southern Easter spread.

If ham is the centerpiece, this is an easy win. The smoky greens and rich pot liquor work especially well with a glazed holiday ham.

Baked macaroni and cheese is another natural fit. Creamy mac and savory greens belong on the same plate.

If your family leans more toward lamb for Easter, these greens still hold their own. They bring enough depth to stand beside a richer main dish without getting lost.

And if cornbread is on the table, you are doing it right. It is the best thing in the world for catching every last drop of pot liquor.

Instant Pot collard greens with pot liquor in a white serving bowl

Expert Tips

Pack the greens in tight. Two pounds looks like a mountain at first, but they shrink down fast once they start cooking.
Adjust the heat if needed. One teaspoon of red pepper flakes gives these greens a gentle kick. Cut it back for a milder version or bump it up if your people like heat.
Smoked neck bones work too. If you want a more pork-forward version, smoked neck bones are a solid swap for the turkey wing.
Make them ahead. These greens reheat beautifully and honestly taste even better the next day. That makes them a great Easter side when you want one less thing to worry about.

FAQs

Why use the Instant Pot for collard greens instead of the stovetop?

For me, the biggest advantage is consistency. This cook time gives me tender greens every time, without the usual stovetop guessing game.

Can I use a different type of greens?

Yes. Kale and mustard greens can both work here. The flavor will be different, but the method is similar, and they both will need less cook time.

How long do Instant Pot collard greens last in the refrigerator?

Store them in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave until hot.

Can I freeze collard greens?

Yes. Let them cool completely, then store them with some of the pot liquor in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make this recipe vegetarian?

Yes. Leave out the bacon and smoked turkey, and use vegetable broth instead of chicken broth. The flavor will be different, but it will still work well.

Do I have to let the pressure release naturally?

Yes, I strongly recommend it. A natural release gives the greens time to finish relaxing and keeps the texture where you want it. It usually takes about 15 to 20 minutes.

Did You Make These Instant Pot Collard Greens?

If these made it to your Easter table, I’d love to hear how they turned out. Leave a star rating below and drop a comment.

📖 Recipe