Big family dinners can turn the kitchen into a traffic jam fast. These Instant Pot collard greens give you a pot of tender Southern greens with bacon, smoked turkey, and plenty of rich pot liquor while the stovetop handles the rest of dinner.
Want a different method? Try my Southern stovetop collard greens for the long, broth-first method, or my sautéed collard greens for a meatless version with garlic, onion, and vinegar.
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.
New to collards? They are sturdy, leafy greens with thick stems. Cooking them until tender softens their bite and gives them time to take on the flavor of the broth.
How Long Do Instant Pot Collard Greens Take?
The 60 minutes is the High Pressure setting. Plan for washing and slicing the greens, sautéing the bacon and onion, and bringing the pot to pressure before that timer starts.
After cooking, let the pressure release naturally and completely. That usually takes about 15–20 minutes, but wait until the cooker has fully depressurized before opening. Then remove the turkey bones, return the meat, and stir.
That is the clock for this recipe, not a universal cook time for every pot of collards.
Real Talk
For me, the biggest advantage is consistency. This cook time gives me the tender greens I want without checking the pot all afternoon. 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.
The bacon, onion, apple cider vinegar, and red pepper flakes start building that flavor before the lid goes on.
The smoked turkey and chicken broth finish the job while the greens cook.
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.
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
Bagged or precut collards can save prep time. Check for thick stem pieces and cut any large pieces into thin strips. Follow the washing directions on the package; greens labeled washed and ready to eat do not need another wash. The bag does not guarantee the same trim or cut as the fresh bunches shown below.
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.
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. Keep the food and liquid below your cooker’s marked pressure-cooking fill line.
Lock the lid and cook at high pressure for 60 minutes.
When the cook time is complete, allow a full natural pressure release, usually about 15–20 minutes. Wait until the pressure indicator has dropped and the cooker has fully depressurized before opening the lid.
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.
What to Serve with Collard Greens
These greens fit right in at Thanksgiving, Easter, or a Sunday family dinner. If you are planning the whole holiday meal, my Thanksgiving Dinner Game Plan helps you choose sides and work out the order.
Baked macaroni and cheese is a natural fit. Creamy mac and savory greens belong on the same plate.
And if cast iron 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.
Seasoning and Meatless Options
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. The vinegar in this recipe is apple cider vinegar.
The bacon, smoked turkey, and chicken broth are all part of this recipe’s flavor. If you want greens without meat, make my sautéed collard greens instead; that recipe uses vegetable stock and olive oil.
Make-Ahead and Storage
These greens reheat beautifully and honestly taste even better the next day. Divide the greens and pot liquor among shallow containers and refrigerate promptly, within 2 hours. Do not leave the whole pot on the counter to cool completely.
Keep covered in the refrigerator for 3–4 days. Reheat the portion you need on the stovetop or in the microwave until it reaches 165°F.
For longer storage, freeze the greens with some pot liquor for up to 3 months. Thaw overnight in the refrigerator before reheating.
📖 Recipe
Instant Pot Collard Greens
Equipment
- 1 6-quart Instant Pot or electric pressure cooker
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, about 2 to 3 large bunches
- 6 cups chicken broth
- 2 tsp. sea salt
- 1 tsp. black pepper
Instructions
- Cut away most of the stalk from each collard green leaf.
- Wash each leaf thoroughly at least twice to remove all grit.
- Stack the leaves, roll them tightly like a cigar, and slice across thinly to shred. Wash the shredded greens one more time.
- Set the 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 to the pot. Keep the food and liquid below your cooker's marked pressure-cooking fill line.
- Lock the lid and cook at high pressure for 60 minutes.
- When the cook time is complete, allow a full natural pressure release. This usually takes about 15–20 minutes; wait until the pressure indicator has dropped and the cooker has fully depressurized before opening.
- Open the lid and remove the smoked turkey wing. Discard the skin and bones, then return the meat to the pot. Stir well, taste for seasoning, and serve.
Video
Notes
- Timing: The 60 minutes is the High Pressure setting. Allow time for prep, sautéing, pressure buildup, a full natural release, and finishing. The 15–20-minute release estimate is not a deadline for opening the lid.
- These greens reheat beautifully and often taste even better the next day.
- For a milder version, reduce the red pepper flakes to ½ teaspoon; for more heat, use 1½ teaspoons.
- Smoked neck bones can be used instead of a turkey wing.
- Divide leftovers and pot liquor among shallow containers and refrigerate within 2 hours. Keep covered for 3–4 days and reheat to 165°F.
- Freeze with some pot liquor for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
MJ
My go to recipe for Greens...One of SA greats.
June
Will this recipe convert to crock pot?
Gary White
Not without some serious modifications.
BigpoppaD
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
Judy Barrington
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 🙂
Kim
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.