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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. But when I do use pork, it’s definitely smoked neck bones – it really just depends on my mood.

The Best Way to Cut Your Greens

Pressure Cooker Collard Greens | The Foodie Eats

Cut away most of the stalk from each leaf. They have a tendency to be tough and bitter.


Pressure Cooker Collard Greens | The Foodie Eats

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.


Pressure Cooker Collard Greens | The Foodie Eats

Stack a large handful of leaves – larger ones on bottom, smaller ones on top.


Pressure Cooker Collard Greens | The Foodie Eats

Roll leaves tightly like a cigar and slice across thinly.


Pressure Cooker Collard Greens | The Foodie Eats

Wash them again! Like I said… A little grit goes a LONG way!


And as Always… Please Pin & Share the Love!

Pressure Cooker Collard Greens | The Foodie Eats

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Pressure Cooker Collard Greens | The Foodie Eats
4.94 from 29 votes

Pressure Cooker Collard Greens

Southern-style greens in just over an hour!

Course Side Dish
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 71 kcal
Author The Foodie Eats


  • 2 lbs. Shredded Collard Greens
  • 1 Smoked Turkey Wing or 3 Smoked Neck Bones
  • 6 Cups Chicken Broth
  • 1/4 tsp. Red Pepper Flakes


  1. Add all ingredients to Instant Pot - turkey or neck bones 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, removing bones and skin.
  5. Serve and enjoy!

Recipe Video

Recipe Notes

If you use low sodium broth, then add 2 tsp. salt. But if you use regular broth, there is no need for salt.

Nutrition Facts
Pressure Cooker Collard Greens
Amount Per Serving (1 cup)
Calories 71 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 10mg 3%
Sodium 57mg 2%
Potassium 296mg 8%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 76.5%
Vitamin C 32.3%
Calcium 18.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.



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  • Reply
    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
    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
      February 2, 2019 at 7:59 pm

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

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  • Reply
    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
      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
    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
    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
    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.

      • Reply
        December 1, 2017 at 12:14 am

        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
    November 22, 2017 at 3:07 am

    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
      November 3, 2018 at 12:14 am

      Oops *recipe *Instapot not I pot.

  • Reply
    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
      December 1, 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
    Jillian Wallis
    November 23, 2017 at 3:09 pm

    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
    LG Harley
    December 17, 2017 at 8:48 pm

    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
    December 19, 2017 at 8:36 am

    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
    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 2, 2018 at 7:30 pm

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

  • Reply
    Ernestine Mack
    December 29, 2017 at 1:04 pm

    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
    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 5, 2018 at 11:09 am

      I’d say 1 tablespoon is plenty.

  • Reply
    December 31, 2017 at 1:59 pm

    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
    Valerie Cox
    January 2, 2018 at 10:46 am

    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
    January 17, 2018 at 10:01 pm

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

  • Reply
    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
    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
    Lisa M
    April 3, 2018 at 7:51 am

    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 3, 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
    May 31, 2018 at 12:00 pm

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

  • Reply
    CJ Myrick
    July 25, 2018 at 7:06 pm

    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
    August 23, 2018 at 11:27 am

    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
    Cathy Wallace
    September 23, 2018 at 8:06 am

    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
    September 26, 2018 at 11:07 pm

    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
    October 6, 2018 at 7:51 am


    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
      October 6, 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
        January 1, 2019 at 1:07 pm

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

  • Reply
    November 19, 2018 at 6:32 pm

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

    • Reply
      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
    Julie Martin
    January 1, 2019 at 6:53 pm

    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
      January 3, 2019 at 9:52 am

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

  • Reply
    Amy Walker
    January 2, 2019 at 7:43 pm

    Great recipe. Super easy in the IP.

    • Reply
      January 3, 2019 at 9:51 am

      Thanks Amy!

  • Reply
    January 10, 2019 at 5:14 pm

    Delicious and easy. Wow!

  • Reply
    MN Karen
    January 11, 2019 at 10:01 am

    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
    February 13, 2019 at 11:38 am

    Are you using fully cooked or partially cooked smoked meat?

    • Reply
      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
    February 28, 2019 at 10:15 am

    Best and easiest collard greens recipe I have ever made.

  • Reply
    March 31, 2019 at 5:47 pm

    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
    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
    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.

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