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Instant Pot Southern Collard Greens

Instant Pot Southern Collard Greens with smoked turkey
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Collard greens are a true Southern classic, and the Instant Pot makes them quicker without losing that slow-simmered flavor. These smoky greens are seasoned just right in a fraction of the time.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 2 garlic cloves, minced
  • 1 pound collard greens, trimmed and washed (can mix with mustard greens)
  • 1 smoked turkey leg or wing (1 to 1 ½ pounds), fully cooked
  • 1 ½ cups chicken broth
  • ½ tablespoon Creole Seasoning

Instructions

1. Place the Instant Pot on the Sauté function. Add olive oil and onions to the pot.

2. Cook for 2-3 minutes until translucent and fragrant. Add garlic and stir.

3. Add half of the collard greens to the pot. Layer in the turkey leg. Add remaining greens on top.

4. Pour in the chicken broth and add Creole seasoning.

5. Seal the lid and cook on Manual > High Pressure for 25 minutes.

6. Quick release the steam once cooking is complete.

7. Open the pot and remove the turkey. Shred the meat from the bone.

8. Return shredded turkey meat to the pot and stir to combine.

9. Serve hot.

Notes

You can substitute ham hocks, salt pork, country ham, or bacon instead of smoked turkey. For bacon, cook it first using the Sauté function and use its fat to cook the onions. Add crumbled bacon after the greens have cooked.

Taste the greens after cooking and adjust Creole Seasoning as needed. Salt is often unnecessary due to the smoked meat.

If you enjoy vinegar on collards, add it after pressure cooking.

A 6-quart Instant Pot can fit 2 pounds of greens. For a larger batch, keep cooking time the same.

Refrigerate leftovers for 5-7 days, or freeze with broth to retain flavor.

Nutrition

Find it online: https://paulakitchen.com/instant-pot-southern-collard-greens/