How to Make Southern Style Instant Pot Collard Greens (or Turnip Greens)
These Southern style Instant Pot collard greens (or turnip greens) are easy to make and taste better than anything you’d get at Cracker Barrel or any meat and three!
Update: For those of you who don’t have an Instant Pot, here is my recipe for Southern-style greens on the stovetop. They are fabulous and so easy!!!
Of all the things I love about my Instant Pot, being able to whip up a “mess of greens” in less than an hour is at the top of the list. I could eat a bowl of greens with a slice of buttered cornbread for breakfast, lunch, and dinner. It is just in my Southern blood:-)
If you’ve never made greens in an Instant Pot, it couldn’t be easier. Below are a few bullet points that address some commonly asked questions about the process.
How long do you cook collard greens in the Instant Pot?
I’ve tried several variations, and the best results for me come from cooking the greens on high pressure for 30 minutes. Also, I leave the greens in the IP after they slow-release, sometimes for an hour or more. They stay warm, and they continue to “cook” in the sense that they settle into the wonderful pot liquor of meat, onion, seasonings and greens.
Which meat do you use for Southern style collard greens in the Instant Pot?
My preference is always bacon~diced and sauteed in oil until crisp. The tiny, salty bits of smoky bacon are what make these greens Southern style. I also like to throw in a smoked turkey neck if I have one. The turkey neck adds another layer of flavor but is optional, as is country ham. I like ham but my fam doesn’t like as much meat in the greens. It is purely preference.
What type of greens can you cook in the Instant Pot?
This method and these ingredients will turn any greens into a Southern-style side. Kale. Mustard. Turnip. Collards. I’ve made all of these in my Instant Pot, and they all turned out to be delicious. Any variation will yield a savory “mess of greens.”
Do bagged greens or unprepared fresh work best?
I’ve done both, and here’s the bottom line. Bagged greens are fresh; they just have been prepped and are easy peasy. The other greens take more time, but of course, taste fabulous when done. If you want to make the fresh, I tell you how to do it, prep and all, in this blog post.
Which Instant Pot do you use to cook collard greens?
I have the 6 quart; I cook huge amounts of food often (we entertain Southern style), and the 6 quart is big enough for me. Any size Instant Pot will work to make fabulous greens. Just use the size that best fits how you cook for your family.
How to cook greens in the Instant Pot.
- First, use the sauté function to sauté the diced onion and bacon pieces (and any other meat) in EVOO for about 5 minutes or until bacon is cooked and onion is tender.
- Second, add the greens and broth; cook on high pressure for 3o minutes. To get to high pressure, turn the IP off (as it will still be on sauté). Press “manual” to get to pressure. Press “pressure” to choose low or high setting. Press + or – to move the time to minutes desired.
- Third, when greens are cooked, the IP will switch to a warm countdown. The lid can be opened at any time or greens can stay in the IP until you are ready to serve them.
In the video below, I show how I make the greens for those who want to have a little visual:-)
These greens are SO delicious and easy that you won’t believe it. You’ll never feel like you have to go to Cracker Barrel for good, Southern greens when you learn to make them yourself:-)
If you want to go all out with the Southern fare, serve the greens with zipper peas or black eyed peas and this Pimento Cheese Cornbread, Greens, peas & cornbread~there’s nothing better!!!!
If you try these, let me hear your thoughts. I try to reply quickly to everyone who writes!
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As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Southern Style Instant Pot Collard Greens (or Turnip Greens)
- 1 large bag (15-16 oz) of diced collard or turnip greens
- 3-4 slices bacon, cut into small pieces
- 1 smoked turkey necks or 1 slice country ham, diced small (optional)
- 1/4-1/2 cup diced onion
- 1 cup chicken broth (I love chicken bone broth)
- 2 TB apple cider vinegar
- pinch sugar
- 1/2 tsp red pepper flakes
- salt & pepper to taste
- Place EVOO, onion & bacon into the Instant Pot. If using turkey neck or ham, add it also.
- Press the "sauté" button on the IP.
- Saute the onion & meat, stirring occasionally, until bacon is crisp and onion is tender.
- Add broth, greens, vinegar, sugar, and remaining seasonings.
- Turn IP off, then back on. Press MANUAL and set pressure to HIGH for 30 minutes. Make sure valve is set to "sealing."
- Greens will come to pressure and cook; then beep and slow release. Leave them alone until you need to eat them; the longer they sit the better.
- I leave my greens in the IP until I have time to get to them. No rush to remove them.
- When done, remove from IP; dice any meat from turkey neck and add to greens.
- Serve with pepper sauce.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 61Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 414mgCarbohydrates 3gNet Carbohydrates 0gFiber 1gSugar 1gSugar Alcohols 0gProtein 6g
Hi Linda! I love turnip greens and also mustard greens in the IP as well. SO delicious!!!
I tried the turnip greens in my IP and they were great.
I was a little skeptic at first but decided to go for it. Glad I did. My
husband loved them too.
Thanks for sharing
Lori, I agree that 30 minutes high pressure AND slow release is key. I actually leave mine in longer when time allows!!
I used your recipe to make my New Year 2021 collard greens. Wow! They turned out perfect! Better than Cracker Barrel! I believe cooking 30 minutes and the natural release is the key to these tender greens. Thank you for sharing your tried and true recipe. I have field peas and snaps in the IP right now. I’ll let you know how they turn out. Happy New Year!