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!
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 sauted in oil until crisp. The tiny, salty bits of smoky bacon are what make these 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 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. Collard. 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 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. Since writing this post, I have purchased this Ninja Foodi, a pressure cooker, air fryer, steamer, slow cooker and more. This is now my new favorite. I still have my regular Instant Pot but use my new one to pressure cook + air fry and crisp.
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 try these, let me hear your thoughts. I try to reply quickly to everyone who writes!
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- 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 Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 414mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 6g