Instant Pot Collard Greens Recipes

Steps:

• Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

Steps:

• Add a little bit oil to the pot of your Instant Pot and set to medium saute.
• Yes, this bacon is not chopped up - but it cooks a lot faster and easier when it is ???? I ended up chopping it up after I took this picture.
• Once the oil is heated, add bacon and cook until done. Remove and put in a bowl.
• Remove and cook onions in the bacon grease and oil for about five minutes. Add garlic at the end and cook for about one minute - stir the entire time to prevent burning.
• Remove onion and garlic and deglaze the bottom of the pan with a couple of splashes of water
• Add the collards into the pot along with the bacon, onion, garlic and a little extra oil and saute until wilted
• Add salt and pepper.
• Add chicken broth and stir with the wilted collards.
• Put the lid on the pot, seal it, and set to five minutes on the steam setting.
• Once the timer goes over, quick pressure release all the pressure
• Serve immediately - use a slotted spoon to serve. There will be a lot of liquid, so the slotted spoon is essential!
• Save
• Add a little vinegar if you desire!

Steps:

• Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
• Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.