Description

This Instant Pot Collard Greens recipe offers a flavorful and easy way to enjoy tender collards cooked quickly under pressure. Aromatic sautéed onions and garlic combined with smoked paprika and a splash of apple cider vinegar create a deeply satisfying Southern-inspired side dish with a smoky and tangy profile, perfect for any meal.

Ingredients

Scale

Collard Greens

1 large bunch (about 12 oz), stems removed and chopped

Vegetables & Aromatics

1 medium yellow onion, chopped
4 garlic cloves, minced

Liquids & Oils

3 cups vegetable broth
2 tablespoons olive oil
1 tablespoon apple cider vinegar

Spices & Seasonings

1 teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

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Instructions

Prepare the Instant Pot: Set your Instant Pot to sauté mode and add the olive oil. Once hot, cook the chopped onion for 3 to 4 minutes until it softens and becomes translucent, then add the minced garlic and sauté for an additional minute to release its aroma.
Add the Greens and Broth: Pour in the vegetable broth, then gradually stir in the chopped collard greens a handful at a time, allowing them to begin wilting slightly in the hot broth.
Season the Mixture: Sprinkle in the salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Stir everything well to evenly distribute the flavors throughout the greens and broth.
Pressure Cook: Secure the Instant Pot lid and set it to cook on high pressure for 10 minutes. After cooking, let the pressure release naturally for 10 to 15 minutes to preserve the texture and flavor.
Finish and Adjust Flavors: Carefully open the lid, stir in the apple cider vinegar to add brightness and a subtle tang, and taste the greens. Adjust seasoning if necessary with additional salt or pepper.
Serve: Serve the collard greens hot, spooning some of the flavorful cooking broth over them for added moisture and taste.

Notes

Removing the tough stems from collard greens helps them cook faster and become more tender.
The natural pressure release allows the greens to finish cooking gently and absorb the flavors perfectly.
Apple cider vinegar at the end brightens the dish and balances the smoky spices.
For a non-vegetarian variation, you can substitute vegetable broth with smoked ham broth or add chopped smoked ham before pressure cooking.
If you prefer spicier greens, increase the crushed red pepper flakes to taste.