Instant Pot Collard Greens


There's no comfort food quite like homemade greens.

Instant Pot Collard Greens
Photo: Photographer: Antonis Achilleos, Prop Stylist: Kay E. Clarke Food Stylist: Emily Nabors Hall
Active Time:
25 mins
Total Time:
40 mins

Thanks to our new favorite kitchen tool, you don't have to wait hours for your collard greens to simmer on the stovetop. These Instant Pot Collard Greens are ready in just 40 minutes. "These are so tender. Bacon lends a really nice smoky flavor to these," said one Test Kitchen Professional. "The vinegar and hot sauce add a subtle kick of heat and nice balance of acidity to the dish." Another commented that these Instant Pot Collard Greens have a "nice sweet/salty/sour balance." These collard greens straight from the Instant Pot are the perfect companion to your Sunday supper or New Year's Day menu. They're so good that we recommend baking two batches and freezing one to enjoy later. You can use fresh collards or save even more time and buy them pre-chopped and pre-cleaned at the store. If you go that route, remember a tip from the Test Kitchen: "Sort through them first to remove any BIG stems from them." With this simple, delicious recipe for Instant Pot Collard Greens, we have a feeling eating your greens that won't be too difficult.


  • 8 bacon slices, cut into 1/2-in. pieces

  • 1 medium-size (about 12 oz.) yellow onion, chopped (1 1/2 cups)

  • 1 large (2 lb.) bunch collard greens, stemmed and chopped (about 14 cups)

  • 1 cup lower-sodium chicken broth

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons light brown sugar

  • 2 teaspoons hot sauce, plus more for serving

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper


  1. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 5 minutes. Add bacon and onion to cooker. Cook, stirring occasionally, until bacon begins to crisp and onion softens, about 12 minutes. Stir in collard greens and broth; cook, scraping up browned bits on bottom of cooker, until collards just begin to wilt, about 2 minutes. Stir in vinegar, sugar, hot sauce, salt, and pepper. Press CANCEL.

  2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)

  3. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 10 minutes.) Remove lid from cooker. Serve with additional hot sauce.

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