These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern style collard greens are like a dream come true. In fact, it’s a must item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.
First, it took so much time to do the soaking and washing. Then, it took hours of cooking it on the stove to make sure they were tender. Then, there’s the smell...that good ol’ stinky collard greens smell. Yea, these were the reasons why I avoided cooking collards at home for the longest.
But the Instant Pot Electric Pressure Cooker came to the rescue and now I can make collards in less than an hour! I’m sharing my one pot collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout Thanksgiving, my collards are going to be the easiest thing you make.
If you like these collard greens, try my slow cooker collard greens or my collard green soup.
Ingredients Needed
- For the potlikker/ broth - smoked turkey leg, onion, garlic, chicken broth, red pepper flakes, and apple cider vinegar
- Fresh Collard greens - chopped. I like buying pre-chopped bags, or you can buy and cut the fresh collards into 1-inch pieces.
How to make Pressure Cooker Collard Greens
Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker.
Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
Place lid on pressure cooker, making sure the valve is set to “Sealing.” Pressure cook on high pressure for 35 minutes.
Once time is up, do a quick release by switching the valve to “Venting.”
Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
Add Apple cider vinegar to the collards and stir.
Make ahead and storage options
These greens are great for making ahead of time. Store the greens and the broth in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 3-6 months.
Why you should eat more Collard Greens
Collard greens are full of many essential vitamins and have great health benefits. They are also delicious when prepared right and are a great way to introduce kids to vegetables. My 10-year-old loves these southern-style collard greens, so I often make them.
Fresh or bagged Collards, which to use?
I’ve made this recipe with fresh collards and the collard greens you find in a bag in the store. Guess what the difference was? Nothing...except the price and convenience. The bag was about 2 dollars more than I spent on the fresh collards, but it was much more convenient.
What makes these pressure cooker Collard Greens so Flavorful?
That good ol' turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don't even add salt when I prepare this recipe. It's just not needed.
How long to cook collard greens in the Pressure Cooker
I prepared this recipe in my 6qt Instant Pot electric pressure cooker. The pressure cook time for this recipe as written is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.
Cooking collard greens in your pressure cooker is so easy it should be done more often.
Looking for more Side Dishes? Try these out:
- Instant Pot Cabbage
- Instant Pot Green Beans and Potatoes
- Corn Soufflé
- Creamy Instant Pot Mashed Potatoes
- Southern Candied Sweet Potatoes
- Black-eyed Peas
- Vegan collard greens
Southern Style Pressure Cooker Collard Greens
Ingredients
- 1 smoked turkey leg fully cooked
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 ½ cups chicken broth
- 1 lb bag collard greens
- ¼ teaspoon red pepper flakes
- 1 Tablespoon Apple Cider Vinegar
Instructions
- Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
- Place lid on pressure cooker, making sure the valve is set to “Sealing.”
- Pressure cook on high pressure for 35 minutes.
- Once time is up, do a quick release by switching the valve to “Venting.”
- Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
- Add Apple cider vinegar to the collards and stir.
- Enjoy 🙂
Video
Notes
- To make this dish vegetarian, use vegetable broth and adjust the pressure cook time to 25 minutes.
- This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.
Nutrition
This post was originally published on August 7, 2018. It has been updated with new helpful information and tips.
Kat says
Maaaaaan this recipe produced greens so good that I realized I had never actually had good collard greens before. Now, I didnt have a smoked turkey let, so I used diced ham (but plan to try the smoked turkey leg at least once) I also didnt have red pepper flakes or apple cider vinegar, so I used 1/4 tsp of ground red pepper and distilled white vinegar. UH-MAY-ZING!!!!!!!! Such an easy recipe especially using the prebagged collards. Damn near 2 min of prep time and not one bitter bite or tough green. Thank you so much for sharing 🙂 This recipe is a keeper for this girl!
MG says
What if I add the apple cider vinegar in the pressure cooker to cook with the greens?
Tanya says
I’ve never done it that way so I’m not sure what the difference would be. Cooking vinegar under pressure could change the flavor profile of the dish. I like to add the little at the end to brighten up the greens.
michael farmer says
52,000 calories? I only eat about 1,500 a day. Is that calorie count accurate?
Tanya says
Hi Michael, looks like there was a glitch on my nutrition calculator. Thank you, I've fixed it now.
Eugenia says
This looks delicious and can't wait to try it! I have an 8 qt. IP. What adjustments should I make?
Tanya says
None, I'd keep everything the same.
Kat says
@Eugenia,
I just made this in my 8 quart instant pot, I was worried I would need more liquid so I did 1 3/4 cups of chicken broth, but in the end it wasn't necessary. Plenty of liquid left.
Rick says
Yes! Love this recipe for easy, delectable collards. Was introduced to collard greens in Nashville on a visit and now I got 'em at home! Thank you so much!
Stephanie Esaw says
Trying this for the first time... I’ve never used my instant pot! Wish me luck!!!
Tanya says
Good luck 🙂 Please let me know how your first use went.
alan says
This is really good and etremely easy. Using turkey instead of pork makes it healthier.
Robin Claire says
Excited to try this. I haven't been able to locate bagged greens, so do you have an idea as to how many bunches I would use instead?
Tanya says
Hi Robin, 16 oz. So depending on how large the bunches are, it'll probably be about 1 large bunch.
Iethia says
Would the time vary for turkey necks or turkey tails
Tanya says
Hi, I’ve never used turkey tails or necks but others have and it worked fine. I’d suggest still cooking at the 35 min high pressure. Any longer and the greens may get too mushy.
Teresa says
Making this now ! ?
I much prefer to use NPR.....would you say decrease pressure time to 25min for NPR ?
Tanya says
Hi Teresa, I’d probably only reduce it by a little and cook for 30 minutes, and then natural release to ensure that the turkey meat still falls off the bone.
Kat says
@Teresa,
Not sure if this will help or not, but I just made mine cooked for 25 min (cuz I used precooked diced ham) and let it keep warm and do its thing for 20 min post cook. Then released and by then it was minimal release to get the red thing to drop. IDK if this makes sense or helps at all lol.
Robert says
I have a traditional pressure cooker, not electric insta pot. Your recipe, I want to try. Ya think the cooking time would be the same when I bring it to the correct temp when the top starts to jiggle?
Tanya says
Just about. Traditional pressure cookers are a wee bit faster, but I think the suggested cook time will still be just fine.
Ayanna Anderson says
This recipe has been my go to since I got my instant pot last year. I add a few more seasonings to my liking but otherwise, this is it!
Tanya says
Yay! So glad you like the recipe and thank you for your feedback 🙂
Will says
Thank you , Tanya. Your recipe had the right cooking time that other recipes shorted.
Perhaps as a man, I shouldn't say it on your blog, but you are a lovely person.
Tanya says
Hi Will, Thank you so much. So glad you enjoyed the recipe 🙂
Denise says
Very good!! I used smoked bacon ends from a butchery instead of the turkey leg. Came out very delicious. It's so easy this is the only way I'll cook them from now on.
Marc says
Yum! Won't buy canned greens again" sorry Sylvia, Thanks for recipe!
Mika Bennett says
I used the recipe for my New Year's greens and turned put great. I added a dash of Tamari, hot sauce, and black pepper. I just got my IP and will definitely keep this recipe on reserve. Thanks for sharing.
Tanya says
Awesome! So glad you liked them. I love adding hot sauce to my greens too.