Why You’ll Love Instant Pot Southern-Style Collard Greens Recipe

I love this recipe because it delivers classic Southern-style comfort with minimal effort. The Instant Pot speeds everything up while still giving me tender greens and a flavorful cooking liquid. It’s simple, satisfying, and easy to customize, making it a dependable side dish for both everyday meals and special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 bunch collard greens
4 thick slices smoked turkey, cut into 1-inch pieces
4 cups water
2 tablespoons white vinegar
4 cups chicken broth
salt to taste

Directions

I start by rinsing the collard greens thoroughly. I remove and discard the thick stems, then chop the leaves into my preferred size.

I turn on the Instant Pot and select the sauté function. I add the smoked turkey pieces and cook them for a few minutes until heated through and lightly browned, allowing their flavor to develop. Once done, I turn off the sauté setting.

Next, I pour in the water and white vinegar, scraping the bottom of the pot to release any flavorful bits. I add the chopped collard greens and stir them so they’re coated in the liquid. Then I pour in the chicken broth and season with salt.

I close and lock the lid, set the Instant Pot to high pressure, and cook for the set time. After cooking, I allow the pressure to release naturally before carefully releasing any remaining steam. Once I open the lid, I taste and adjust the seasoning with more salt if needed.

Servings and Timing

This recipe makes about 6 servings.
Prep time is approximately 10 minutes.
Pressure cook time is about 20 minutes.
Additional time for pressure build and release is around 25 minutes.
Total time comes to roughly 55 minutes.

Variations

I sometimes add chopped onions for extra depth, sautéing them with the smoked turkey until soft. When I want more spice, I add red pepper flakes or black pepper. I’ve also added garlic or a splash of hot sauce for extra flavor.

Storage/Reheating

I store leftover collard greens in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the stovetop or in the microwave, making sure to include some of the cooking liquid so they stay moist and flavorful.

FAQs

Do I need to soak the collard greens?

I don’t soak them, but I rinse them very well to remove any grit.

Can I chop the greens smaller?

Yes, I chop them to whatever size I prefer depending on how I plan to serve them.

Are these greens very soft?

They come out tender but still hold their shape, not mushy.

Can I add onions to this recipe?

I often add onions and sauté them with the smoked turkey for extra flavor.

How do I make the greens more tangy?

I add a little extra vinegar at the end if I want more tang.

Can I skip the sauté step?

I could, but sautéing first adds extra depth of flavor that I really enjoy.

What if the greens taste bitter?

A little extra salt or vinegar helps balance bitterness.

Can I use pre-chopped collard greens?

Yes, I’ve used them before and they work just fine.

How do I keep the greens from overflowing?

I don’t overfill the pot and make sure the lid is sealed properly.

What pairs well with these collard greens?

I love serving them with cornbread, roasted chicken, or hearty main dishes.

Conclusion

These Instant Pot Southern-style collard greens are a recipe I return to because they’re comforting, flavorful, and easy to prepare. The pressure cooker makes them tender and rich without hours of cooking, giving me a classic side dish that fits perfectly into busy days and cozy meals alike.