📝 About This Recipe
Experience the soul-warming essence of the American South in a fraction of the time with this Instant Pot masterpiece. These greens are pressure-cooked to tender perfection in a rich, savory 'pot likker' infused with thick-cut smoky bacon, aromatic garlic, and a hint of red pepper heat. It’s a classic, long-simmered side dish reimagined for the modern kitchen without sacrificing a single drop of authentic flavor.
🥗 Ingredients
The Aromatics and Fat
- 6 slices Thick-cut bacon (chopped into 1/2-inch pieces)
- 1 Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 1 tablespoon Unsalted butter
The Greens
- 2 pounds Fresh collard greens (stems removed, leaves chopped into 2-inch pieces and thoroughly washed)
The Braising Liquid (Pot Likker)
- 3 cups Chicken bone broth (low sodium preferred)
- 2 tablespoons Apple cider vinegar (for tang and brightness)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Light brown sugar (to balance the bitterness)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Red pepper flakes (adjust for desired heat)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the greens by removing the tough center ribs. Stack the leaves, roll them up like a cigar, and slice into 2-inch wide ribbons. Rinse them at least three times in cold water to ensure all grit is removed.
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2
Turn your Instant Pot to the 'Sauté' setting on high. Once the display reads 'Hot', add the chopped bacon pieces.
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3
Cook the bacon for 5-7 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy and golden brown.
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4
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
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5
Add the diced onion and the tablespoon of butter to the bacon fat. Sauté for 3-4 minutes until the onions are translucent and starting to brown at the edges.
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6
Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Pour in 1/2 cup of the chicken broth. Use a wooden spoon to scrape the bottom of the pot vigorously to release all the brown bits (fond)—this is essential to prevent the 'Burn' notice and adds immense flavor.
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8
Add the remaining chicken broth, apple cider vinegar, Worcestershire sauce, brown sugar, salt, and black pepper. Stir to combine.
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9
Begin adding the chopped collard greens in handfuls. They will be very bulky; use tongs to toss them in the liquid so they wilt slightly, allowing you to fit all of them in the pot.
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10
Secure the lid of the Instant Pot and set the steam release valve to the 'Sealing' position.
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11
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 25 minutes.
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12
When the cooking time is up, allow the pressure to release naturally for 15 minutes before turning the valve to 'Venting' to release any remaining steam.
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13
Carefully open the lid. Stir the greens and taste the liquid. Add more salt, pepper, or a splash more vinegar if needed to achieve your perfect balance.
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14
Stir half of the reserved crispy bacon back into the greens. Transfer the greens to a serving bowl using a slotted spoon, but be sure to pour a generous amount of the 'pot likker' over them.
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15
Garnish with the remaining crispy bacon and serve immediately while steaming hot.
💡 Chef's Tips
Always wash your greens more than you think you need to; grit is the enemy of a good collard dish. If you prefer a smokier flavor without more meat, add a drop of liquid smoke to the broth. Don't discard the leftover liquid (pot likker); it is incredibly nutrient-dense and delicious for dipping bread. For a vegetarian version, swap bacon for smoked sea salt and use vegetable broth with a teaspoon of smoked paprika. If your greens are still too bitter, add a tiny pinch more brown sugar at the end to mellow the bite.
🍽️ Serving Suggestions
Serve alongside a thick wedge of warm, buttery skillet cornbread for dipping. Pairs perfectly with crispy fried chicken or slow-roasted pulled pork. Add a dash of your favorite vinegar-based hot sauce just before eating for an extra kick. Serve with a side of black-eyed peas and rice for a traditional 'Hoppin' John' style meal. A glass of sweet iced tea is the quintessential beverage pairing for this Southern staple.