Instant Pot Collard Greens Food
INSTANT POT® COLLARD GREENS
Quick Southern-style collard greens made in your Instant Pot®.
Provided by Trevor Barrett
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 3.5 g, Cholesterol 13 mg, Fat 4.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 988.3 mg, Sugar 1 g
INSTANT POT COLLARD GREENS
These Instant Pot Collard Greens with bacon are so delicious and easy to make!
Provided by Katie Clark
Categories Instant Pot
Time 20m
Number Of Ingredients 10
Steps:
- Add a little bit oil to the pot of your Instant Pot and set to medium saute.
- Yes, this bacon is not chopped up - but it cooks a lot faster and easier when it is ???? I ended up chopping it up after I took this picture.
- Once the oil is heated, add bacon and cook until done. Remove and put in a bowl.
- Remove and cook onions in the bacon grease and oil for about five minutes. Add garlic at the end and cook for about one minute - stir the entire time to prevent burning.
- Remove onion and garlic and deglaze the bottom of the pan with a couple of splashes of water
- Add the collards into the pot along with the bacon, onion, garlic and a little extra oil and saute until wilted
- Add salt and pepper.
- Add chicken broth and stir with the wilted collards.
- Put the lid on the pot, seal it, and set to five minutes on the steam setting.
- Once the timer goes over, quick pressure release all the pressure
- Serve immediately - use a slotted spoon to serve. There will be a lot of liquid, so the slotted spoon is essential!
- Save
- Add a little vinegar if you desire!
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- 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.
- 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.)
- 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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- Heat oil in Instant Pot on Sauté setting (or heat over medium-high if using another pressure cooker). Add onion and bacon, season with salt and pepper, and cook, stirring occasionally, until onions are softened and just beginning to brown and bacon has rendered some of its fat, 5–6 minutes.
- Meanwhile, cut collard leaves away from stems; discard stems. Cut leaves in half through the midline. Stack leaves and cut crosswise into 1"-thick strips. Add collards and chile to pot, season again with salt and pepper, and cook, tossing frequently, until collards are shiny and wilted, 3–4 minutes. Lock lid and cook on high pressure 12 minutes.
- Release pressure manually, then open lid and taste collards; adjust seasoning as needed. If there’s a lot of liquid in the pot, simmer on Sauté setting until reduced enough to lightly coat greens.
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