Absolutely Amazing and Easy To Make Instant Pot Collard Greens!

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This is my recipe for Collard Greens in the Instant Pot that I cam up with after looking at TONS of YouTube videos and recipes online. I usually enjoy making my own recipe using ideas from several recipes that I liked. As usual that's what I did and it came out Amazing!


Absolutely Amazing and Easy To Make Instant Pot Collard Greens!

2-1/2 cups chicken broth
1 Tbsp white sugar
1-1/2 Tsp minced garlic
1-1/2 Tsp Adobo seasoning
1 Tbsp bacon grease
1 jalapeno pepper sliced including seeds (removes seeds and membrane for less heat
1/2 Tsp black pepper
1 Medium onion chopped med
1 smoked ham hocks
1-1/2 Tsp apple cider vinegar
2 bunches of collard greens about 4lb before removing stems

Remove the stem from the leaves by cutting a couple of inches after the leaf starts on the stem and discard the lower leafless stem. Cut the leaves into 2 inch pieces and soak in clean salt water for an hour to clean them (I used my freshly cleaned sink). Once the water has a green hue to it, lift the leaves out carefully not to disturb any dirt/sand that has fallen to the bottom of the water. Place them in a colander to drain, and set aside.

Set the Instant Pot to sauté, melt the bacon fat, and cook the onions until translucent and have browned/caramelized a little. Now add the chicken broth, sliced jalapeno, black pepper, Adobo seasoning, minced garlic, white sugar, apple cider vinegar, and stir to mix.
You will have a huge pile of greens so you may need to wilt them down using the sauté mode to get them all in. Just add as much collard greens as you can to the Instant Pot, close the lid with the vent OPEN and let it cook for about 5 to 10 minutes so the collard greens wilt down, then add more collard green pressing them down. Repeat this process until you have all the collard greens in the Instant Pot. Now add the smoked ham hock to the bottom of the pot under the greens and process on high for 1 hour. These greens are very tender so if you prefer a little more chew to your greens then process for 45 min. I found it easier to wilt the greens without the ham hocks (more room).
Once the 1 hour is up do a quick release and open the lid, remove the smoked ham hocks, remove the meat from the bones and return the meat to the pot discarding the bones. Stir and eat!