2 tsp. olive oil

4 slices bacon, uncooked, chopped

1 small onion, chopped

3/4 c. reduced-sodium chicken broth

1/3 c. apple cider vinegar

2 Tbsp. brown sugar

1/2 tsp. crushed red pepper flakes

16 oz. collard greens


Rinse collard greens very well. Remove thick center stem and roughly chop greens into large bite-sized pieces. Add olive oil to Instant Pot. Press “Sauté” button, leaving lid off. Once oil has heated, add chopped bacon. Sauté for 4-5 minutes, and then add chopped onion. Stir everything around periodically (may still be sticking to bottom of pot). Once bacon has cooked and onion has become golden, deglaze the pot with about 1/3 c. chicken broth. Using wooden spoon, scrape any stuck-on bits from bottom of pot and stir. Add remaining chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes, and stir to combine. Add chopped collard greens to Instant Pot and pack them in well. Press “Keep Warm/Cancel” button to shut off the Sauté function. To allow adequate space in the Instant Pot before cooking with pressure, pause for a minute or two to let some of the collard greens reduce in size before proceeding. Packed in, the Instant Pot should be about 2/3 full. Close and lock lid. Ensure the pressure release valve is set to “sealing.” Press “Manual” button. Then using the down button, reduce cooking time to 5 minutes. The Instant Pot will take a few minutes to pressurize, during which you may hear a little hissing noise once it’s almost there. Then “5” minutes will appear on the display, which will count down until it’s done. At this point, you can allow the Instant Pot to naturally pressure release (about 20 minutes). Once pressure is released, carefully remove lid and stir. Serve while warm for prosperity in the new year.

INSTANT POT COLLARD GREENS originally posted on by Elegant Island Living magazine.

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