Whoop! I made the best instant pot collard greens for dinner the other night and am sitting here munching on a bowl of the leftovers for lunch. This stuff is so good that my 10 year old expert at avoiding all things green even ate a serving and my 5 year old said, “Mom, can you make this for breakfast, too?” Yum! The coolest part? I started keto back in June and I can have these!
Instant Pot Collard Greens
Instant Pot Collard GreensThe recipe builder in LoseIt calculated a serving of these yummy instant pot collard greens with ham (which is 1/12th of the pot) to be 257 calories and the following macros: Fat 20.7 grams, Carbs 5.7 grams, Fiber 3 grams, Sugars 0.6 grams, and Protein 10.1 grams. Of course, if you vary the recipe, your macros will vary.
Instant Pot Collard Greens Ingredients
- 32 ounce bag of shredded collard greens (I get mine at Walmart or Sam’s Club because they are already triple washed)
- 16-18 ounces bone in ham steak, cut into 1 inch cubes
- 12 ounces salt pork, cut into 1 inch cubes
- 4 slices bacon
- 1 medium onion, diced
- 2 cups organic beef broth
- 2/3 cup apple cider vinegar
- 1 teaspoon crushed red pepper
- 4 tablespoons Stevia
- 2 tablespoons olive oil (I used light tasting olive oil)
Instant Pot Collard Greens Directions
To make your instant pot collard greens, follow these directions:
- Dice the medium onion, set aside
- Cut 4 slices bacon into 1 inch strips, set aside
- Cut ham steak and salt pork into 1 inch cubes, set aside
- Remove the lid from your Instant Pot and turn to saute setting.
- When the pot has heated, add the olive oil and leave the lid off.
- Add the bacon, ham steak, and salt pork to the pot and cook for about 5 minutes, stirring periodically with an Instant Pot safe spoon
because things will start to stick. - After the bacon is cooked (about 5 minutes), add the diced onion to the pot and cook until they become tender/golden.
- Add 1 cup organic beef broth to the pot and stir. Be sure to scrape the bottom of the pot for anything that has stuck.
- Add the remaining organic beef broth, apple cider vinegar, crushed red pepper, and stevia and stir.
- Add about half of the 32 ounce bag of shredded collard greens to the pot and stir. Allow the collard greens to cook for a couple of minutes until they reduce in size.
- Add the remaining half of the 32 ounce bag of shredded collard greens to the pot and stir. Your pot contents should not exceed the 2/3 fill line.
- Press cancel on the Intant Pot to turn off the saute feature.
- Close the steam vent on the pot lid and press Manual or Pressure Cook button (depending on which model you have) and set the pot for 5 minutes.
- After the 5 minutes has counted down, the pot should beep. If you’re famished and the smell has your tummy rumbling, do a quick pressure release. If you’ve got time to kill before dinner has to be on the table, you can allow a natural pressure release.
- You can either serve this as a meal or a side, depending on your families preference. Enjoy!
because things will start to stick.A few things to note… this recipe *does* have a bit of kick to it, which my family enjoys. If you’re less inclined toward spicy foods, consider reducing or eliminating the red pepper flakes and/or reducing the amount apple cider vinegar to 1/3 cup and adding 1/3 cup more of beef broth.
Instant Pot Collard Greens
You can either serve these instant pot collard greens as a meal or a side, depending on your families preference. Enjoy!
- 32 ounce bag of shredded collard greens (I get mine at Walmart or Sam's Club because they are already triple washed)
- 16-18 ounces bone in ham steak (cut into 1 inch cubes)
- 12 ounces salt pork (cut into 1 inch cubes)
- 4 slices bacon (cut into 1 inch strips)
- 1 medium onion (diced)
- 2 cups organic beef broth
- 2/3 cup apple cider vinegar
- 1 teaspoon crushed red pepper
- 4 tablespoons Stevia
- 2 tablespoons olive oil (I used light tasting olive oil)
Instant Pot Collard Greens Directions
- Dice the medium onion, set aside
- Cut 4 slices bacon into 1 inch strips, set aside
- Cut ham steak and salt pork into 1 inch cubes, set aside
- Remove the lid from your Instant Pot and turn to saute setting
- When the pot has heated, add the olive oil and leave the lid off.
- Add the bacon, ham steak, and salt pork to the pot and cook for about 5 minutes, stirring periodically with an Instant Pot safe spoon because things will start to stick.
- After the bacon is cooked (about 5 minutes), add the diced onion to the pot and cook until they become tender/golden.
- Add 1 cup organic beef broth to the pot and stir. Be sure to scrape the bottom of the pot for anything that has stuck.
- Add the remaining organic beef broth, apple cider vinegar, crushed red pepper, and stevia and stir.
- Add about half of the 32 ounce bag of shredded collard greens to the pot and stir. Allow the collard greens to cook for a couple of minutes until they reduce in size.
- Add the remaining half of the 32 ounce bag of shredded collard greens to the pot and stir. Your pot contents should not exceed the 2/3 fill line.
- Press cancel on the Intant Pot to turn off the saute feature.
- Close the steam vent on the pot lid and press Manual or Pressure Cook button (depending on which model you have) and set the pot for 5 minutes.
- After the 5 minutes has counted down, the pot should beep. If you’re famished and the smell has your tummy rumbling, do a quick pressure release. If you’ve got time to kill before dinner has to be on the table, you can allow a natural pressure release.
These are PERFECT for Thanksgiving. Another recipe that is perfect for Thanksgiving is this Watergate Salad, which has long been a family favorite with my siblings and I.
