Pressure Cooker Southern Collard Greens With Bacon | CookOS

Pressure Cooker Southern Collard Greens With Bacon

Name: Pressure Cooker Southern Collard Greens With Bacon
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 lbs collard greens; 1 lb bacon; 1 medium yellow onion; 1/4 cup apple cider vinegar; 1 tsp red pepper flakes; 2 smoked turkey wings; 32 oz chicken broth; 1 tbsp salt; 1 tsp black pepper

This pressure cooker collard greens recipe delivers authentic Southern flavor—tender, smoky, and deeply savory—in a fraction of the traditional stovetop time. Bacon and smoked turkey wings build rich depth while the pressure cooker softens the greens to fork-tender in about 20 minutes.

🌍Southern 🏷️Collard greens 🏷️Soul food 🏷️Pressure cooker 🏷️Bacon Smoked turkey

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Total

1h 45m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 lbs collard greens
1 lb bacon
1 medium yellow onion
1/4 cup apple cider vinegar
1 tsp red pepper flakes
2 smoked turkey wings
32 oz chicken broth
1 tbsp salt
1 tsp black pepper

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Instructions

1
Wash the collard greens, stack the leaves, roll them tightly, and slice them into thin shreds.
2
Set your pressure cooker to sauté mode. Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the bacon is almost crispy.
3
Add the chopped onion to the pot with the bacon and cook until softened.
4
Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits. Stir in the red pepper flakes.
5
Add the smoked turkey wings to the pot. Pour in the chicken broth and season with salt and pepper. Stir to combine.
6
Add the shredded collard greens to the pot, pressing them down to submerge in the liquid.
7
Secure the lid and set the pressure cooker to high pressure for 1 hour. Allow for a natural pressure release.
8
Once the pressure has released, open the lid. Remove the turkey wings, pull the meat from the bones, and discard the skin and bones. Return the shredded turkey meat to the pot and stir to combine with the greens.

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Tips & Notes

Pro tips

Don't skip browning the bacon and onion first—this builds fond on the pot bottom that adds deep savory flavor to the braising liquid.
Cut collard greens into roughly 2–3 inch pieces; they shrink significantly, so don't worry about size consistency.
Use the quick-release method carefully to avoid splattering; point the vent away from your face and use a wooden spoon to guide steam.
Taste and adjust salt and vinegar after cooking—acidic greens may need more vinegar, while the bacon and turkey can make them salty enough without added salt.

Substitutions

Smoked turkey wings → smoked ham hock or bacon bits (reduces smokiness slightly; increase salt to taste)
Apple cider vinegar → white vinegar or distilled vinegar (same amount) or rice vinegar (increase to 1/3 cup for less bite)
Chicken broth → vegetable broth (for vegetarian; omit turkey and increase bacon for depth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if the greens have dried out.

Equipment

pressure cooker (Instant Pot or stovetop) · large cutting board and knife

Common Questions

Can you make this without smoked turkey wings?

Yes. Substitute with smoked ham hock, bacon bits, or omit entirely for a vegetarian version; increase salt slightly to compensate for lost smoke flavor.

How long does the pressure cooker take?

About 20–25 minutes under pressure after coming to pressure (5–8 minutes). Total time is roughly 30–35 minutes from start to finish.

Do you need to remove the collard stems?

Stems soften fully under pressure, so they're optional to remove. Leaving them adds texture and nutrients; remove only if you prefer a silkier result.

Can this be made ahead?

Yes. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if dry.

What if you don't have apple cider vinegar?

White vinegar or distilled vinegar works; use the same amount. Rice vinegar is milder; increase to 1/3 cup. Vinegar is essential for balancing richness.