Instant Pot Southern Greens

Short on time no problem. This savory and smoky pot of greens have a blend of collard, mustard and turnip greens and cook down in more than half the time. And don’t worry, even when using the pressure cooker there’s plenty of leftover pot likka to enjoy.

southern style greens in a bowl

Anyone who truly knows me, knows that slow braised greens are my all time favorite.  And I just so happened to think think that my family recipe is the best around. 

I traditionally use a blend of the follwing greens to get my signature texture. 

Collard Greens: Wide leaves and thick stalk with the bitter flavor.

Turnip Greens: Slightly sweeter with tender leaves.

Mustard Greens: Thinner texture, ruffled leaves with peppery taste

close up of southern style greens in a bowl

Southern Greens in Half  the Time

I’ve been cooking greens over the stove top for years – well since I learned. This year I had the bright idea of using the instant pot to cut down time. I don’t know why it took me so long. Sometimes habits are hard to break. 

I was worried that they wouldn’t hit the same but I was sadly mistaken. This instant pot recipe is not only as delicious as the stove top version but in almost half the time. 

 

The only difference is the limitation of the pressure cooker size. I was able to get all the ingredients in using a 8-quart instant pot but I had to reduce the amount of greens just a tad. All that means is a better pot likka to greens ratio which I’m not mad at. 

 

How To Pick, Clean & Cut Greens

 

I created a pretty comprehensive guide on everything Greens that you can check out here.

 

southern style greens in a bowl

Instant Pot Southern Greens

Short on time no problem. This savory and smoky pot of greens have a blend of collard, mustard and turnip greens and cook down in more than half the time. And don't worry, even when using the pressure cooker there's plenty of left over pot likka to enjoy.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 bowls
Calories: 220kcal

Ingredients

  • 2 lb collard greens, stem removed and chopped
  • 1 lb blend of mustard greens and/or turnip greens, stem removed and chopped
  • 1 medium onion, chopped
  • 2 cups (16 oz) picante salsa, medium
  • 1/3 cup apple cider or white vinegar
  • 2 lb smoked turkey legs
  • 2 (32 oz.) cartons of unsalted chicken stock
  • 3 tablespoons worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons Louisiana hot sauce
  • 1 tablespoon kosher salt
  • 2 garlic cloves, chopped
  • 1 tablespoon liquid smoke
  • 1 teaspoon black pepper
  • 1 /4 teaspoon ground cumin
  • 1 1/2 teaspoons red chili flakes
  • 2 bay leaves

Instructions

  • Clean and the stems of the greens then roughly chop them.
  • **Optional** remove turkey meat from the bone and reserve the large bones. If your pot is big enough you can keep the smoked turkey leg whole - this is recommended. This portion cooks best in an 8 quart pressure cooker.
  • Add all the wet ingredients (chicken stock, picante salsa, vinegar, worcestershire sauce, honey, hot sauce, liquid smoke)to the instant pot and stir.
  • Next add the onion, salt, garlic, pepper, cumin, chili flakes and bay leaves and stir.
  • Finally add the greens followed by the turkey legs. Press down so that every thing fits and seal the instant pot lid on top. Manually set pressure cooker to 30-60 minutes depending on how much texture you want remaining in your greens.
  • Serve once the greens have reached your desired level of tenderness.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Notes

You will need an 8-quart instant pot or pressure cooker inorder to fit all ingredients. .
Before I serve my greens I typically take a scan of the pot to remove any of the skin of the smoked meats. I personally don't find it enjoyable to eat but it's totally optional and left to individual preference. 

Nutrition

Calories: 220kcal | Carbohydrates: 19g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1327mg | Potassium: 953mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6263IU | Vitamin C: 68mg | Calcium: 309mg | Iron: 4mg

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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<i class="far fa-comment-alt" style="margin-right: 20px;"></i> 8 comments

    1. Hey Pamela! Bagged pre-cut greens offer a great shortcut when you are in a time crunch. One thing to remember is that they still have the denser and more fibrous stem which take a bit longer to cook down and make tender. If you don’t mind the stem then buying pre-cut greens is a great option for you. Just follow the same weight recommendations in the recipe.

  1. 5 stars
    WOW!!! This. Recipe. Blew. My mind. My boyfriend, who usually doesn’t like collard greens, was asking for seconds. I already had 3 friends ask for the link and my mom is making them this week. I don’t think I could ever turn to another greens recipe, this one was SO GOOD!!!

    Because I have a smaller Instant Pot, I halved the recipe and it made enough for dinner and lunch the next day for two people. I also subbed smoked turkey wings instead of legs, since that’s what my market had and y’all…. DON’T SKIP THE SMOKED TURKEY! My god. It was so good. I’ll be coming back to this recipe again and again.

  2. I don’t have an instant pot— can these be made in a crockpot instead? How long should the be in the crockpot? Thank you!!

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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