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.
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
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.
- 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
- 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.
*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.