A combination of collard greens, mustard greens, and turnip greens for that classic Southern flavor without any of the meat. You'll love this dish whether you're a vegetarian or not!
Thoroughly clean the greens to remove dirt and bugs. Remove the stem of the greens then roughly chop them.
Add all the wet ingredients (vegetable 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 in all the greens. Press down so that everything fits and seal the instant pot lid on top.
Place the lid on the pot and seal.
Manually set the pressure cooker level to high for 30 minutes.
Carefully instant release pressure cooker steam, then open lid and taste collards; adjust seasoning as needed. Serve greens with additional hot sauce and vinegar.