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These Instant Pot Collard Greens are SO easy to make in your pressure cooker, and filled with comforting Southern flavor. If a recipe could make healthy greens addicting, this is it!

What are Collard Greens?:
Collard greens are large leafy green vegetables commonly found in U.S. Southern cooking. These greens are generally bitter, so cooking them for long periods of time (braising) is a common technique.
But in this recipe, you’ll save time by using your pressure cooker. This not only makes the process much easier (compared to simmering on the stove), but the Instant Pot also gives much needed moisture that these tough greens need.
After cooking, they will basically fall apart with your fork (which is exactly what you want). And the smoky/salty flavor is truly addicting. These Southern-style collard greens may be your favorite comforting side dish yet!
WHY YOU’LL LOVE These INSTANT POT Collard Greens:
- First, this dish is so easy to make. No simmering for hours on the stove. Using your Instant Pot makes this dish really simple to whip together on a weeknight. It only requires about 15-20 minutes of prep time and the rest of the work is done for you in your pressure cooker.
- It’s the perfect side dish. If you’re cooking up a Southern main dish, this is the perfect compliment to add on the side. It also goes great with other non-Southern dishes, like creamy mashed potatoes (or even mashed cauliflower).
- This dish is incredibly healthy. With nutritious vegan ingredients like fresh collard greens, tomatoes, onion, and garlic, this dish is soooo good for you. It’s also only 71 calories and 4 grams of fat per serving, and packed with Vitamin A, Vitamin C, calcium, iron and much more.
- The flavor is addicting. Although subtle, the mustard seeds add a special aromatic flavor that is hard to describe. Combine that with the saltiness of soy sauce and smoky paprika, and you’ll be hooked.
WHAT YOU’LL NEED:
INGREDIENTS NOTES:
- Collard Greens– when raw, collard greens are bitter and tough with hard stems. But when cooked, they are tender and pull-apart very easily. When looking for collard greens, choose those that have crisp, green leaves (steer clear of any yellowish spots or wilting). You can find collard greens year-round, but the peak season is in the winter and into early spring. After buying, collard greens will generally last 4-5 days in the fridge.
- Mustard Seeds– You technically don’t need mustard seeds for this recipe, however, it IS highly recommended, as it really adds a special depth of flavor to this recipe. You can generally find them in the spice section at your local supermarket, or on Amazon.
- Spanish smoked paprika– It’s highly recommended to use smoked paprika (not regular paprika), as it will add a rich, subtle smokiness to this recipe.
- Oil– For this recipe, it’s recommended to use a milder oil (with less flavor), such as canola, vegetable, or avocado oil. Or, if you only have olive oil, that can also be used.
STEP-BY-STEP RECIPE INSTRUCTIONS:
1. Sauté the mustard seeds in oil.
Set the Instant Pot to the Sauté function. Add the oil and mustard seeds. Heat until they start to pop, stirring occasionally.
2. Add garlic and onions.
Next, add the minced garlic and chopped onion. Stir immediately, then sauté another 2-3 minutes or until the onion starts to soften, stirring occasionally. Turn the Instant Pot OFF.
3. Add remaining ingredients and stir.
Next, immediately add the vegetable broth (or water), soy sauce, tomatoes, smoked paprika, salt, pepper, and the collard greens. Stir well to combine.
4. Pressure cook the collard greens.
Secure the cover on the Instant Pot, set to ‘Sealing’, then set to the Pressure Cook/Manual function for 3 minutes.
Wait for the pressure to build (about 10 minutes), cook for 3 minutes, and when the time has elapsed, let sit (releasing the pressure) another 10 minutes. Carefully open the lid when ready.
5. Adjust seasonings and serve.
Lastly, stir and taste to adjust seasonings (add additional salt, nutritional yeast, cayenne pepper, etc.) and serve.
This recipe makes roughly 2 1/2 cups cooked collard greens (or 4 (2/3-cup) servings).
Storage Instructions:
Store the collard greens in an airtight container in the fridge for 4-5 days.
Stovetop Instructions:
In a large pot over medium heat, add the oil and mustard seeds. Heat, stirring occasionally, until they start to pop (and turn a little brown), then add the garlic and yellow onion. Sauté, stirring occasionally, another 2-3 minutes or until the onion is soft and translucent.
Next, add the soy sauce/tamari, tomatoes, Spanish paprika and collard greens. Stir well. Cover, then reduce the heat to medium/low and let simmer for 20 minutes, stirring every 5 minutes or so.
Add the salt and pepper, and taste to adjust seasonings (add additional salt, and/or nutritional yeast, cayenne pepper). Serve.
EXPERT TIPS & FAQ’S:
For an oil-free option, you can ‘dry toast’ the seeds by adding them to the pressure cooker (without any liquid). Toast for a couple minutes, stirring, until they start to turn slightly brown. When ready, immediately add 3-4 tablespoons of vegetable broth (or water) to the pot and then the onion and garlic. Continue with the rest of the recipe as-is.
Yes you can. Just be sure to drain the can of tomatoes, or the dish may be too watery.
RELATED RECIPES:
Looking for more Instant Pot recipes? Try one of these:
- Instant Pot Mushroom Wild Rice
- Instant Pot White Bean and Corn Soup
- Lentil Keema (with Instant Pot option)
- Instant Pot Mushroom Risotto
- Crushed Lentil Soup (with Instant Pot option)
- Instant Pot Chana Masala
If you make this recipe for Instant Pot Collard Greens, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Instant Pot Collard Greens (Vegan, Easy!)
Pin RateEquipment
- Instant Pot (6 quart or larger recommended)- or large pot for stovetop method
Ingredients
- 1 tablespoon canola, vegetable or avocado oil - (for oil-free, see Notes section below)
- 1 teaspoon yellow mustard seeds - optional but highly recommended
- 3 garlic cloves - minced
- 1 small yellow onion - finely diced
- 3 tablespoons unsalted or low-sodium vegetable broth - (or water)
- 2 teaspoons low-sodium soy sauce or tamari
- 2 medium tomatoes, diced - (or 1 {15-ounce} can diced tomatoes, drained)
- 1/2 teaspoon Spanish smoked paprika
- 1/2 teaspoon ground sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 large bunch collard greens - washed, stems removed, then chopped into thin strips (about 4 cups packed)
Optional Seasonings:
- 1/8 teaspoon cayenne pepper, to taste - adjust according to desired spiciness
- 1 tablespoon nutritional yeast
Instructions
- Set the Instant Pot to the Sauté function. Add the oil and mustard seeds. Heat until they start to pop, stirring occasionally.
- Next, add the minced garlic and chopped onion. Stir immediately, then sauté another 2-3 minutes or until the onion is starting to soften, stirring occasionally. Turn the Instant Pot OFF.
- Next, immediately add the vegetable broth (or water), soy sauce/tamari, tomatoes, Spanish paprika, salt, pepper, and the collard greens. Stir well to combine.
- Secure the cover on the Instant Pot, set to ‘Sealing’, then set to the Pressure Cook/Manual function for 3 minutes. Wait for the pressure to build (about 10 minutes). It will cook for 3 minutes, and when the time has elapsed, let sit (releasing the pressure) another 10 minutes. Carefully open the lid when ready.
- Stir and taste to adjust seasonings (add additional salt, nutritional yeast, cayenne pepper, etc.) and serve. This recipe makes roughly 2 1/2 cups cooked collard greens- or 4 (2/3-cup- servings). Store in an airtight container in the fridge for 4-5 days.
Stovetop Instructions:
- In a large pot over medium heat, add the oil and mustard seeds. Heat, stirring occasionally, until they start to pop (and turn a little brown), then add the garlic and yellow onion. Sauté, stirring occasionally, another 2-3 minutes or until the onion is soft and translucent.
- Next, add the soy sauce/tamari, tomatoes, Spanish paprika and collard greens. Stir well. Cover, then reduce the heat to medium/low and let simmer for 20 minutes, stirring every 5 minutes or so.
- Add the salt and pepper, and taste to adjust seasonings (add additional salt, and/or nutritional yeast, cayenne pepper, etc.). Serve.
Notes
- For oil-free, you can ‘dry toast’ the seeds by adding them to the Instant Pot (without any liquid). Toast for a couple minutes, stirring, until they start to turn slightly brown. When ready, immediately add 3-4 tablespoons of vegetable broth (or water) to the pot and then the onion and garlic. Continue with the rest of the recipe as-is.
- There is no need to seed the tomatoes; only dice and remove the stem.
- If using canned diced tomatoes, be sure to drain or the dish may be too watery.
Debra says
Absolutely delicious! I will definitely make this again. I made a couple of tweaks based on what I had: used grape tomatoes, ground mustard, a bit of sugar,and I added Field Roast sausages., My husband loved this dish.
Christin McKamey says
Thanks so much Debra. It’s one of my husband’s favorites as well! So glad you enjoyed it. =)