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An overhead shot of a bowl of cooked collard greens with tomatoes and salt on the side.

Instant Pot Collard Greens (Vegan, Easy!)

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Build and Release Pressure Time (in Instant Pot):: 30 minutes
Total Time: 50 minutes
Servings: 4
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! Also included- stovetop instructions. =)


  • Instant Pot (6 quart or larger recommended)- or large pot for stovetop method


  • 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


  • Set the Instant Pot to the Sauté function. Add the oil and mustard seeds. Heat until they start to pop, stirring occasionally.
    An overhead shot of an instant pot with mustard seeds and oil inside sautéing.
  • 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.
    Onions and garlic in an instant pot, being sautéed.
  • Next, immediately add the vegetable broth (or water), soy sauce/tamari, tomatoes, Spanish paprika, salt, pepper, and the collard greens. Stir well to combine. 
    A pressure cooker filled with tomatoes, soy sauce, onion, garlic, and 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). 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.
    An instant pot filled with instant pot collard greens after cooking.
  • 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.
    An instant pot filled with collard greens and tomatoes.

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.


  • 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.  


Serving: 0.67g | Calories: 71kcal | Carbohydrates: 7.6g | Protein: 2.3g | Fat: 4.1g | Sodium: 380.1mg | Sugar: 2.8g
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