These vegan Instant Pot Collard Greens are tender, so flavorful, and easy to make. A classic Southern staple ready to eat in just a few minutes instead of hours.
Here in the South collard greens are sacred. And, I have loved them since I was a little kid. But, once I got older I didn’t eat them as much because of the effort it takes to make them. Trust me. It’s a major ordeal. And, I’ll spare you the details.
But, thanks to the invention of the Instant Pot Pressure Cooker and bagged pre-chopped collards I can now have collard greens on my table in less than 20 minutes and so can you. They are super simple to make, delicious, and sure to be a favorite side dish the whole family loves.
How Long To Pressure Cook Collard Greens
You may be asking yourself, “Only 5 minutes?” YES! And, for me that was perfect. The collards came out fairly tender and still hearty. But, that’s how I like them. Also, keep in mind we’re not using ham or turkey which is common in this traditional dish.
If you want your collard greens really tender simply increase the cooking time to 15 minutes.
How To Cook Instant Pot Collard Greens
These Southern-style pressure cooker collard greens are so easy to make.
All you have to do is put everything in your Instant Pot, set the timer for 5 minutes, and wait. Remember, it will take about 10-12 minutes for your pressure cooker to come to pressure so plan accordingly.
I have a 6 qt. Instant Pot and was able to cook 2 pounds of collard greens. However, you can simply cut the recipe in half if your pressure cooker is smaller or you want to cook a smaller quantity. The cook time will remain the same.
What To Serve With Vegan Instant Pot Collard Greens
Collards are an excellent side dish and super healthy. Just a couple of reasons why you should eat your collard greens. And, you should make them frequently because they’re incredibly easy to cook.
Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful. If you’re wanting to start a plant-based diet or just exploring be sure and check out my E-book, The 5 Day Plant-Based Kickstart!Print
Vegan Instant Pot Collard Greens
- Prep Time: 10 mins.
- Cook Time: 5 mins.
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
These vegan Instant Pot Collard Greens are tender, so flavorful, and easy to make. A classic Southern staple ready to eat in just a few minutes.
- (2) 1 lb. bags of chopped collard greens
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of water or low sodium vegetable broth
- 1 ½ tsp. smoked paprika
- ¼ tsp. red pepper flakes
- 2 Tbsp maple syrup
- 1 ½ Tbsp. apple cider vinegar
- ½ tsp. salt or to taste
- Add the onion, garlic, smoked paprika, red pepper flakes, water, maple syrup, and apple cider vinegar to the Instant Pot. Next, add the collard greens. You will have to push down on them so they don’t stick out of the pressure cooker.
- Place the lid on the pressure cooker, lock it and set the valve to “Sealing.” Cook for 5 minutes on high pressure.
- Once the time is up do a manual quick release of the pressure by moving the valve to “Venting.”
- Open the lid and transfer vegan collard greens to a serving bowl or serve from the Instant Pot.
- Serving Size:
- Calories: 41
- Sugar: 3 g
- Sodium: 112.7 mg
- Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3.4 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: instant pot collard greens, pressure cooker collard greens, southern style collard greens
How to grow your own collard greens.
My husband walked in the kitchen and said WOW the collards you made smell like the collards mom use to make. Then after one bite he was blown away by the flavors and couldn’t get enough. He’s from Asheville and this dish was a winner, full of flavor and deliciousness. He said “Shane must be from the south. Thanks so much for all of your great recipes!
That’s so awesome! And, yes, Shane is from the south…the deep south:)
collards are probably my favorite greens so I loved this recipe! Will be making these again. I used to make stuffed collards using raw hamburger meat, raw rice, tomato paste and some seasonings. Stuff the leaves, cover with broth in dutch oven and simmer for 45 min to 1 hour. Wondering if you have anything that could sort of imitate this recipe in place of the meat? Beans, lentils, mushrooms?? Not sure what would work. Thanks for any suggestions.
De Dee Mathieu
Try soy curls for the meat
Absolutely delicious. I did add some ripe cherry tomatoes:). So yummy! Next time I’ll add a can of fire roasted tomatoes. Thank you for this delish and easy recipe!
Hi!! I just made these using two bags of cut Kale from Aldi! It was very good! I followed your directions completely except for the kale sub. Added hot sauce AND Trappeys!! Very good! Thank u for a really good recipe! And being southern, I am picky about my greens!
Excellent! I love hearing about sub and possibilities. Thank you for sharing.
I cannot get enough of these!!! Love this recipe! I buy three bunches from Whole Foods & it’s the perfect amount. I make this dish weekly 🙂
I have a ton of broccoli growing in the garden and looked up whether Broccoli leaves are edible, and they are. So I used your recipe to make my first batch of IP broccoli leaves. I was a little nervous as I have never eaten them cooked before (nor made collards this way). But they turned out really good! Thanks for this easy recipe. More ways to use the garden for additional dishes. Thanks!
The bomb! I’ve made these two weeks in a row and my daughter and I almost finished off half a pot each time, like 1 pound of greens. They are just that good. I don’t have an Instant Pot (yet), so I made them stovetop following your recipe exactly, with the exception of bumping the red pepper flakes to 1 teaspoon and simmered 1 1/2 hours. They were melt-in-the-mouth tender. We really enjoyed them with your Best Vegan Cornbread, which I will be reviewing next. I have been on the Overcoming MS diet for a year now and have been struggling to find whole vegan oil-free recipes, so your recipes are truly a blessing. I have so many saved that I’m looking forward to making. Thank you so much for making these available to everyone. Peace n Love.
Great recipe! Love the taste! They were a hit at Thanksgiving! No leftovers here!
These collard greens were so good and couldn’t be any easier to make! We will be making these often – thank you, Shane!
Delicious and easy! To get two pounds, I needed to buy 3 bunches of collards, but they chop quickly if you roll 5 – 6 leaves on top of each other, then chop into ribbons. I omitted the salt entirely and squeezed a lemon wedge on each serving – we never missed the salt! Thanks so much for a great recipe! I love finding new ways to use my Instant Pot!
If I half the recipe would it still take the same cook time?
Yes, collards are pretty tough. But, you should be fine.
Shane, these were outstanding. Thank you for the recipe. I’ll be making this dish often.
Thank you, Brenda! I’m so glad you enjoyed them.
I love this recipe! I have never been a huge collard fan – they were always either over or undercooked. But this recipe gives the perfect melt-in-your mouth texture that I didn’t even know was possible!! And the flavor – sweet, tangy, smokey – perfect! I I am stoked to be using my instapot for greens now!
Thank you so much, Justina! Yes, they are some of my favorite greens. HINT: try a little hot sauce on them. Oh…YEAH!
Forgot to add that I did leave out maple syrup and added some red pepper flakes as we like a little heat! Yum!
Nice and spice.
Shane, I have had your recipe for a while and decided to try it for our New Year’s Day dinner. I thought my recipe was great but yours was beyond great! Awesome. They were so tender and tasty. We love fresh greens and I will be using this method for our collards from now on. I cut the recipe in half for my husband and me and it came out just perfect. Thank you!
Wow, thanks so much, Suzanne!!! Happy New Year!
How long would you cook in the stovetop? I don’t gave an instant pot. Thank you- sounds great!
Hi, Amy! Add all the ingredients to a large pot and simmer for 1-2 hours. That should do the trick:) Happy New Year!
Joyce A Stevens
Can this be cooked without an instapot? Thanks!
I don’t have an instant pot, and so I LOOOOOVE IT when you give stovetop directions too. How would I make these collard greens on the stove stop, please? Thank you so much!
Hi, Lynn! Add all the ingredients to a large pot and simmer for 1-2 hours. That should do the trick:) Happy New Year!
Shane, I have coronary artery disease, and just this past week got a diagnosis of Alzheimer’s Disease. I have been WFPB with no added oil since 2015. I was not a big vegetable eater and still am not great at vegetables other than peas and corn. After a couple of years of forcing myself to eating spinach I found that I now love it. Collard Greens I only had once (years ago), and it was drenched in oil and I enjoyed it so much, I decided to try this extremely health version.
I must say this may be my new go to vegetable, and wanted to get greens into my diet as that seems to be beneficial for Alzheimer’s. Thank you for your fantastic recipes.
Shanean you gave me 2.5hrs of my life back!!! Bayyybeee these greens were on point. I didn’t tell a soul they came out of my instant pot and not my grandma’s pot. I may have added too much minced garlic and will opt for garlic powder next time. I added a few more family seasonings to your recipe and got 2 proposals from my cousin’s friends. I can’t wait to see what else you got to make my instant pot rock!! Thanks again Shanean!!! You did that!!!
Wow, that’s awesome! Thank you so much!!!
May try these without the maple syrup, as I am Diabetic.
Yes, totally. Still great.
Easy, tender, and full of flavor.
I have several bunches of kale, to use, would you cut back the cooking time a bit for kale?
Sounds delicious! Love your recipes
Hi, Christine. Honestly, I would cook the kale this way instead of the Instant Pot.
So glad this recipe came into my email as I had beet greens I wanted to try but no recipe – I tried them and using this recipe and it worked out wonderfully.
First time I had tried eating them but it won’t be the last now!
Thank you, Wendy!