Southern Instant Pot Collard Greens with Smoked Brisket

Brisket seasoned collard greens take a soul food staple and layer it with deep Texas BBQ flavor, where smoky chopped brisket melts into tender greens simmered low and slow in rich potlikker.

The greens turn silky and savory with just enough bite, while the brisket adds beefy richness that tastes like Sunday dinner met the backyard smoke pit. This recipe honors the cultural roots of Southern greens cooking while using smoked brisket as the flavor backbone, building complexity through patient braising, aromatics, and the slow extraction of smoke, spice, and umami into every spoonful.

These collard greens take advantage of leftover smoked brisket to bring depth, smoke, and big Sunday-dinner energy without tending a pot all day. For other ways to get rid of extra brisket, try making one of these leftover brisket recipes.

For more depth on building soulful greens, check out this guide for all things cooking collard greens 101. Try this traditionally cooked classic collard greens recipe if you want same Southern roots, different smoke profile. Try this vegan Southern greens recipe for a meatless version.

Flavor Profile (What Makes This Dish Unique)

Deeply smoky and savory:
Smoked brisket infuses the greens with barbecue soul, creating layers of flavor that taste like they’ve been simmering all afternoon.

Balanced, tender, and soulful:
Pressure cooking softens the collards perfectly while preserving their earthy backbone and natural bite.

Beats and Eats (Music to pair with Pressure Cooked Collard Greens)

“Slow Wine” moves with the same unhurried confidence as these greens - smooth, sultry, and deeply rooted. The song’s warm groove mirrors the way smoke and vinegar dance in the pot, never rushing, always riding the pocket.

Recipe Variations & Ingredient Substitutions

• No brisket? Use smoked turkey necks, wings, or ham hocks.
• Vegetarian option: Swap brisket for smoked paprika, miso, and mushrooms.

Serving Suggestions

Serve these greens up with Grandma's hot water cornbread and hot pepper sauce. Depending on how much brisket you use, this could be a main dish. If going light on the brisket use as a side paired with Southern fried chicken or braised beef neck bones.

These greens also work well with smoked meats like BBQ rib tips, perfectly smoked 3-2-1 ribs, and smoked chicken thighs.

Test Kitchen Secrets For The Best Results

• Use leftover smoked brisket, not fresh meat – already-rendered fat and smoke penetrate the greens faster in the Instant Pot.
• Season after cooking—taste, then adjust vinegar and pepper sauce so flavors stay sharp and layered.
• Saute the onions first to caramelize and release that natural onion sweetness. Instant Pots aren't Crock-pots. Use the saute feature to add some depth of flavor in your dishes. Plus turning on the saute function while you prep saves you time as you're essentially pre-heating the pressure cooker.
• Don't feel like you have to smoke your own brisket. Brisket has become widespread now in bbq restaurants across the country. Buy from your favorite spot and use parts for this recipe.
• However, if you do smoke your own brisket save the large fat cap after you smoke the brisket. You can use the fat cap to season Braised Cabbage recipes.

If you love pressure cooking comfort food, this instant pot stewed chicken show how to lock in flavor fast without sacrificing tradition.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Instant Pot Collard Greens w/ Smoked Texas Brisket

Author: Marwin Brown

210kcal

4.8 from 8 votes

Pinterest Facebook Share on X

Share Print

Prep 5 minutes mins

Cook 25 minutes mins

restng time 15 minutes mins

Total 30 minutes mins

Collard Greens flavored with slow-smoked brisket, maple, vinegar and spices for a tangy, sweet, and spicy dish. The brisket takes this dish from strictly a side to a hearty main dish with brilliant leftover potlikker!

Servings 6 people

Course Main Course, Side Dish

Cuisine BBQ, Modern Soul Food, southern

Ingredients

1x2x3x

• ▢ 1 ½ lbs collard greens (stems removed, cleaned and chopped)
• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion sliced
• ▢ 4 garlic cloves diced fine
• ▢ 2 tablespoon maple syrup
• ▢ 1 Bay leaf
• ▢ ¼ teaspoon red pepper flakes optional
• ▢ ½ tablespoon paprika
• ▢ ½ tablespoon black pepper
• ▢ 1 tablespoon kosher salt
• ▢ 1 lb leftover smoked brisket cut into chunks
• ▢ 1 cup chicken stock
• ▢ ½ tablespoon pepper sauce
• ▢ ¼ cup cider vinegar

Method

Prevent Sleep ModePrevent Sleep Mode

Saute Step

1. Turn the Instant Pot on "Saute" and heat the olive oil. Add the onion and saute until tender, about 5 minutes.
   
2. Add the garlic, brisket, smoked paprika, salt, pepper and red pepper flakes and cook until fragrant, about 1 minute. Give the brisket an opportunity to release some of its flavor.
   

Deglaze Step

1. Turn the Instant Pot off, and stir in the apple cider vinegar, stock, maple syrup, pepper sauce and any additional seasoning. Be sure to deglaze the pan.
   

Pressure Cook

1. Add the collard green leaves, pushing down into the pot if needed.
   
2. Lock the lid, and set the Instant Pot to high pressure for 20 minutes.
3. When the timer goes off, quick release the pressure and carefully open the lid. Season the greens with more salt and pepper sauce to taste. Stir to make sure the flavors are combined well. Let warm for 5-10 minutes or more before serving.
   

Nutrition

Calories210kcalCarbohydrates13gProtein19gFat8gSaturated Fat2gCholesterol47mgSodium1261mgPotassium571mgFiber5gSugar5gVitamin A6020IUVitamin C42mgCalcium282mgIron2.2mg

Video

Notes

• Don't bother smoking a brisket on your own unless that's your thing. Buy desired amount from your favorite BBQ joint.
• Saute the onions first to caramelize and release that natural onion sweetness. Instant Pots aren't Crock-pots. Use the saute feature to add some depth of flavor in your dishes. Plus turning on the saute function while you prep saves you time as you're essentially pre-heating the pressure cooker.
• Be sure to deglaze the pan with a bit of the broth after sauteing the onions as that adds even more flavor.
• Season generously to compensate for any lost flavor you forsake with a quick cook.
• Let the brisket cook a little bit on saute to render some of the fat and flavor.
• If using optional wine as an ingredient, I prefer to remove the brisket at the deglaze step, then add the wine to cook down some as well as cook off the alcohol. This concentrates the flavor. I then add in the other ingredients (vinegar, broth, maple syrup, etc.) before adding the brisket back.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

Sharing is caring!