You ain’t had Instant Pot collard greens this good before. These are 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! And this magic all happens in less than 30 minutes.
I know a lot of people lament the idea of long slow cooking of greens in a big pot. I personally enjoy it, especially for that collard green aroma that makes it feel like Sunday afternoons at Big Mama’s house. However, as promised by those of you who have requested more Instant Pot recipes, I’ve converted a classic collard greens recipe and updated it with a twist.
These Instant Pot collard greens are flavored with smoked brisket instead of your usual smoked pork. My friends over at Mum Foods make a terrific brisket and I’ll occasionally buy a few pounds and then create a few different dishes throughout the week such as my Texas Chili, Brisket Fried Rice, or Breakfast Brisket Migas.
This week the featured recipe was these brisket collard greens. Though this is an Instant Pot recipe you could easily cook these the traditional way in a large pot on the stove top. For tips on how to make the best traditional greens try this Southern Collard Greens recipe.
Brisket Collard Greens Ingredients
This, as you can see, is a short ingredient list (7 ingredients total). Yet it nets maximum flavor. Don’t bother smoking your own brisket, unless you feel the need or have the time. I buy a 1/2 to 1 pound of brisket unchopped from my favorite local spot every other week or so and then figure out what to cook with it. Sometimes I eat it as is, other times as a sandwich or in a recipe like these collard greens. The key is to ask for it whole vs. sliced. You want big chunks for the instant pot.
The spices are paprika, red pepper flakes, salt, and pepper. I grow collards, so I pulled these straight from the garden for that farm to table love. But for convenience use the pre-packaged collard greens from the grocery store refrigerated produce section if you want.
Admittedly I’ve been slow to come around to Instant Pot cooking. I’m familiar with pressure cooking, but “Instant” screams microwave and marketing speak when I’m more of a “slow wine” kinda guy. My primary concern was maintaining flavor credibility consistent with Food Fidelity standards.
After a few tries I got there and now confidently say these greens are da shiznit! I put that on my moms lol cause you know it’s serious when a black man invokes his mama’s name in his testimony. Follow my instant pot cooking steps below to make sure your greens are on point.
How to make brisket collard greens in an instant pot
These greens are simple to make and the payout is huuuuuge! They require just a few minor steps and poof, you’re done!
Step 1: Caramelize the onions
Step 2: Add the Garlic, Brisket, and Spices
Step 4: Deglaze the pot
Step 5: Add the Greens
Serving Suggestions
Good collard greens call for some cornbread. I’m partial to old school hot water cornbread. The brisket makes this a main dish vs. your typical side. For a few side dish options try these:
- Fried Black-eyed Peas
- Smoked and Fried Green Tomatoes
- Grilled Sweet Potato Wedges
- Southern Mac and Cheese
Instant Pot Collard Greens Cooking Tips
- 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 brisket is unavailable, which other meat do you recommend for the Instant Pot Collard Greens?
Smoked pork (ham hocks and neck bones) are extremely popular options and typically used. For non-pork eaters, smoked turkey wings or necks are great substitutes as well.
Can I use bagged pre-packaged greens?
Bagged collards work just fine. It’s just a preference or availability thing. Obviously pre-packaged versions save you time, but they’re pretty tasty too in this recipe.
How long do you cook collard greens in the Instant Pot?
I’ve tried several variations but find 20-25 minutes on high pressure is the sweet spot. I typically let the greens continue warming well after cooking so that the potlikker brews and comes together even more.
For other instant pot recipes you might like:
- Instant Pot Black-eyed Peas
- Jamaican Brown Stew Chicken
- White Beans and Ham Hocks
- Smoked Chicken and Okra Soup
If you make these delicious smoky brisket collard greens, don’t forget to save the best part, the pot liquor. Also, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 1 1/2 lbs collard greens (stems removed, cleaned and chopped)
- 1 tbsp olive oil
- 1 yellow onion sliced
- 4 garlic cloves diced fine
- 2 tbsp maple syrup
- 1 Bay leaf
- 1/2 tsp red pepper flakes
- 1/2 tbsp paprika
- 1/2 black pepper
- 1 tbsp kosher salt
- 1 lb brisket cut into chunks
- 1/4 cup chicken stock
- 1 tbsp pepper sauce
- 1/4 cup cider vinegar
Instructions
- Turn the Instant Pot on “Saute” and heat the olive oil. Add the onion and saute until tender, about 5 minutes.
- 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.
- 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.
- Add the collard green leaves, pushing down into the pot if needed.
- Lock the lid, and set the Instant Pot to high pressure for 20 minutes.
- 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.
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.
Pepper sauce–the homemade version or are you talking about ‘hot sauce’?
I used home-made since i had some on hand but store-bought like Trappy’s (skinny peppers and vinegar mix) works just fine. Vinegar based hot sauce is good too. It’s optional, but i prefer something with some acid in it to counter the fat in the brisket.
I made these today and they were amazing!! I had a bottle of pepper sauce from the last batch my mom made before she passed away, so that made this recipe even more special
That’s awesome, I’m glad the dish worked out. I’m sorry to hear about your mom, but I’m sure this means you had all kinds of love in your dish.