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collard greens with brisket in bowl

Instant Pot Collard Greens w/ Smoked Texas Brisket

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!
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Prep Time: 5 minutes
Cook Time: 25 minutes
restng time: 15 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: BBQ, southern
Servings: 6 people
Calories: 210kcal
Author: Marwin Brown

Ingredients

  • 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

Instructions

Saute Step

  • 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.

Deglaze Step

  • 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

  • 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.

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.

Nutrition

Calories: 210kcal | Carbohydrates: 13g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1261mg | Potassium: 571mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6020IU | Vitamin C: 42mg | Calcium: 282mg | Iron: 2.2mg
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