"Slow Wine" How To Make Instant Pot Collard Greens with Smoked Brisket

Related Collard Greens Posts:

• Southern Collard Greens w/ Smoked Turkey
• Collard Greens Salad
• Brazilian Collard Greens

Ladies and gentlemen, step into the rhythm of the kitchen where soulful flavors come alive, and let’s talk about a dish that’ll take you on a culinary journey like no other. Picture this: collard greens instant pot, where tradition meets innovation, and the magic happens in a symphony of spices and steam.

In the soulful cadence of Tony Tone Toni!, these greens are more than just a side; they’re a groove for your taste buds. With the Instant Pot setting the stage, we’re about to cook up a melody of southern comfort, rich and hearty, that’ll have you singing praises to the culinary gods.

Are you looking for a quick and easy way to whip up fresh Southern greens, with minimal effort and maximum flavor? Look no further! Introducing Instant Pot Collard Greens, the perfect balance of hardy texture and bold Southern flavors. Ready to get your greens on? Let’s cook some collards!

You ain’t had Instant Pot collard greens this good before. These are flavored with slow-smoked brisket (not your typical smoked meat like ham hocks), maple syrup, cider vinegar and spices for a tangy, sweet, and spicy dish.

The brisket takes this instnat pot collard greens dish from strictly a side to a hearty main dish with brilliant leftover potlikker! And this magic all happens in less than 30 minutes making it perfect for those busy weeknights.

I know a lot of people lament the idea of long slow cooking of collard 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. I just love collard greens!

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. The end result is instant pot collard greens that rival any Southern-style collard greens recipe.

This, as you can see below, 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 ½ 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.

Beats and Eats (Instant Pot Collard Greens music pairing)

Smoked brisket has a bold flavor, but cooked with collard greens in an instant pot it mellows and slowly melts into the greens.The greens absorb all that flavor along with the maple syrup, spices, and cider vinegar.

Even though relatively speaking this is a quick cook collard greens recipe it all comes together slowly creating a deeply flavored soulful and lovely dish. It's got those Tony Toni Tone "Slow Wine" vibes through and through.

As the smooth grooves of "Slow Wine" set the mood, imagine the Instant Pot collard greens taking center stage in a culinary dance. Picture the greens simmering and melding flavors at their own slow, flavorful pace, mirroring the laid-back rhythm of the song. The steam rises, and the savory essence intensifies, echoing the sultry tones of the music.

"Slow Wine" becomes the backdrop to a kitchen symphony where tradition meets innovation, and the result is a flavorful feast that invites you to savor each bite with the same unhurried grace as the song's slow, soulful tempo. So, let the melody of "Slow Wine" guide you through the pleasure of sipping, savoring, and relishing the rich notes of both music and cuisine, as Tony! Toni! Toné! meets the irresistible aroma of Instant Pot collard greens in a harmonious blend of soulful satisfaction.

Ingredients Needed To Make Collard Greens In An Instant Pot

• Collard greens(clean collard greens first) - For even more convenience you can used bagged greens which cuts down prep time as they are de-stemmed and pre-cut.
• Olive oil - for sauteing the onions and garlic
• Yellow onion - add a rich and savory flavor to collard greens. When sautéed or caramelized, they impart a slightly sweet and earthy taste to the greens, enhancing their overall depth and complexity. The onions complement the robust and hearty nature of collard greens, contributing to a well-balanced and flavorful dish.
• Garlic cloves - adds a pungent and aromatic flavor to collard greens. When chopped and sautéed, garlic releases its natural oils and compounds, infusing the greens with a distinctive savory taste. The addition of garlic contributes depth and complexity to the overall flavor profile of collard greens, enhancing their richness and providing a subtle kick.
• Maple syrup - adds a sweet and slightly caramelized flavor to collard greens. When used in moderation, maple syrup provides a delightful contrast to the natural bitterness of collard greens, creating a harmonious balance of sweet and savory notes. The syrup's rich, complex sweetness can help mellow the intensity of the greens, making them more palatable to those who may find them too bitter on their own.
• Bay leaf - add a subtle, earthy, and aromatic flavor to collard greens. These leaves, when simmered with collard greens, release essential oils that impart a mild herbal essence to the dish.
• Red pepper flakes - I like to add some slight heat. I either use cayenne pepper, red pepper flakes, or occasionally a tablespoon of chili paste (chipotle adobo sauce for example)
• Smoked Paprika - enhances the dish with its bold and complex flavor profile. It adds depth to the greens, complementing their natural robustness and earthy notes.
• Black pepper
• Kosher salt
• Smoked brisket- I used brisket since I had a lot leftover, but other smoked meats like smoked turkey tails, smoked turkey legs, smoked ham hock, country ham, salt pork, etc. all work great. But the brisket is amazing!
• Chicken broth or stock or even vegetable broth - When collard greens are simmered in chicken stock, they absorb the essence of the stock, creating a delicious and well-rounded taste. The stock contributes depth, richness, and a subtle meaty undertone to the greens, enhancing their overall flavor profile
• Hot Pepper sauce - adds a spicy and vibrant kick to collard greens. When added to the greens, hot pepper sauce infuses them with heat, creating a lively and invigorating flavor. The spiciness from the hot pepper sauce can add depth and complexity to the dish, cutting through the richness of the collard greens and providing a satisfying contrast.
• Cider vinegar - adds a tangy and slightly sweet flavor to collard greens. When used in collard greens, cider vinegar provides acidity that helps balance the natural bitterness of the greens. The vinegar contributes a bright and refreshing element, enhancing the overall taste and adding a pleasant zing to the dish.
• White Wine (optional). I love to add a sweeter white wine like a gewurztraminer or viognier.

How To Make Instant Pot Collard Greens (Step By Step)

These soul food greens are simple to make and the payout is huuuuuge! They require just a few minor steps and poof, you're done!

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 stovetop. For tips on how to make the best traditional greens try this Southern Collard Greens recipe.

Step 1: Caramelize the onions

Pre-heat the instant pot on medium saute settings. Once the display reads "Hot" add olive oil then the onions. Saute about two to three minutes stirring occasionally. Season with salt and pepper as you go.

Step 2: Add the Garlic, Brisket, and Spices

Add the garlic and saute for about thirty seconds. Add the beef brisket chunks along with half the spice seasonings (salt, pepper, smoked paprika, and red pepper flakes). Make sure you give the brisket enough time for its flavor to release.

Step 3: Deglaze the pot

Turn the instant pot off by clicking the "cancel" button, and add in the apple cider vinegar, chicken broth, maple syrup, pepper sauce, and the remaining seasoning mix. Using a wooden spoon deglaze the pan by stirring the pot scraping up any brown bits sticking to the bottom of the pot.

If using optional wine as an ingredient, I prefer to remove the brisket here, 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.

Step 4: Pressure cook the Greens

Add the cleaned fresh greens to the instant pot. Push down the greens to make room for the lid if necessary.

Add the lid and lock it. 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. Serve with your favorite bottle of hot sauce and a side of cornbread.

Reserve the flavorful broth aka pot likker for later use. I like to use it to cook grits or rice.

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.
• 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.
• Be sure to deglaze the pan with a bit of the chicken 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.
• For a more traditional Southern-style greens recipe try this instant pot version.
• This recipe works with other greens like mustard greens or turnip 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
• Red Beans and Rice

This dish also pairs well with a Southern classic like pork neck bones and any of these popular soul food meat dishes. Also for other ways to cook collard greens checkout my collard greens guide.

Other Considerations for Instant Pot Collard Greens

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 ½ 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.

Frequently Asked Questions (FAQ) For Instant Pot Greens

If brisket is unavailable, which other smoked meats do you recommend for the Instant Pot Collard Greens?

Smoked pork (ham hocks and neck bones) or smoked turkey 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? 

I'm partial to fresh collards, but 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. Don't trust their cleanliness though. You'll still want to give them a rinse for piece of mind.

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.

The exact time may vary depending on factors like the size of the collard greens pieces and personal preference for tenderness. This method is a general guideline, so you may need to adjust the cooking time based on your specific Instant Pot model and preferences. Always follow the manufacturer's instructions for your Instant Pot.

Are These Greens Spicy?

Not at all. The red pepper flakes are added to contrast against both the bitterness of the greens along with the sweetness of the maple syrup. Essentially the flakes give balance to these greens.

How do you get the bitterness out of collard greens?

It's as simple as cooking the greens low and slow. Instant pot pressure cooking speeds things up and serve the same purpose. Adding a bit of maple syrup or brown sugar also helps with the bitter taste as well.

How long to pressure cook collard greens in instant pot?

It should take you no more than 20 minutes of cook time. Obviously, there is the additional time for pressure to build (7-8 minutes) as well as the time for the pressure to release after cooking.

Does this recipe work with other greens?

Yes indeed! Feel free to add or substitute other soul food greens like mustard greens or turnip greens to change things up. These leaves aren't as hearty as collards so the cook time will be a few minutes shorter.

Why do you put apple cider vinegar in collard greens?

Brisket can be pretty fatty. All this delicious flavoring fat melts into the collard greens making the dish somewhat heavy. The vinegar provides the acidity to cut through the fat.

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
• Afro-Caribbean Meatballs w/ Curry Gravy

For other collard greens recipes checkout these:

• Wine Braised Collard Greens
• Curried Collard Greens
• Southern Collard Greens with Smoked Turkey
• Collard Greens Slaw
• Brazilian Collard Greens
• Blackeyed Peas and Collards
• Collard Greens Salad
• Vegan Collard Greens

Make These Delicious Greens

Instant Pot collard greens redefine the art of efficient and flavorful cooking, delivering a crazy flavor in a fraction of the time. As the Instant Pot locks in the essence of each ingredient, the collard greens emerge tender, infused with the savory notes of spices, broth, and smokiness.

With so many delicious options available to make your favorite collard greens, these easy Instant Pot Collards are just one of the ways to enjoy them. In about half an hour you can be eating some freshly cooked greens that are still full of flavor and nutrition, making it the ideal way to get your collards fix.

If you make these 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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