These vegetarian/vegan Instant Pot collard greens cook for just 4 minutes. They're as flavorful & tender as greens that have braised for hours.
Total Instant Pot Cooking Time: About 5 minutes to reach pressure + 4 minutes on high pressure + instant release
- 2 tablespoons olive oil
- ½ an onion, finely chopped
- 2 garlic cloves, finely chopped or thinly sliced
- ½ cup vegetable broth
- 1 tablespoon tomato paste
- ¼ teaspoon salt
- 2 large bunches collard greens, stemmed, leaves sliced into 1-inch wide ribbons
- 1 teaspoon lemon juice
- Press the Instant Pot Saute button (see note below about adjusting the saute heat)
- Add the olive oil. When the oil is hot, add the onion and garlic. Saute for about 5 minutes, until onion has softened.
- Add broth, tomato paste and salt. Mix well and bring to a simmer for 1 minute.
- Turn off the saute function and add the collard greens. The leaves will pile up high on top of the broth and onion mixture; no need to mix them in. Secure the lid, making sure the steam release valve is in the sealed position.
- Cook on high pressure for 4 minutes.
- When the cooking time is done, instantly release the pressure.
- Stir the collard greens really well so that the greens are covered with the tomato and onion mixture.
- Add a squeeze of lemon before serving.
How to Adjust the Instant Pot Saute Heat: There are 3 levels of heat when you saute in the Instant Pot: More, Normal and Less. I often find that the setting for "More" heat is too hot, and whatever I'm sauteing burns to the bottom of the pot. To adjust the saute heat, first press the Saute button, then press the "Adjust" button to move the red light under "Normal" or "Less."
I always keep a tube of tomato paste in my refrigerator, making it easy to add small amounts of tomato paste to recipes.
- Category: side dish
- Method: Instant Pot
- Cuisine: American
Keywords: collard greens, instant pot collard greens, greens