Let’s keep this short and simple: These Pressure Cooker Collard Greens with Ham Hock are tasty, easy, and belong on your table as soon as possible. Thankfully, with a few minutes of prep and 15 minutes in your pressure cooker, they can be.
Pressure Cooker Collard Greens with minimal effort
For those who have never made collard greens, they are surprisingly easy to prep. After washing, a quick rough chop is all they need. I don’t ever bother separating the stem (the firm middle part) like I generally do with other leafy greens because the pressure cooker will tenderize everything. The ham hock pops right in with the collards and should fall apart from the bone with minimal effort, post pressure-cooking.
According to the fella, these Pressure Cooker Collard Greens are “delicious and porky and spicy and vinegary.” Is vinegary a word? It doesn’t matter – he’s spot on.
Let’s talk about ham hock for a second
Smoked ham hocks are surprisingly easy to find at almost any grocery store, tucked in with the other pork products and pre-packaged in plastic. In my experience, these pre-packaged ham hocks have been extremely sub-par and if you buy them I feel confident you’ll want to chuck them straight from your pressure cooker into the trash. Do yourself a favor and buy a ham hock from a reputable butcher and ask them to split it in half for you so you can better access all the meaty goodness from them once cooked. For those who are strict Paleo, make sure to ask your butcher how the meat has been cured as pork products sometimes contain added sugar.
A note for special diets
These Pressure Cooker Collard Greens with Smoked Ham Hock are gluten-free, grain-free and fit Keto, Paleo, and SIBO diets.
- 2 bunches collard greens, roughly chopped (3–4 lbs)
- 1 ham hock (weight will vary, usually 1–2 lbs)
- 1 1/2 cups chicken broth (refer to the recommended minimum liquid for your machine and adjust if necessary)
- 1 1/2 tbsp sriracha (PaleoChef makes a Paleo version)
- 2 tbsp apple cider vinegar
- 1 tbsp garlic oil (may sub 2 garlic cloves, minced)
- 1/2 tsp cracked black pepper
- 1/2 tsp sea salt
- Add all ingredients to your electric pressure cooker.
- Cook on high pressure for 15 minutes (see notes below).
- Once complete, quick-release pressure.
- Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the collard greens. Serve hot.
From November 22, 2019: This recipe was originally created using a Cuisinart Electric Pressure Cooker (CPC-600), which in my experience, cooks at a slightly faster rate than some Instant Pot models. Please note this difference in power when considering an adjustment of cooking time for your particular machine. Updated Instant Pot specific cooking time coming soon.
- Serving Size: 1 portion
- Calories: 469
- Sugar: 1 g
- Sodium: 628 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 131 mg