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closeup of smoke ham hock and pressure cooker collard greens in a white dish with a wooden serving spoon resting in the greens

Pressure-Cooker Collard Greens with Smoked Ham Hock

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews
  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 6 portions 1x
  • Category: Side Dishes
  • Method: Pressure Cooker
  • Cuisine: Southern
  • Diet: Gluten Free


These Pressure Cooker Collard Greens with Smoked Ham Hock take only 5 minutes of prep time before cooking in your Instant Pot to tender perfection.


  • 1 lb collard greens, roughly chopped
  • 1 1/2 lbs smoked ham hock (around 1/2 lb meat after discarded bones, tendon, skin)
  • 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


  1. Add all ingredients to your electric pressure cooker, taking care that the ingredients do not surpass your fill line. If your machine is smaller, you may need to adjust the amount you cook at once.
  2. Cook on high pressure for 35 minutes (see notes below).
  3. Once the cooking time has completed, natural release the pressure for 15 minutes. Then safely quick-release the remaining pressure.
  4. Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.
  5. 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 September 10, 2020: 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. The revised recipe (above) takes into account a longer cooking time (35 minutes + 15 minutes natural release) required for the Instant Pot Ultra 6qt model. Please note this difference in cooking power when considering an adjustment of cooking time for your particular machine.

Nutrition note: Only the meat from the ham hock is used in the final result of this collard greens recipe, discarding any bones, tendons, and excess skin. Most ham hocks that I purchase are around 1/3 meat to 2/3 discarded pieces, so I have estimated that 1/2 lb of meat is used in the final result of this recipe for nutrition purposes below.

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 serving
  • Calories: 180
  • Sodium: 311 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 13 g
  • Cholesterol: 43 mg