Instant Pot Jammy Collard Greens

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collard greens

After 2 years of owning an Instant Pot I have finally become hooked on using it!! I know, it took me a while, however when I realized I could recreate the jammy collard greens we feasted on at Turkey & the Wolf during a recent trip to New Orleans in under an hour I knew I had to give it a try.

baked tostada with black-eyed pea hummus, roasted sweet potato, and jammy collard greens

These collard greens are unlike any you have ever eaten before, I assure you of that! They are cooked in a brine of red wine vinegar, sugar, garlic, and spices which makes them irresistibly tangy and sweet with a little heat at the finish. While we love them on their own, they’re irresistible piled high on a tostada with roasted sweet potatoes and black eyed pea hummus!  

If you happen to be looking for more delicious ways to use your Instant Pot give these Instant Pot Baked Beans a try, they’re incredible!! Or for a meaty main, try our salsa chicken that has instructions for cooking in the Instant Pot and the oven! 

collard greens

Instant Pot Jammy Collard Greens

  • Author: This Mess Is Ours
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings
  • Category: Side dish
  • Method: Instant Pot
  • Cuisine: Southern


We love these as a side all on their own, but they’re especially delicious tucked between slices of Swiss cheese as a melt, piled high on tostadas. or even served over toasted bread with a poached egg on top.


  • 4 tablespoons unsalted butter
  • 6 garlic cloves, thinly sliced
  • ½ cup red wine vinegar 
  • ¼ cup water
  • ¼ cup sugar
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 10 cups torn collard green leaves, approximately 2 (10-ounce) bags prepared collards


  1. Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads “Hot” add the butter. Once melted add the sliced garlic, vinegar, water, sugar, Creole seasoning, salt, black pepper, and red pepper flakes. Sauté stirring occasionally, until liquid slightly reduces, about 10 minutes. Cancel the sauté function so the pot will stop heating.
  2. Add the collard greens to the Instant Pot, use tongs to toss and coat in the liquid.
  3. Press Manual, set to sealing, and use the + or – button to choose 25 minutes.
  4. When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam.
  5. Remove the lid, there should only be enough liquid to coat the greens when done cooking. If extra liquid remains once pressure has been released turn on the sauté function and continue to cook a few minutes, stirring often, until most of the liquid has been evaporated. (This took me about 3-5 minutes)










  1. I used this recipe tonight. I love the results of the red wine vinegar and sugar plus lots of butter. What an awesome taste. I have eaten different types of greens all my life but have never gone down this road. I will definitely use this recipe over and over, but I will really lighten up on the red pepper. I like spicy but this was way too much chipped red pepper for me. I will admit I did not have the Cajun seasoning but even still it is delicious

    • I am SO very glad that you love this recipe!! That means so very much. We do like our greens spicy, but I know it will still be delicious even without the heat. The Cajun seasoning adds a while new level of flavor, I hope you get to try that sometime too!

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.