Collard Greens in the Pressure Cooker

Serves 5 in about 1 hour. The pot starts with creole seasoning, then ham hock.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 teaspoon johnny's seasoned salt
• ¼-½ teaspoon crushed red pepper flakes
• 1-2 teaspoons creole seasoning (optional)
• 4 garlic cloves, minced (optional)
• 32 oz chicken broth, low sodium
• 1 ham hock (about 1 to 1 ½ lbs)
• 1 lb collard greens, washed, chopped (or 1 or 2 10-oz bags of pre-washed - chopped)

Method

1. Set the pressure cooker to the Sauté setting (Normal/Med heat). When the display reads "Hot" add the oil.
2. Tip in the onion and cook it, while stirring now and then, until tender.
3. Stir in the seasoned salt, red pepper flakes, and Creole seasoning. Stir.
4. Stir in the garlic and cook about 30 seconds or until it starts to smell fragrant, while stirring the whole time.
5. Mix in the chicken broth and set the ham hock in the broth. It may not be covered with broth, and that's okay.
6. Turn off the Sauté mode and put the lid on the pot and lock it into place. Set the Steam Release Knob to the Sealing position (not on the Ultra). Press the Meat/Stew button (or use dial on Ultra) and use the +/- button to select 35 minutes.
7. When the cooking cycle has finished wait 10 minutes and then manually release the remaining steam by turning the knob to Venting (on the Ultra, push the button) until the pin in the lid drops. Then open the lid.
8. If you can, try to break up the ham hock a little using 2 forks. It might still be tough, so don't try too hard as it will be hot! But it's okay if you can't or don't want to. Just flip it over!
9. Tip in the collard greens to the pot and use a spoon to push them down into the liquid.
10. Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again.
11. Press Manual (or Pressure Cook) and use the +/- button (or dial) to choose 25 minutes.
12. When cook cycle is finished, let the pot naturally release pressure for 10 minutes. Then manually release the remaining steam until the pin in the lid drops.
13. Open the lid and remove the ham hock to a bowl. Use 2 forks to separate the fat and bones from the meat. Save the bones in the freezer for a batch of Bone Broth! Discard the fat.
14. Shred the meat and add it back into the collard greens.
15. That's it! You now have a rich and tasty batch of collard greens! Plate them hot with a side of cornbread to sop up the pot likker (pot liquor)!

More instant pot ideas are in the instant pot collection.