Collard greens are a staple in Southern cooking, loved for their hearty texture, earthy flavor, and incredible nutrition. Traditionally, they’re simmered for hours with smoky meats, but you don’t have to miss out if you’re vegetarian!
With the Instant Pot, you can capture all the deep, savory character of classic collard greens in a fraction of the time—no meat required. This collard greens recipe vegetarian instant pot is vibrant, comforting, and brimming with flavor, thanks to a medley of aromatic spices and a touch of smokiness from smoked paprika.
Whether you’re a collard greens newbie or a lifelong fan, this recipe is a celebration of plant-based Southern comfort food that’s ready in less than 30 minutes. Prepare to fall in love with a bowl of greens that’s healthy, satisfying, and perfect for weeknight dinners or festive gatherings alike!
Why You’ll Love This Recipe
- Fast and Easy: The Instant Pot slashes cook time, delivering tender, flavorful greens in under 30 minutes.
- Completely Vegetarian: No meat, but all the soul. Thanks to clever seasoning, you won’t miss the ham hock.
- Nutritious Powerhouse: Packed with vitamins A, C, and K, fiber, and plant-based protein.
- Customizable: Easily adapt to vegan, gluten-free, or spicy preferences.
- Great for Meal Prep: Collard greens keep well and taste even better the next day.
If you love nourishing, plant-based meals, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration!
Ingredients
| Ingredient | Quantity |
|---|---|
| Collard greens (fresh, stems removed, chopped) | 1 large bunch (about 1.5 lbs or 8-10 cups packed) |
| Olive oil | 2 tablespoons |
| Yellow onion (diced) | 1 medium |
| Garlic cloves (minced) | 3 |
| Vegetable broth (low sodium preferred) | 2 cups |
| Apple cider vinegar | 1 tablespoon |
| Smoked paprika | 1 teaspoon |
| Liquid smoke (optional but recommended for “smoky” flavor) | 1/2 teaspoon |
| Red pepper flakes | 1/2 teaspoon (or to taste) |
| Salt | 1 teaspoon (or to taste) |
| Black pepper | 1/2 teaspoon (or to taste) |
| Maple syrup (optional, for balance) | 1 teaspoon |
Optional for serving: hot sauce, lemon wedges, cornbread, cooked beans or rice.
Equipment
- Instant Pot (6-quart or larger)
- Chef’s knife and cutting board
- Mixing spoon
- Measuring cups and spoons
- Colander (for washing greens)
- Serving bowl
Instructions
-
Prepare the collard greens:
Wash the collard greens thoroughly. Remove the tough stems by folding each leaf in half and slicing along the stem.
Stack the leaves, roll them tightly, and slice into ribbons (about 1-inch thick). Set aside.
-
Sauté aromatics:
Set your Instant Pot to “Sauté” mode. Add the olive oil and, once hot, add the diced onion.
Cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
-
Add seasonings:
Stir in the smoked paprika, red pepper flakes, salt, and black pepper. Sauté for another minute to bloom the spices for deeper flavor.
-
Deglaze and add liquids:
Pour in the apple cider vinegar and use your spoon to scrape up any browned bits at the bottom of the pot (this adds tons of flavor!). Add the vegetable broth, liquid smoke (if using), and maple syrup.
Stir well to combine.
-
Add the collard greens:
Add the chopped collard greens to the pot. It may look like a lot, but they will quickly wilt down.
Use a spoon to gently push them into the liquid.
-
Pressure cook:
Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 5 minutes. When the timer is up, allow a natural release for 5 minutes, then carefully quick release any remaining pressure.
-
Finish and adjust seasoning:
Open the lid and give the greens a good stir. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
If you like your greens a bit more tender, let them sit on the “Keep Warm” setting for a few extra minutes.
-
Serve:
Spoon the greens and their flavorful pot liquor into bowls. Serve hot, optionally topped with hot sauce or a squeeze of lemon.
Enjoy with cornbread, beans, or rice for a complete meal.
Tip: For extra flavor, try adding a diced bell pepper or a pinch of your favorite Cajun seasoning to the sauté step!
Tips & Variations
- Make it vegan: This recipe is naturally vegan! Just be sure your vegetable broth is vegan-friendly.
- Adjust the heat: Love it spicy? Add more red pepper flakes or serve with your favorite hot sauce.
- Add protein: Stir in a can of drained chickpeas or white beans before pressure cooking for a more filling dish.
- Swap the greens: No collards? Try this recipe with kale, mustard greens, or a blend.
- Meal prep: Collard greens taste even better the next day. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
“The Instant Pot makes cooking greens so easy you’ll want to experiment with all sorts of seasonings and mix-ins!”
For more budget-friendly vegetarian options, visit Cheap Vegetarian Recipes For Families Everyone Will Love.
Nutrition Facts
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 85 |
| Protein | 3g |
| Carbohydrates | 12g |
| Fiber | 4g |
| Total Fat | 3g |
| Saturated Fat | 0g |
| Sodium | 450mg |
| Vitamin A | 120% DV |
| Vitamin C | 50% DV |
| Calcium | 15% DV |
| Iron | 8% DV |
Nutrition facts are an estimate and will vary depending on specific brands and quantities used.
Serving Suggestions
- Classic Southern Style: Serve with warm cornbread and black-eyed peas for a comforting meal.
- Rice Bowl: Spoon over steamed brown rice or quinoa and top with diced avocado and hot sauce.
- With Beans: Add a scoop of cooked beans (like pinto or kidney) for extra protein and fiber.
- As a Side: Pair with vegan barbecue, baked tofu, or your favorite plant-based protein.
- Leftover Magic: Stir into soups, stews, or grain salads for added greens and flavor.
Looking for more wholesome vegetarian bowls? Try our Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.
Conclusion
This vegetarian Instant Pot collard greens recipe proves you don’t need meat to enjoy all the soulful, savory goodness of this Southern classic. With bold spices, aromatic broth, and just a touch of smokiness, each bite is satisfying, nourishing, and utterly crave-worthy.
Even better, the Instant Pot means you can enjoy perfectly tender greens in a fraction of the time—making this a weeknight hero and a crowd-pleaser at gatherings.
Whether you’re a lifelong vegetarian or just looking to add more plant-based meals to your rotation, these collard greens are sure to become a staple. Serve them up with your favorite sides or enjoy them as a main dish—the possibilities are endless.
For more plant-based comfort food, explore our Amazing Vegan Pasta Recipes for Easy Delicious Meals and keep your kitchen inspired!
📖 Recipe Card: Vegetarian Instant Pot Collard Greens
Description: These tender, flavorful collard greens are made quickly in the Instant Pot and are completely vegetarian. Perfect as a hearty side or a healthy main dish.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound collard greens, stems removed and leaves sliced
- 1 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Set Instant Pot to sauté and heat olive oil.
- Add onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for 1 minute.
- Add collard greens and sauté for 2 minutes.
- Pour in vegetable broth and add apple cider vinegar, smoked paprika, salt, pepper, and red pepper flakes.
- Stir well and secure the lid.
- Cook on high pressure for 5 minutes.
- Quick release the pressure and carefully open the lid.
- Stir and serve hot.
Nutrition: Calories: 90 kcal | Protein: 3 g | Fat: 4 g | Carbs: 12 g
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