Instant Pot Collard Greens
Ingredients:
1 Tbsp Olive Oil
1 large Onion, chopped
1 tsp Seasoned Salt
1/4 tsp Crushed Red Pepper Flakes
1/2 tsp Kosher Salt
4 Garlic Cloves, minced
32 oz Chicken Broth, low sodium
1 Ham Hock (about 1 to 1 1/2 lbs)
1 lb Collard Greens, washed, and chopped (or 1 or 2 10 oz bags of pre-washed and chopped)
Directions:
Set the Instant Pot to the Sauté setting (Normal/Med heat). When the display reads “Hot” add the oil. Add the onion and cook it, stirring occasionally, until tender. Add the seasoned salt, red pepper flakes, and salt. Stir. Add the garlic and cook about 30 seconds or until it starts to smell fragrant, stirring constantly.
Stir in the chicken broth and set the ham hock in the broth. 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 + or – button to select 35 minutes.
When the cooking cycle has finished wait 10 minutes and then manually release the remaining steam by turning the knob to Venting until the pin in the lid drops. Then open the lid.
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!
Add the collard greens to the pot and use a spoon to push them down into the liquid.
Make sure the silicone ring is properly in place, then put the lid back on the pot and set the knob to Sealing again. Press Manual (or Pressure Cook) and use the + or – button (or dial) to choose 25 minutes.
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.
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. Shred the meat and add it back into the collard greens.
