Instant Pot Southern Greens
The Instant Pot pressure cooker makes cooking southern greens and seasoning meat effortless! Sop up the delicious pot likker with fresh-baked homemade cornbread!
Instant Pot Southern greens are quick enough to make any night of the week. Southern greens are the ultimate comfort food—flavorful, hearty, and soul-satisfying. Traditionally simmered for hours, these greens come together in just 40 minutes thanks to the Instant Pot. Pressure-cook the greens in the Instant Pot with smoked ham hocks, seasonings, a splash of Sriracha, and a pinch of crushed red pepper for subtle heat.
For this batch, I used a 1-pound bag of pre-chopped and pre-washed mixed greens—a blend of collard, turnip, and mustard greens. Greens tend to hold sand and grit in their leaves, so they must be rinsed thoroughly in several water changes. Even pre-washed bagged greens should be rinsed well to ensure they are completely grit-free. Fill the sink or a large pot with cold water and swish the greens around gently. Repeat several times until you can no longer feel grit at the bottom of the sink or pot.
If you aren’t a fan of spicy food, feel free to adjust the heat level to suit your taste. You can tone down the Sriracha and crushed red pepper for a milder version, or swap in a gentler chili like Aleppo pepper for warmth without too much heat.
What You’ll Like About This Dish
Authentic Southern flavor. Smoked ham hocks and pot likker make the greens rich and satisfying.
Instant Pot convenience. Tender greens without long simmering times.
Simple ingredients. Everything goes right into the pot with minimal prep.
Perfect with cornbread. The pot likker is ideal for sopping.
Ingredient Notes
- Mixed greens or turnip greens – Use a combination or just one type; wash well and chop.
- Smoked ham hocks – Add smoky depth and provide shredded meat for serving.
- Shallot or onion – Adds sweetness and flavor.
- Chicken stock – Helps build the broth (pot likker).
- Sriracha – Adds heat and brightness; adjust to taste.
- Garlic – Enhances the overall flavor of the broth.
- Black pepper & salt – Season to taste.
- Red pepper flakes – Provide heat and balance.
- Apple cider vinegar – Optional, but brightens and cuts richness.
Steps to Make Instant Pot Southern Greens
- Add the greens to the Instant Pot.
- Place ham hocks and shallot or onion on top.
- Mix the stock, Sriracha, garlic, salt, pepper, and red pepper flakes.
- Pour the mixture over the greens.
- Sauté briefly until the greens wilt below the max fill line.
- Lock the lid and cook on high pressure.
- Allow a short natural release, then quick release.
- Remove ham hocks and shred the meat.
- Return the shredded meat to the pot.
- Add vinegar if using, and adjust seasonings.
- Serve hot with cornbread.
Tips
- Rinse the greens thoroughly to remove grit.
- Use smoked turkey wings for a lighter option.
- Add vinegar to brighten flavors right before serving.
- Let the greens rest for a few minutes so the pot likker thickens slightly.
Recipe Variations
- Turkey version. Use smoked turkey wings instead of ham hocks.
- Spicier greens. Add more Sriracha or extra red pepper flakes.
- Savory herb twist. Add thyme or bay leaves.
- Mustard greens. Use all mustard greens for a sharper, peppery flavor.
What to Serve With Instant Pot Southern Greens
A skillet of freshly baked cornbread is essential, but what else goes with southern greens? Here are some ideas:
- Instant Pot Baby Back Ribs.
- Braised Pork Chops.
- Spicy Fried Chicken Breasts.
- Simple Macaroni and Cheese.
- Sweet Potato Casserole.
- Creamy Coleslaw.
- Potato Salad.
How to Store
Refrigerate: Store cooled greens and pot likker in airtight containers for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm gently in a saucepan, adding a splash of stock if needed.
Instant Pot Southern Greens
Ingredients
- 1 pound greens, mixed greens or turnip greens, well washed and chopped
- 1 1/2 pounds ham hocks, smoked, about 1 to 1 1/2 pounds
- 1 shallot, sliced, or small onion
- 1 1/2 cups chicken stock
- 2 teaspoons Sriracha sauce
- 3 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, or to taste
- Generous dash crushed red pepper flakes
- 1 to 2 tablespoons apple cider vinegar, optional
Instructions
- Wilt the Greens: Add the greens to the Instant Pot and top with the ham hocks and shallot or sliced onion. In a bowl combine the chicken stock with the Sriracha, garlic, salt, pepper, and pepper flakes. Pour over the greens and ham hocks. Set the pot on sauté and cook just until the greens are wilted down enough to keep everything below the maximum fill line.
- Pressure Cook: Cancel the sauté function and lock the lid in place. If there is a knob, make sure it is in the "sealing" position. Set the pot to high pressure for 40 minutes. When the time is up, let the pressure come down for about 10 minutes, then do a quick release.
- Shred the Ham Hocks: Transfer the ham hocks to a plate. Remove the meat and chop or shred.
- Finish the Dish: Add the shredded ham hocks to the pot, along with the vinegar, if desired. Taste and adjust the seasonings.
- Serve: Transfer to a serving bowl and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
