Name: Instant Pot Southern Greens
Prep time: 28 min
Cook time: 40 min
Total time: 1 h 8 min
Cuisine: Southern
Ingredients: 1 pound mixed greens or turnip greens, well washed and chopped; 2 smoked ham hocks, 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

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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.

? About the Greens

Collard Greens: The leaves of collard greens are flat and sturdy. They are excellent chopped and braised or added to long-cooking soups or stews. Collard greens can be bitter if not cooked properly. Salt helps temper the bitterness.
Turnip Greens: The leaves and roots of the turnip are edible, but the greens are most tender when harvested before the root has had time to develop. The flavor of turnip greens is similar to the root—peppery and less bitter than collard greens.
Mustard Greens: Mustard leaves are curly and taste slightly spicy and peppery. Mustard greens can be sautéed, braised, or added to beans, soups, or stews.

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:

? Common Questions

What are Ham Hocks?
Ham hocks are the joint between the tibia and fibula and the foot of a pig, the part that attaches the hog’s foot to the leg. With their salty, smoky flavor, ham hocks are an excellent cut to flavor greens, beans, or stock. Some other cuts that would work in greens are smoked hog jowl, bacon, pork shanks, smoked sausage, or a meaty ham bone.
What is Pot “likker?”
Pot likker is the incredibly flavorful broth left in the pot. You’ll want to have lots of cornbread on hand to soak up all that deliciousness! Chicken broth is my preference for liquid, though you can use plain water, vegetable, or beef broth.

How to Store and Reheat

Refrigerate:
Refrigerate leftover greens within 2 hours of cooking and consume within 4 days.

Freeze:
Let the cooked greens cool completely, then transfer them to a freezer container or resealable freezer bag. Label with the name and date, and freeze for up to 3 months. Defrost overnight in the fridge.

Reheat:
Warm the greens in a saucepan over medium-low heat or reheat in the microwave until hot. The USDA recommends a minimum internal temperature of 165°F for all leftovers.