“Instant Pot” Sweet and Savory Collards
Sweet and Savory Collards, full of flavor without added salt, oil, or sugar making them that much more indulgently delicious!
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
25minutes 20-25minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
25minutes 20-25minutes
  • 1large bunch Collard Greens, destemmed, chopped, and rinsed(about 2 1/2 pounds)
  • 3oz Smoked Sun-Dried Tomatoes
  • 8cloves garlic(about 1 oz)
  • 1large Yellow Onion, Chopped
  • 1/2cup White Button Mushrooms, chopped
  • 1Tbsp Garlic Powder, unsalted
  • 1Tbsp Onion Powder, unsalted
  • 1/2 tsp Chipotle Chile Pepper
  • 1/3cup Balsamic Vinegar, reduced (4% acidity)
  • 2/3cup Veggie Stock, unsalted(used Kitchen Basics)
  • 1 1/2Tbsp Freshly Squeezed Lime Juice
  1. Rinse the collards in running water or allow them to soak overnight in the kitchen sink filled with water. Using a serrated knife destem each collard and cut into bite-sized pieces or strips. Set aside in a large bowl.
  2. Using a food processor chop the Garlic and the Smoked Sun-Dried Tomatoes and transfer to the Instant Pot. Chop the Onions and Mushrooms and add them to the Instant Pot. Add a splash of water to the Instant Pot and sautee the veggies using the “Sautee” mode for about 8 minutes, stirring frequently. Add water as needed to keep veggies from sticking. After the veggies are finished sauteeing turn off the Instant Pot.
  3. Add the chopped collards to the Instant Pot. In a separate bowl add the Onion Powder, Garlic Powder, Chipotle Chile Pepper, the Reduced Balsamic Vinegar, and the Unsalted Veggie Stock. Stir until mixed well. Pour over the Collards in the IP. Engage the lid and ensure the steamer valve is closed.
  4. Cook the collards on the “Manual” mode for 25 minutes with at least a 20-25 minute “Natural Release”. Open the IP and give the Collards a thorough mix thru. Add the Lime Juice and give another good stir thru. Serve and enjoy!
Recipy by Get2dRoot Health and Wellness