Homemade Instant Pot Collard Greens with Ham Hock

If you ask me, collard greens cooked with ham hock is pure comfort food.

This Southern-inspired side dish comes together in your Instant Pot with minimal effort and maximum flavor. Smoky ham hock simmers with tender greens in a seasoned chicken broth that’s got just the right amount of kick from Creole seasoning and red pepper flakes.

The pressure cooker breaks down those tough greens in a fraction of the time it takes on the stovetop. Garlic and onions add depth, while the ham hock makes the whole pot taste like it’s been cooking all day.

It’s the kind of dish that pairs perfectly with cornbread and makes any weeknight dinner feel a little more special.

What Kind of Collard Greens Should I Use?

You can use either fresh collard greens from the produce section or pre-washed, pre-chopped bags – both work great for this recipe. If you go with fresh, you’ll need to wash them thoroughly and remove the tough stems before chopping, which adds a bit of prep time but gives you that traditional experience. The bagged variety is a real time-saver and honestly tastes just as good, especially when they’re cooked low and slow with that ham hock. Look for leaves that are dark green without any yellowing or wilting, and if you’re buying fresh bunches, plan on about a pound since they’ll cook down quite a bit.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Ham hock: If you can’t find a ham hock, smoked turkey wings or necks work great and give you that same smoky flavor. You can also use diced ham or bacon, though you’ll want to add them earlier in the cooking process to infuse the broth.
• Johnny’s Seasoned Salt: Don’t have this specific brand? Regular seasoned salt or even a mix of regular salt with a pinch of garlic powder and onion powder will do the trick.
• Chicken broth: Vegetable broth or even water works fine here. If using water, you might want to add an extra bouillon cube or a bit more seasoning to make up for the flavor.
• Collard greens: Kale, mustard greens, or turnip greens are all good alternatives. Keep in mind that kale cooks faster, so you might need to reduce the cooking time by a few minutes.
• Creole seasoning: If you don’t have Creole seasoning, Cajun seasoning works just as well, or make your own with paprika, garlic powder, onion powder, and a bit of cayenne.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot collard greens is doing a quick release after the first cooking cycle with the ham hock – always let it naturally release for at least 10 minutes to keep the meat tender and prevent the liquid from sputtering everywhere. Another common error is not breaking down the collard greens enough before adding them to the pot, so make sure to chop them into bite-sized pieces or they’ll be tough to eat later. Don’t skip the step of removing the ham hock after cooking to pull out the bones and fat – biting into a bone or chunk of fat can ruin an otherwise perfect dish. Finally, if your greens taste bland, it’s likely because you used low-sodium broth but didn’t adjust the seasoning at the end, so always taste and add more salt or Creole seasoning before serving.

What to Serve With Collard Greens?

Collard greens with ham hock are a Southern classic that pair perfectly with cornbread – you’ll want something to soak up all that flavorful pot liquor at the bottom of the bowl. I love serving them alongside other comfort foods like mac and cheese, black-eyed peas, or candied yams for a full soul food spread. If you’re keeping it simple, some fluffy white rice or mashed potatoes work great too, and they help balance out the savory, slightly spicy flavors from the greens. For protein, fried chicken, baked chicken thighs, or even grilled pork chops make excellent companions to round out your meal.

Storage Instructions

Store: Keep your collard greens in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all those flavors have had time to meld together. Just make sure to store the ham hock with the greens so they stay moist and flavorful.

Freeze: These greens freeze really well for up to 3 months. Let them cool completely, then portion them into freezer-safe containers or bags. I like to freeze them in smaller portions so I can thaw just what I need for a meal.

Reheat: Warm them up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method keeps the texture better. Add a splash of chicken broth if they seem a bit dry after storing.

Preparation Time	10-15 minutes
Cooking Time	60-70 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 40-50 g
• Fat: 34-40 g
• Carbohydrates: 35-45 g

Ingredients

For the aromatics:

• 1.5 tsp salt
• 4 cloves garlic (minced)
• 1/2 tsp red pepper flakes (adjust to taste for heat level)
• 1.5 tbsp olive oil (I use extra virgin)
• 1 large onion (diced into 1/2-inch pieces)
• 1 tsp Creole seasoning

For the ham hock and broth:

• 1 bay leaf
• 1 ham hock (smoked, about 1-1.5 lbs for maximum flavor)
• 32 fl oz chicken broth

For the collard greens:

• 1.5 lbs collard greens (stems removed, roughly chopped)

Step 1: Build the Aromatic Base and Prep the Ham

• 1.5 tbsp olive oil
• 1 large onion, diced
• 1.5 tsp salt
• 1 tsp Creole seasoning
• 1/2 tsp red pepper flakes
• 4 cloves garlic, minced
• 1.5 lbs collard greens

While you’re organizing your ingredients, remove the stems from the collard greens and roughly chop them into bite-sized pieces—I like to do this while waiting for the pot to heat since it prevents the greens from getting soggy if chopped too early.

Heat the olive oil in the Instant Pot on Sauté mode until shimmering, then add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and begins to soften.

Add the salt, Creole seasoning, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices and release their flavors.

Add the minced garlic and cook for another 30 seconds until fragrant.

This aromatics foundation will infuse the entire dish with deep, savory flavor.

Step 2: Cook the Ham Hock to Build Broth Flavor

• 32 fl oz chicken broth
• 1 ham hock
• 1 bay leaf

Pour the chicken broth into the pot and scrape the bottom with a wooden spoon to deglaze and lift up all the browned bits—this is where concentrated flavor lives.

Place the smoked ham hock into the broth; it should be mostly submerged.

Seal the lid and set the Instant Pot to Manual (or High Pressure) for 35 minutes.

This extended cooking time allows the ham hock to release its smoky, savory essence into the broth while becoming tender enough to shred later.

Step 3: Release Pressure and Prepare for the Greens

• ham hock from Step 2

When the timer beeps, allow the pot to naturally release pressure for 10 minutes—this gentle release keeps the meat tender and prevents splattering.

Then perform a quick release by moving the valve to Venting to release any remaining steam.

Carefully open the lid and remove the ham hock to a cutting board.

While it cools slightly, break it apart with two forks or a knife, removing the bones and excess fat, then shred the meat into bite-sized pieces.

I like to set the shredded meat aside on a clean plate so it doesn’t absorb excess broth.

Step 4: Cook the Collard Greens Until Tender

• collard greens from Step 1
• broth from Step 2

Add the chopped collard greens to the pot in batches, pressing them down gently as they soften and wilt into the hot broth—this helps them cook evenly and allows more greens to fit than you’d initially think.

Once all the greens are in and submerged, seal the lid again and set the Instant Pot to Manual (or High Pressure) for 25 minutes.

This cooking time ensures the greens become completely tender and absorb all the rich ham and spice flavors from the broth.

Step 5: Finish and Serve

• shredded ham meat from Step 3
• cooked collard greens and broth from Step 4

Allow the pot to naturally release pressure for 10 minutes, then quick release any remaining pressure.

Open the lid and stir the pot gently to combine the greens, broth, and flavors.

Add the shredded ham meat from Step 3 back into the pot and stir everything together.

Taste and adjust seasoning if needed—the collard greens are now ready to serve as a delicious side dish with their rich, smoky broth.