Instant Pot Collard Greens (Vegan)
Instant Pot Collard Greens is a vegan twist on the traditional soul food side dish. It cooks in much less time while maintaining those delicious southern flavors.
This vegan collard greens recipe is perfect as a side dish on Thanksgiving or New Year’s Day. Tradition says eating collards with Hoppin’ John predicts an excellent financial year at the start of a new year.
Traditional Southern recipes typically use some type of cured meat such as ham hocks. They give the dish a smoky, salty taste without diluting the taste of the greens.
Sure, collard greens could simply be made without adding any meat. But adding some vegan bacon and sausages really gives them that close-to-home flavor.
And if you need another recipe to make in your Instant Pot. This one is perfect. They are cooked to perfection without any bitterness, while infusing the “potlikker” with delicious flavor. Even non-vegans will love this recipe!
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Key Ingredient Notes
- Collard greens – make sure to pick fresh-looking collard greens. They should have dark leaves and not be wilted or yellow.
They wilt and cook down a lot, so make sure to get more than you need and don’t add too much liquid. - Vegan bacon – adds that cured, smoky flavor.
My favorite brand is Lightlife Smart Bacon but if you have a personal favorite, go for it! - Vegan sausages – also adds a smoky, meaty flavor.
I used Beyond Sausage Original Brats for its flavor and texture. Any other similar vegan sausages should be just as tasty. - Olive oil – any neutral oils such as canola or avocado oil can also be used.
- Vegetable stock – cooking medium for the greens which also adds extra flavor.
The end result is a flavorful brew referred to as pot-likker.
It can be sipped by itself as a soup, spooned over rice and cornbread or served with the greens.
It’s excellent and should not be wasted! - Smoked paprika/cajun seasoning – Adds to the iconic Southern flavors, especially if you prefer to leave out the plant based meats.
- Brown sugar – it helps to cut any bitterness of the greens. Granulated sugar can also be used instead.
- Apple cider vinegar – balances the flavors of the dish. Trust me, it makes a difference. Add as much as your taste buds desire.
How to make Collard Greens in an Instant Pot
1. Fill a large pot or your sink with water. Wash the collards to remove any and all dirt or sand. Drain and repeat rinsing if needed.
2. Hold the stems and pull off the leaves.
3. Stack a few of the leaves together, roll them up and cut them into strips. Set aside in a bowl.
4. Set the Instant Pot to Sauté at High temperature.
5. Add the oil, vegan bacon and sausages. Cook until they start to brown.
6. Add the onion. Continue cooking and stirring occasionally until they start to brown then add the garlic.
7. Add 2 handfuls of the chopped collards. Stir until they start to wilt. Gradually add the remaining collards until it’s all wilted.
8. Add the stock, paprika and sugar. Cover the instant pot.
9. Seal the valve. Set to Pressure on High for 20 minutes.
10. Quick release the Instant Pot by switching the valve to Vent before opening the lid.
11. Season with salt, pepper and vinegar to taste before serving.
Variations and Substitutions
- This recipe can also be made with a slow cooker or on the stovetop if an Instant Pot is not available. But the cooking time might be 45 mins to 1 hour.
- You can leave out the plant-based sausages and add more seasonings instead.
- Add hot sauce or red pepper flakes for a spicy kick.
- Add a squeeze of lemon juice if you don’t have apple cider vinegar.
- Try it with other greens such as mustard, kale, turnip greens, swiss chard or callaloo. However, the cooking times will vary.
Storage Suggestions
- Refrigerator: Allow the dish to cool to room temperature and store any leftovers in a food storage container in the fridge for a maximum of 3 days.
- Freezer: Freeze leftovers in a freezer-safe container or in a resealable plastic freezer bag for up to 6 months.
How to Reheat
- Stovetop: Thaw in the refrigerator overnight if needed. Heat leftovers in a pot or dutch oven over medium-low heat until heated through.
- Microwave: Add leftovers to a microwave-safe bowl. Reheat for 2 to 3 minutes or until the dish is hot. Pause and stir after every minute.
Serving Ideas
- Hoppin’ John
- Instant Pot Black-eyed Peas
- Charleston Red Rice
- Baked Vegan Mac and Cheese
- Air-fried Cauliflower
- Vegan Turkey
- Biscuits
- Vegan Mac and Cheese
- Cornbread
- Vegan Sweet Potato Casserole
- Vegan Macaroni Salad
- Vegan Southern Potato Salad
Instant Pot Collard Greens (Vegan)
Equipment
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 7 strips (70 g) vegan bacon, diced (I used Lightlife Smart Bacon)
- 2 (200 g) vegan sausages, sliced (I used Beyond Sausage Original Brats)
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 3 cloves garlic, sliced
- 2 bundles (500 g) collard greens, about 1 lb
- 2 cups (500 ml) vegetable stock
- 1 teaspoon smoked paprika, or cajun seasoning
- 1 tablespoon brown sugar
- ½ tablespoon apple cider vinegar, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Fill a large pot or your sink with water. Wash the collards to remove any dirt or sand. Drain and repeat rinsing if needed.2 bundles (500 g) collard greens
- Remove the leaves from the stems and roughly chop the leaves.
- Set the Instant Pot to Sauté on High temperature.
- Add the oil, vegan bacon and sausages. Cook until they start to brown then add the onion. Continue cooking and stirring occasionally until they brown.7 strips (70 g) vegan bacon ,2 (200 g) vegan sausages ,2 tablespoons olive oil ,1 large onion
- Add the garlic and 2 handfuls of the chopped collards. Stir until they start to wilt. Gradually add the remaining collards until it’s all wilted.3 cloves garlic
- Add the stock, paprika and sugar. Cover the Instant Pot and Seal the valve. Set to Pressure on High for 20 minutes.2 cups (500 ml) vegetable stock ,1 teaspoon smoked paprika ,1 tablespoon brown sugar
- Quick release the Instant Pot by switching the valve to Vent.
- Season with salt, pepper and vinegar to taste before serving.½ tablespoon apple cider vinegar ,¼ teaspoon black pepper ,½ teaspoon salt
Notes
- This recipe can also be made with a slow cooker or on the stovetop if an Instant Pot is not available. But the cooking time might be 45 mins to 1 hour.
- You can leave out the plant-based sausages and add more seasonings instead.
- Add hot sauce or red pepper flakes for a spicy kick.
- Add a squeeze of lemon juice if you don’t have apple cider vinegar.
- Try it with other greens such as mustard, kale, turnip greens, swiss chard or callaloo. However, the cooking times will vary.
- Store in the refrigerator in an airtight container for up to 3 days or in the freezer for up to 6 months.
- To reheat, thaw overnight in the fridge if needed and heat in a pot on the stovetop. You can also reheat it in the microwave for 2 to 3 minutes.
This dish is so incredibly delicious. I made it for New Year’s Day 2025 to accompany Hoppin John. In keeping with the tradition of inexpensive eats for good fortune throughout the year, I did not add any additional proteins. It was still plenty flavorful! But I will definitely try adding some Beyond Brats the next time I make it. I don’t have an InstantPot so I just made it in my big wok. Took a little longer, but the timing matched up with the brown rice so it all worked out. Thank you for posting this delicious recipe, and have a great 2025!
Thank you for trying the recipe Andrea! Good to know it still turned out great without the proteins. Well done! Happy New Year!
– Jhanelle
I was nervous about Collards in the instant pot but WOW, these were fabulous and this is coming from my non vegan Southern born and raised husband. The best ever. Thanks so much. We only had one bunch and between the two of us ate ever speck. I will definitely make this again.
Thank you so much for trying the recipe Terri! I appreciate the feedback.