Instant Pot Collard Greens And Navy Beans Recipes
INSTANT POT COLLARD GREENS AND NAVY BEANS
This iconic Southern dish is known for taking hours to slowly cook the ham hock, collard greens, and dried beans on the stovetop. With the Instant Pot, you don't even have to soak the dried beans and they just cook 30 minutes-now that's a shortcut! And you dont smell it cooking!
Provided by Kathleen Phillips | GritsAndGouda.com
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a 6-quart Instant Pot in and toss to coat the collard greens.
- Make sure the silicone seal is inserted in the lid. Place the lid on the base and turn to close it. Make sure the pressure release handle is on "seal" not "release" if using the Duo model.
- Press the button "pressure cook" , then press the + button until it reaches 30 to cook for 30 minutes. In just a few seconds it will say "ON" and the pressure will start to rise. This will take about 20 minutes, then it will beep and will automatically start to count down the 30 minutes.
- When 30 minutes is passed, it will beep and automatically start counting back up. It is starting to naturally release the pressure inside. In about 20 minutes, the float valve (to the right of the pressure release handle) will drop down, letting you know the lid can be opened. Serve with hot pepper sauce and cornbread.
Nutrition Facts : Calories 240 kcal, ServingSize 1 serving
INSTANT POT® COLLARD GREENS
Quick Southern-style collard greens made in your Instant Pot®.
Provided by Trevor Barrett
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 3.5 g, Cholesterol 13 mg, Fat 4.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 988.3 mg, Sugar 1 g
COLLARD GREENS AND BEANS
Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.
Provided by Melanie E.
Categories Side Dish Vegetables Greens
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
- Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
- Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
- About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g
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INSTANT POT COLLARD GREENS RECIPE - SOUTHERN LIVING
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- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 5 minutes. Add bacon and onion to cooker. Cook, stirring occasionally, until bacon begins to crisp and onion softens, about 12 minutes. Stir in collard greens and broth; cook, scraping up browned bits on bottom of cooker, until collards just begin to wilt, about 2 minutes. Stir in vinegar, sugar, hot sauce, salt, and pepper. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.)
- Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 10 minutes.) Remove lid from cooker. Serve with additional hot sauce.
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- Heat oil in Instant Pot on Sauté setting (or heat over medium-high if using another pressure cooker). Add onion and bacon, season with salt and pepper, and cook, stirring occasionally, until onions are softened and just beginning to brown and bacon has rendered some of its fat, 5–6 minutes.
- Meanwhile, cut collard leaves away from stems; discard stems. Cut leaves in half through the midline. Stack leaves and cut crosswise into 1"-thick strips. Add collards and chile to pot, season again with salt and pepper, and cook, tossing frequently, until collards are shiny and wilted, 3–4 minutes. Lock lid and cook on high pressure 12 minutes.
- Release pressure manually, then open lid and taste collards; adjust seasoning as needed. If there’s a lot of liquid in the pot, simmer on Sauté setting until reduced enough to lightly coat greens.
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