Instant Pot Collard Greens with Jalapeño + Bacon Recipe
Instant Pot Collard Greens with Jalapeño + Bacon are a simple way to make a classic barbecue side dish! Instead of stirring them on the hot stovetop, let the Instant Pot do all the work, resulting in tender, flavorful, rich collard greens with just a hint of spice.
How to Make the Best Instant Pot Collard Greens with Jalapeño + Bacon
These Instant Pot Collard Greens with Jalapeño + Bacon offer a modern twist on a classic barbecue side dish. Cooking collard greens the traditional way requires constant stirring on the stovetop, but this Instant Pot version does all the heavy lifting for you. The result is tender, deeply flavorful greens infused with crispy bacon, aromatic onions, and jalapeños that add just the right amount of heat.
What makes this recipe truly special is the combination of rendering the bacon fat, wilting the greens perfectly, and letting the pressure cooker bring out rich, complex flavors. The white wine and chicken stock create a flavorful braising liquid that the greens soak up, while the dijon mustard adds a subtle tang that rounds out all the savory elements.
Whether you’re planning a backyard barbecue or need an impressive side dish for a weeknight dinner, this recipe delivers big flavor with minimal effort. Serve alongside smoked meats, cornbread, or mac and cheese for an authentic Southern feast.
Instant Pot Collard Greens with Jalapeño + Bacon
Instant Pot Collard Greens with Jalapeño + Bacon are a simple way to make a classic barbecue side dish! Instead of stirring them on the hot stovetop, let the Instant Pot do all the work, resulting in tender, flavorful, rich collard greens with just a hint of spice.
Ingredients
Main Ingredients
Instructions
Cooking Instructions
- Set the Instant Pot to the 'sauté' setting. Melt the butter and add the bacon. Cook, stirring occasionally, for 10 minutes until the bacon is crispy and the fat is reduced. (Be careful as the fat in the pan may splatter as the heat rises.)
- Add the diced onions and jalapeño to the bacon and cook for 3 minutes.
- Stir the collard greens into the pot. As the heat hits the greens they will start to wilt, making more room in the pot for all the greens. Pour in the white wine and chicken stock and stir in the salt, crushed red pepper and dijon mustard.
- Close the lid to the Instant Pot and make sure the valve is sealed. Turn off the 'sauté' setting and set on normal pressure for 20 minutes ('beans/chili' setting on some Instant Pot models.)
- After cooking, allow Instant Pot to depressurize for 10 minutes. Remove the lid and serve.