Vegan Instant Pot Collard Greens
1 pound collard greens
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, chopped
1/2 medium bell pepper, diced
2 teaspoons Creole seasoning
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup vegetable broth
Salt to taste
Photo and recipe are courtesy of Healthier Steps
Wash and drain collard greens, remove mid-stems, and chop. Set aside.
Turn the Instant Pot on Sauté Mode.
Add oil and heat, add onion and cook until the onion is soft about 2 minutes.
Stir in the garlic and bell pepper and cook until fragrant, another minute.
Add Creole seasoning, smoked paprika, oregano, and thyme.
Stir in the chopped collard greens, vegetable broth until the collards are beginning to wilt.
Close the lid of the Instant Pot, turn the knob to sealing and cook collard greens on high pressure for 5 minutes.
After the collard greens are cook, Quick release the pressure. To do this, turn the knob on Venting. I love to add a damp towel on top of the valve as the steam is releasing. Be careful.
That’s it. Your instant pot collard greens are ready to serve!
Storage: Collard greens can be stored in the refrigerator for 5-7 days. To freeze, keep them in sealed containers/ plastic bags with broth or liquid; so that they won’t be dry when you defrost them!