Instant Pot Collard Greens with Smoked Turkey
These Instant Pot collard greens combine smoky Southern-style comfort with bold Haitian flavors from epis seasoning and pikliz juice. Slow-simmered flavor meets pressure-cooker convenience in this deeply savory side dish with a subtle Scotch bonnet kick.
Servings 8 Servings
Calories: 145kcal
Ingredients
- 2 pounds collard greens cleaned, stems removed, and chopped
- 1 pound smoked turkey thigh (preferred) or use wings or legs
- 1 small onion diced
- 3 tablespoons Haitian epis seasoning
- 1 ½ teaspoon Creole seasoning
- 1 whole Scotch bonnet pepper pierced or chopped
- 4 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika optional
- 2 tablespoons pikliz juice
- 1 tablespoon olive oil
Equipment
- Cuting Board
- Large Mixing Bowl or clean sink
- Tongs or wooden spoon
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sauté the Aromatics: Set the Instant Pot to Sauté Mode. Add the oil, then sauté the onion and garlic for about 2 to 3 minutes until fragrant. Stir in the Haitian epis seasoning and Creole seasoning, cooking for 1 minute to bloom the flavors.
- Simmer the Smoked Turkey: Add the smoked turkey along with the chicken broth, black pepper, and smoked paprika. Cover with the Instant Pot lid, and pressure cook on High Pressure for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Add the Collard Greens: Open the lid and add the chopped collard greens in batches, stirring as they wilt down. Stir in the apple cider vinegar, then add the whole Scotch bonnet pepper to the pot. For spicier greens, chop the pepper before adding.
- Pressure Cook the Greens: Seal the lid again and cook on High Pressure for 8 minutes. Quickly release the pressure carefully once cooking finishes.
- Finish and Adjust Seasoning: Remove the smoked turkey bones and shred the meat into the collard greens. Stir in the pikliz juice, then taste and adjust seasoning with additional Creole seasoning, salt, or black pepper if needed. Remove the Scotch bonnet pepper before serving if left whole.
Notes
Yield
8 servings Serving Size
About 1 cup of collard greens with smoked turkey Scotch Bonnet Pepper
Keep the Scotch bonnet pepper whole if you want flavor without overwhelming heat. Once pierced, it slowly infuses the broth while the greens cook under pressure.
Nutrition
Calories: 145kcal | Carbohydrates: 10g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 288mg | Potassium: 375mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5911IU | Vitamin C: 41mg | Calcium: 273mg | Iron: 1mg
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