Step 1

Stack 3 to 4 of the prepared collard leaves on top of one another and cut into approximately 2 inch pieces (or the size of your preference).

Step 2

Set your Instant Pot to the high sauté function. Add pork and cook until it begins to crisp (about 8 minutes), stirring often.

Step 3

Pour in ½ cup of the chicken broth. Scrape the bottom of the pot with a wooden spoon, scraping up browned bits.

Step 4

Add the remaining 2 ½ cups chicken broth, vinegar, brown sugar, salt and pepper. Stir to combine.

Step 5

Add collards. Using a set of tongs, toss the collards to coat as evenly as possible with the chicken broth mixture.

Step 6

Press "cancel" to turn off the sauté function.

Step 7

Pack/press the collard greens in the pot to ensure they are not over the maximum fill line.

Step 8

Place the lid on your pressure cooker and lock. Steam release knob should be set on "sealing".

Step 9

Cook on manual setting (high pressure) for 5 minutes.

Step 10

Allow the pressure to naturally release for 20 minutes, then quick release the remaining pressure.

Step 11

Carefully remove lid and stir. Season with additional salt and pepper, if desired.