5.0
(28)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Add all ingredients to your electric pressure cooker, taking care that the ingredients do not surpass your fill line. If your machine is smaller, you may need to adjust the amount you cook at once.
Step 2
Cook on high pressure for 35 minutes (see notes below).
Step 3
Once the cooking time has completed, natural release the pressure for 15 minutes. Then safely quick-release the remaining pressure.
Step 4
Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.
Step 5
Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the collard greens. Serve hot.
Your folders
noshtastic.com
5.0
(7)
25 minutes
Your folders
thefoodieeats.com
4.9
(57)
75 minutes
Your folders
whipandwander.com
20 minutes
Your folders
myforkinglife.com
5.0
(19)
35 minutes
Your folders
myrecipes.com
Your folders
pressurecookingtoday.com
4.5
(103)
Your folders
iheartrecipes.com
5.0
(5)
240 minutes
Your folders
blackpeoplesrecipes.com
4.8
(12)
150 minutes
Your folders
themagicalslowcooker.com
5.0
(82)
240 minutes
Your folders
blackpeoplesrecipes.com
4.8
(5)
240 minutes
Your folders
seriouseats.com
Your folders
cooking.nytimes.com
5.0
(636)
Your folders
eatingwell.com
Your folders
bonappetit.com
4.9
(10)
Your folders
foodnetwork.com
20 minutes
Your folders
twosleevers.com
4.8
(51)
10 minutes
Your folders
staysnatched.com
5.0
(6)
120 minutes
Your folders
jenaroundtheworld.com
4.5
(12)
6 hours
Your folders
faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com