Step 1

Rinse collard greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces.

Step 2

Add olive oil to the Instant Pot. Press the "Saute" button, leaving the lid off.

Step 3

Once the oil has heated, add the chopped bacon and country ham. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically (there still may be sticking to the bottom of the pot).

Step 4

Once the bacon and country ham has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth (amount doesn't need to be precise). Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir.

Step 5

Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.

Step 6

Add the chopped collard greens to the Instant Pot and pack them in well. Press the "Keep Warm/Cancel" button to shut off the Saute function. You want to allow for adequate space in the Instant Pot before cooking with pressure, so I paused for a minute or two at this point to allow for some of the collard greens to reduce in size before proceeding. Packed in, aim for the Instant Pot to be about two-thirds full.

Step 7

Close and lock lid. Ensure the pressure release valve is set to "sealing".

Step 8

Press the "Manual" button. Then using the down button, reduce the cooking time to 5 minutes.

Step 9

The Instant Pot will take a few minutes to pressurize, during which you may hear a little hissing noise once it's almost there. Then "5" minutes will appear on the display, which will count down until it's done.

Step 10

At this point you can allow the Instant Pot to naturally pressure release, or do the quick release. Do whichever one you're comfortable with. Natural pressure release for this recipe took about 20 minutes for me, and I didn't find the greens to be mushy or overdone at all.

Step 11

Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.