Step 1

Thoroughly clean the greens to remove dirt and bugs. Remove the stem of the greens then roughly chop them.

Step 2

Add all the wet ingredients (vegetable stock, picante salsa, vinegar, Worcestershire sauce, honey, hot sauce, liquid smoke)to the instant pot and stir.

Step 3

Next add the onion, salt, garlic, pepper, cumin, chili flakes, and bay leaves and stir.

Step 4

Finally, add in all the greens. Press down so that everything fits and seal the instant pot lid on top.

Step 5

Place the lid on the pot and seal.

Step 6

Manually set the pressure cooker level to high for 30 minutes.

Step 7

Carefully instant release pressure cooker steam, then open lid and taste collards; adjust seasoning as needed. Serve greens with additional hot sauce and vinegar.