Elevate your plant-based meal game with this quick and delicious Instant Pot Collard Greens recipe! Perfect for a healthy and tasty side dish 🌱💚 

OVERVIEW

• Prep Time :  5 – 10  minutes
• Cook Time :  25 – 30  minutes
• Total Minutes : 35 – 40  minutes
• Servings: 3 – 4  Servings
• CALORIES: Approximately 70 to 75 KCAL

INGREDIENTS

• 1 tablespoon canola, vegetable or avocado oil – (for oil-free, see Notes section below)
• 1 teaspoon yellow mustard seeds – optional but highly recommended
• 3 garlic cloves – minced
• 1 small yellow onion – finely diced
• 3 tablespoons unsalted or low-sodium vegetable broth – (or water)
• 2 teaspoons low-sodium soy sauce or tamari
• 2 medium tomatoes, diced – (or 1 {15-ounce} can diced tomatoes, drained)
• 1/2 teaspoon Spanish smoked paprika
• 1/2 teaspoon ground sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 large bunch collard greens – washed, stems removed, then chopped into thin strips (about 4 cups packed)

OPTIONAL SEASONINGS:

• 1/8 teaspoon cayenne pepper, to taste – adjust according to desired spiciness
• 1 tablespoon nutritional yeast

DIRECTIONS

1. Turn on the Instant Pot’s Sauté function and add oil and mustard seeds. Cook until they start to pop, stirring occasionally.
2. Add minced garlic and chopped onion to the Instant Pot. Cook for 2-3 minutes or until the onion has softened.
3. Turn off the Instant Pot and add vegetable broth (or water), soy sauce/tamari, tomatoes, Spanish paprika, salt, pepper, and collard greens. Stir to combine.
4. Secure the Instant Pot’s lid and set it to Pressure Cook/Manual function for 3 minutes.
5. Wait for the pressure to build (about 10 minutes) and let sit for 10 minutes after cooking.
6. Open the Instant Pot, stir and taste, then adjust seasonings as needed. Serve.