Quick and Flavorful Vegan Instant Pot Collard Greens

Quick and Flavorful Vegan Instant Pot Collard Greens

Recipe by The Smüthe Co.

3 - 4

Prep time


Cooking time



70 - 75


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


  • 1 tbsp 1  Canola, vegetable or avocado oil - (for oil-free, see Notes section below)

  • 1 tsp 1 Yellow mustard seeds - optional but highly recommended
    3 garlic cloves - minced

  • 1 pc 1 Yellow onion - small, finely diced

  • 3 tbsps 3 Unsalted or low-sodium vegetable broth - (or water)

  • 2 tsp 2 Low-sodium soy sauce or tamari

  • 2 pcs 2 Tomatoes, medium, diced - (or 1 {15-ounce} can diced tomatoes, drained)

  • 1/2 tsp 1/2 Spanish smoked paprika

  • 1/2 tsp 1/2 Ground sea salt

  • 1/8 tsp 1/8 Freshly ground black pepper

  • 1 bunch 1 Collard greens - large, washed, stems removed, then chopped into thin strips (about 4 cups packed)

  • 1/8 tsp 1/8 Cayenne pepper, to taste - adjust according to desired spiciness

  • 1 tbsp 1 Nutritional yeast


  • Turn on the Instant Pot's Sauté function and add oil and mustard seeds. Cook until they start to pop, stirring occasionally.
  • Add minced garlic and chopped onion to the Instant Pot. Cook for 2-3 minutes or until the onion has softened
  • 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.
  • Secure the Instant Pot's lid and set it to Pressure Cook/Manual function for 3 minutes.
  • Wait for the pressure to build (about 10 minutes) and let sit for 10 minutes after cooking.
  • Open the Instant Pot, stir and taste, then adjust seasonings as needed. Add a packet of myveggie and serve.

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