Quick and Flavorful Vegan Instant Pot Collard Greens
3 - 4
servings5
minutes25
minutes70 - 75
kcalElevate your plant-based meal game with this quick and delicious Instant Pot Collard Greens recipe! Perfect for a healthy and tasty side dish 🌱💚
Ingredients
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 - minced1 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)
- OPTIONAL SEASONINGS:
1/8 tsp 1/8 Cayenne pepper, to taste - adjust according to desired spiciness
1 tbsp 1 Nutritional yeast
Directions
- 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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