Before adding the greens, you can build flavor by browning onions/garlic and/or bacon or ham using Instant Pot’s Saute Function. Or the greens can simply be batch-cooked alone as a make-ahead meal prep component.

Ingredients

• up to 16 cups chopped greens (collards, kale, turnip greens, beet greens, mustard greens, spinach, or other dark leafy cooking greens)
• 1/2 cup broth or water

Procedure

1. Prepare greens by washing them, removing any especially thick stalks, and chopping the leaves into bite-sized pieces.
2. Add the greens into Instant Pot, then pour in 1/2 cup of broth or water. 
3. Close the lid and ensure that the valve is set to sealed position. Select “Manual” mode, leave the setting on High Pressure, and adjust the cook time based on your choice of green:
   • Collard Greens: 4 minutes
   • Kale Greens: 3 minutes
   • Turnip Greens: 3 minutes
   • Beet Greens: 2 minutes
   • Mustard Greens: 2 minutes
   • Swiss Chard: 2 minutes
   • Spinach: 0 minutes (adjust to low pressure setting)
4. When the cooking time is up, the pressure valve may be opened immediately for a quick release. Toss the greens and season to taste.
5. Store the cooked greens in an airtight container; use within four days if refrigerated, or freeze for long-term storage.