Categories: instant pot, vegetables

Ingredients

• 8 strips thick-cut bacon
• 1 (16-ounce) bag chopped collard greens
• 2 cups chicken broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper

Directions

1. Heat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

2. Spread the bacon out on the prepared sheet and bake until crisp, about 20 minutes. Chop and transfer to the Instant Pot, along with 2 tablespoons of the bacon fat.

3. Add the collards, chicken broth, vinegar, brown sugar, and hot sauce. Season to taste with salt and pepper. Cover, select the manual option, and set the timer for 20 minutes. Release the pressure. When the steam stops, remove the lid. Serve hot.

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