Instant Pot Collard Greens

To prepare the greens, cut out and discard the stems. Halve the leaves lengthwise and then cut crosswise into short strips. Wash the cut collards in several changes of water until perfectly clean.

Set a 6-quart Instant Pot to the sauté function. Add bacon and cook, stirring frequently, until it's rendered a few tablespoons of fat.

Add onion and garlic and cook, stirring frequently, until beginning to soften (just a minute or two). Turn off the heat.

Pour in the apple cider vinegar and stir, scraping up any browned bits from the bottom of the pot.

Add collards, broth, salt, red pepper flakes, paprika, and black pepper.

Position the lid, set vent to sealing position, and set pot to manual, high pressure, 12 minutes. The pot will take a few minutes to come to pressure before starting to count down the cooking time.

At the end of cooking, carefully perform an instant pressure release.

When steam has fully released, you can open the pot and give the greens a stir to coat them with the bit of silky liquid at the bottom of the pot. They're ready to serve right away.