Ingredients* 2 tsp olive oil
* 4 slices uncooked bacon chopped
* 1 medium onion chopped
* 3/4 cup reduced-sodium chicken broth
* 1/3 cup apple cider vinegar
* 2 Tbsp brown sugar
* 1/4 tsp crushed red pepper flakes (This had some heat.)
* 16 oz greens roughly chopped
Instructions
1. Rinse greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces. I bought bagged Mixed Greens from Aldi's.
2. Add olive oil to the Instant Pot. Press the "Saute" button, leaving the lid off.
3. Once the oil has heated, add the chopped bacon. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically.
4. Once the bacon has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth. Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir.
5. Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.
6. Add the chopped greens to the Instant Pot and pack them in well. Press the "Keep Warm/Cancel" button to shut off the Saute function.
**You want to allow for adequate space in the Instant Pot before cooking with pressure, so I paused for a minute or two at this point to allow for some of the greens to reduce in size before proceeding. Packed in, aim for the Instant Pot to be about two-thirds full.
7. Close and lock lid. Ensure the pressure release valve is set to "sealing".
8. Press the "Manual" button. Then using the down button, reduce the cooking time to 5 minutes.
9. At this point, you can allow the Instant Pot to naturally pressure release. Natural pressure release for this recipe took about 20 minutes.
11. Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.
I was surprised. I never add vinegar to my greens, but this combination of brown sugar and red pepper was flavorful.
Adapted from Alyssa @ mysequinedlife.com
