Every January, as the calendar flips toward Martin Luther King Jr. Day, I find myself craving the kind of soul-warming food that carries history in every bite. Growing up in Atlanta, the holiday meant two things: a march downtown and a pot-luck spread that stretched across my grandmother’s dining-room table like a patch-work quilt. The centerpiece was always a slow-simmered pot of collard greens, their liquor tinted bronze by smoked turkey necks and a whisper of cream swirled in at the very end. It was the dish that made the house smell like a hug.

Years later, when life got busy—law-school exams, late-night briefs, then toddlers underfoot—I worried the tradition would fade. Enter the Instant Pot: same velvet greens, same smoky depth, but ready in under an hour so I can still make it to the children’s program at church. This creamy version keeps the spirit of the original while folding in just enough richness to feel celebratory. If you’ve never thought of collards as holiday food, one spoonful will rewrite the story.

Why This Recipe Works

Pressure-built broth: The Instant Pot extracts every ounce of smoky goodness from the turkey in half the stovetop time.
Silky finish: A modest splash of heavy cream at the end mellows pot-liquor bitterness without masking the greens’ grassy backbone.
One-pot tidy: No extra skillet for roux—starch from the beans naturally thickens the pot.
Make-ahead hero: Flavors bloom overnight, so you can cook Sunday and serve Monday.
Collar-vegetable friendly: Tough stems soften under pressure; no pre-blanch required.
Holiday show-stopper: Deep emerald color and glossy cream ribbons photograph beautifully for the ‘gram.

Ingredients You'll Need

Great collards start at the market. Look for bunches that are perky, stems moist, leaves free of yellowing or pin-holes. If the stems feel like balsa wood, skip them—tenderness equals flavor. I buy two pounds untrimmed; after de-stemming that yields about 1 ¼ pounds leafy, exactly what fits my six-quart pot.

Smoked turkey wings are my gold standard: meaty, inexpensive, and the skin renders collagen that gives body to the pot liquor. If your grocer only has tails or necks, use those—just keep bones in the mix for mineral depth. In a pinch, smoked chicken drumsticks work; avoid honey-cured hams that can read dessert-sweet.

White beans (navy or great northern) act as a natural thickener and stretch the dish to feed a crowd. Canned are fine; rinse off the starchy liquid so you control seasoning.

Heavy cream is stirred in after pressure release. You can sub full-fat coconut milk for a dairy-free table, but the holiday version begs for dairy richness.

Chicken stock amplifies the poultry vibe; unsalted lets you layer salt at each stage. If you keep homemade in the freezer, victory is yours—otherwise choose a low-sodium boxed brand.

Seasoning is deliberately simple: kosher salt, cracked black pepper, crushed red-pepper flake for a gentle pulse of heat, and a single bay leaf for foresty perfume. Save the hot sauce for the table; you want guests to adjust fire to taste.

How to Make Creamy Instant Pot Collard Greens and Smoked Turkey for MLK Day

Prep the greens

Fill a clean sink with cold water. Strip collard leaves from the thick central stem by folding each leaf in half lengthwise and sliding a sharp knife along the rib. Submerge leaves, swish to dislodge grit, then lift into a colander (dirt stays behind). Repeat with fresh water until no sediment remains. Stack leaves, roll into cigars, and slice crosswise into ½-inch ribbons. You should have about 12 cups.

Sauté aromatics

Set Instant Pot to Sauté – High. When the display reads “Hot,” add olive oil, diced onion, and celery. Cook 3 minutes until edges turn translucent, scraping the stainless insert to prevent sugary spots. Stir in garlic for 30 seconds—just until the kitchen smells like you want to bottle it.

Brown the turkey

Push veggies to the rim. Add smoked turkey pieces skin-side down. Let them sear undisturbed 4 minutes; the skin should blister and release smoky fat. Flip, add bay leaf and red-pepper flake, then pour in chicken stock. Use a wooden spoon to nudge browned bits (fond) off the bottom—this prevents the dreaded “BURN” notice.

Pack in greens & beans

Pile collards on top—no need to stir. They’ll wilt below the liquid during pressure cooking. Scatter rinsed white beans over the greens; again, resist stirring. Lock the lid, seal the valve, select Manual/Pressure Cook – High – 18 minutes.

Natural release for silkiness

When the timer beeps, wait 10 minutes natural release, then toggle the valve to vent remaining pressure. Remove lid carefully; steam will be hot enough to audition as a dragon. Fish out turkey pieces to a plate and let cool slightly.

Shred meat & skim fat

Discard skin and bones. Shred turkey into bite-size strips; you should net about 2 cups. Skim excess fat from the pot using a ladle—collards need some for flavor, but a glossy oil slick is nobody’s friend.

Reduce & enrich

Switch to Sauté – Low. Simmer 5 minutes until pot liquor reduces by roughly one-third and coats the back of a spoon. Stir in heavy cream and apple-cider vinegar; the acid brightens the cream much like lemon in hollandaise. Return shredded turkey to the pot, warm 2 minutes, then taste for salt and pepper.

Rest & serve

Let the greens rest 10 minutes; they’ll thicken slightly and the flavors will meld. Serve hot in shallow bowls with a ladle of pot liquor, a side of cornbread to swipe the plate clean, and pass the hot sauce for those who like gospel-level heat.

Expert Tips

Don’t over-cream

Add cream only after pressure is released; boiling under pressure can cause curdling and a grainy mouthfeel.

Make-ahead magic

Flavor peaks on day two. Refrigerate in a shallow container, then reheat gently with a splash of stock.

Freeze in portions

Cool completely, ladle into quart freezer bags, press flat, and freeze up to 3 months. Thaw overnight in the fridge.

Thicken naturally

For an even silkier pot liquor, mash a ladle of beans against the pot wall before stirring in cream.

Spice dial

Control heat by seeding the red-pepper flakes or swapping in smoked paprika for sweetness without burn.

Vegan pivot

Use smoked salt + liquid smoke + coconut cream; add 1 tsp miso for umami that turkey normally supplies.

Variations to Try

Low-country shrimp finish: Sauté ½ lb peeled shrimp in butter, fold into greens just before serving for surf-and-turf flair.
Spicy chorizo: Swap turkey for 8 oz smoked Spanish chorizo coins; reduce salt since chorizo carries plenty.
Collard & kale combo: Replace half the collards with lacinato kale for textural contrast—kale melts faster, so keep cook time the same.
Herby spring version: Add ½ cup chopped fresh parsley and 2 Tbsp tarragon with the cream for bright spring flavor.

Storage Tips

Transfer leftovers to glass containers with tight lids; the pot liquor can stain plastic. Refrigerate up to 4 days or freeze up to 3 months. When reheating, add stock by the splash and warm over medium-low—boiling will dull the emerald color. If cream separates, whisk vigorously or buzz briefly with an immersion blender.