Pressure Cooker Southern Style Greens

I sing the praises of the pressure cooker creators all day. The pressure cooker has become one of my top 3 favorite kitchen gadgets. It just frees up your hands and time so much! I can load in dishes that usually takes hours to cook into the pressure cooker and it’s done in a fraction of the time. Not to mention, I can do it all in one pot. This especially comes in handy during Thanksgiving when I have a full spread to prepare. Today, I’ll show you how to create the BEST greens you’ve ever had in a pressure cooker!

Pot Liquor!

Some other recipes would put everything in the pressure cooker at once. But, I like to pressure cook the meat first to create a nice stock or “pot liquor” for the greens. My family and I are pork free. So, I use smoked turkey necks in my greens. Feel free to use any meat you’d like.

30 minutes of pressure cooker will render a beautiful stock and base for our greens. The meat will be slightly tender. But, they won’t be where we want it just yet. I leave the meat in during the cooking process of the greens. Doing so will ensure that that meats slides off the bone!

Rinse and Repeat…

I’m using Mustard greens for this recipe since they are my favorite. You may use any greens you’d like. Collards, turnip, a mix, it’s all up to you. I have a full tutorial on how I clean my greens and cut them up. Be sure to check out those instructions:

Pack those greens into the pressure cooker. Don’t worry if they seem to overcrowd the insert. They will cook down. I also keep the seasoning very simple. You don’t need a lot of extra stuff to make delicious greens!

Melt in Your Mouth Goodness!

Prepare your taste buds for these melt in your mouth greens! How easy was this method? It is even faster than cooking them on the stove. Try it! I bet you won’t ever go back to the old way. Don’t forget the cornbread!

Pressure Cooker Southern Style Greens Recipe

Southern style Greens made with ease in a Pressure Cooker. Tender, melt in your mouth greens in a savory pot liquor created by fall off the bone smoked turkey necks.


  • 2-3 bunches greens of your choice washed and cut
  • 1 lb smoked turkey necks
  • 1 1/2 cup water
  • 1 diced onion
  • 1 T creole or cajun seasoning
  • 1 tsp apple cider vinegar
  • 2 T onion powder
  • 1 T garlic powder


  1. Place the turkey necks into pressure cooker with the water*
  2. Close and lock lid
  3. Ensure that pressure releasing valve is locked
  4. Pressure cook on HIGH for 30 mins
  5. Unlock the pressure releasing valve
  6. Add in the remaining ingredients
  7. Close and lock lid
  8. Ensure that pressure releasing valve is locked
  9. Pressure cook on HIGH for 45 mins
  10. Unlock the pressure releasing valve
  11. Stir well
  12. Taste and adjust seasoning as needed.
  13. Enjoy!

Recipe Notes

*Use the minimum amount of water needed for your pressure cooker to work properly. See your pressure cooker manual for instructions. If you need to use more water than the recipe calls for, add more.

The BEST Pressure Cooker Pot Roast Recipe

Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour. 

Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!

The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!

It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors. 

I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking. 

Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!

Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?

Happy Cooking,
B. Coop

5 from 1 vote

Pressure Cooker Pot Roast

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people


  • Roast:
  • 3-4 lb chuck roast
  • 4 TBS Worcestershire sauce
  • 3 TBS Cajun seasoning
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp dried thyme
  • 3 Tbs vegetable oil
  • 1 roughly chopped onion
  • 1 roughly chopped bell pepper
  • 1 TBS minced garlic
  • 4 chopped celery stalks
  • 3 cups carrots
  • 1 cup dry red wine I use Merlot
  • 3 cups beef stock
  • 4-6 TBS Browned flour
  • Browned Flour:
  • 2 cups all purpose flour


  1. Browned Flour:
  2. Preheat oven to 400 F
  3. Pour flour into cast iron skillet or round cake pan
  4. Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time
  5. When the flour is lightly browned, remove from the oven.
  6. Refrigerate in an air tight container for up to 3 months.
  7. Pour Worcestershire sauce over entire roast
  8. Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.
  9. Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)
  10. Pour in the vegetable oil
  11. When the oil is hot, place the roast in.
  12. Sear the roast on ALL sides for 2-3 mins per side.
  13. Remove the roast from the pressure cooker.
  14. Reduce the pressure medium (around 284 F)
  15. Add in the onion and bell pepper
  16. Sauté until slightly browned.
  17. Add in the garlic and sauté for 30 seconds
  18. Pour in the red wine and stir to loosen the fond
  19. Stop the pressure cooker
  20. Add the roast back into the pressure cooker
  21. Pour the carrots and celery on top of the roast
  22. Pour in the beef stock
  23. Close the pressure cooker and ensure that the pressure release valve is locked
  24. Manually adjust the timing to 1 hour at HIGH pressure
  25. Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.
  26. Press the brown/sauté preset again
  27. Once a boil is reached, sprinkle in 4 TBS of the browned flour
  28. Stir until the flour is completely dissolved and the gravy has thickened*
  29. Turn off the pressure cooker
  30. Serve over warm mashed potatoes or rice
  31. Enjoy!

Recipe Notes

*For a thicker gravy, add an additional 2 TBS of the brown flour. Gravy will thicken more as it cools.

Pressure Cooker BBQ Pulled Chicken

Still loving my pressure cooker! I wanted to try chicken in the bad boy this time. I love Pulled Chicken Sandwiches! Decided to try them out in the Cosori. 

Use your favorite BBQ sauce. I always add a little extra brown sugar and garlic to the store bought sauces. 

Oh and Coke! Yes, Coca-Cola. Trust me. We need a certain amount of liquid in order to use the pressure cooker. The Coke also gives the sauce and extra kick. I add a bit of Liquid Smoke as well. 

Serve it however you’d like. I chose to pile it onto some sweet slider buns. Then, I topped it with some coleslaw. Delicious!

Pressure Cooker BBQ Pulled Chicken
Yields 6
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Cook Time
25 min
Total Time
30 min
Cook Time
25 min
Total Time
30 min
  1. 3-4 boneless, skinless chicken breasts
  2. 1 T onion powder
  3. 1 T garlic powder
  4. 2 tsp seasoned salt
  5. 1 tsp liquid smoke
  6. 1 sliced onion
  7. 1 sliced bell pepper
  8. 1 1/2 cup honey bbq sauce
  9. 2 T brown sugar
  10. 1 tsp minced garlic
  11. 1/2 cup Coca Cola
  12. 1/2 cup chicken broth
  13. 6 slider buns
  1. Season chicken with seasoned salt, onion and garlic powders
  2. Place chicken into the pressure cooker
  3. Add the liquid smoke, onions, and bell peppers.
  4. In a bowl, whisk together the bbq sauce, garlic, brown sugar, and Coca-Cola.
  5. Pour the mixture on top of the chicken
  6. Now pour in the chicken broth
  7. Lock the lid and ensure that pressure sealing valve is locked or sealed
  8. Cook at high pressure for 25 mins.
  9. Quick release the pressure
  10. Remove chicken and shred it using two forks
  11. Return it to the pressure cooker and select the saute/brown setting
  12. Allow the chicken and sauce to simmer for 5 mins or until the sauce thickens
  13. Serve on warm buns
  14. Enjoy!
Coop Can Cook

Pressure Cooker Red Beans and Rice

Took me awhile to hop on the pressure cooker bandwagon, but now, I’m driving the thing! I’m so in love with my kitchen buddy. It’s magical. I can prove it! It typically takes at least 2 hours to cook dried red beans. Even after soaking! Using my pressure cooker I was able to cook these things in less than 20 mins! Don’t believe me? Watch this…

Magic, right? I know! Now, you can skip the soaking part and just add them to the pressure cooker after rinsing and sorting. But, then you’d have to cook them longer and they’re not as creamy. Just try it my way. 

I do a quick soak. That’s when you add a little heat for a short amount of time and then allow the beans to soak. The pressure cooker also reduced the soaking time. Quick soaking would usually take 45 mins before cooking on the stove. With the pressure cooker, 20-25 mins is more than enough time.

I love being able to saute and brown meat and veggies in it as well. I brown the sausage first, then remove them. Brown the veggies and add the beans and water. I use my beans preset on the cooker which has three times to choose from: 5 mins, 11 mins., and 30 mins. If the beans weren’t soaked, we would select the 30 min timing. But, I use the 11 min one first. Then add in the sausage and butter and let it go for the 5 min setting. 

IMPORTANT: DO NOT USE SALT! Don’t use the salt until after the beans are finished cooking. Salt will prevent the beans from softening. Wait until they are done to add the salt. However, you can add other seasonings, like onion and garlic powder, at the beginning of the cooking process.

If your beans aren’t as thick as you’d like after the second round in the pressure cooker, just turn it on the saute/brown setting and allow them to simmer until they are as thick as you’d like. You may also add more butter as needed. 

Happy Cooking,

B. Coop

Pressure Cooker Red Beans and Rice
Serves 5
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Prep Time
25 min
Cook Time
16 min
Total Time
41 min
Prep Time
25 min
Cook Time
16 min
Total Time
41 min
  1. 1 lb dried red beans
  2. 1 T olive oil
  3. 1 lb sausage (sliced into coins)
  4. 1/2 cup diced onions
  5. 1/2 cup diced bell peppers
  6. 1 T minced garlic
  7. 5 cups water
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 4 T butter
  11. salt and pepper or Cajun seasoning to taste
  12. 3 cups of cooked rice
  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Add the oil to the pressure cooker and set it on the saute/brown setting
  8. Add the sausage and saute until brown
  9. Remove the sausage; set aside
  10. Add in the onion and bell peppers
  11. Saute for 3 mins
  12. Add the garlic and saute for 30 secs
  13. Add in the drained red beans, 5 cups of water, onion and garlic powders
  14. Lock the lid and ensure that the pressure releasing valve is locked as well.
  15. If your pressure cooker has a "Beans" preset, select it. If not, set the timer for 11 mins.
  16. When the time ends, allow the pressure to release naturally for 10 mins before releasing the valve.
  17. Stir in the sausage and the butter.
  18. Close and lock the lid and valve again.
  19. Set the timer for 5 more mins.
  20. When the time ends, carefully release the pressure valve.
  21. If the beans aren't as thick as you'd like, select the saute/browning preset again and allow the beans to simmer until the desire thickness is reached.
  22. Serve over warm rice.
  23. Enjoy!
Coop Can Cook