Set Instant Pot to sauté (HIGH) and add the bacon grease when the display reads hot. Add the onion and cook until slightly brown and tender, stirring occasionally with a wooden spoon. About 5-6 minutes.
Stir in the garlic and cook until fragrant. About 1 minute. Then toss the ham in the pot and saute for another 1-2 minutes.
Deglaze the pan by slowly pouring in the chicken stock and scraping up the brown bits on the bottom of the pan.
Stir in vinegar, salt and pepper then add in the collards, pushing them down into the liquid with your spoon to make sure they’re all covered.
Turn off saute, lock the lid into place and set the valve to sealing. Set the instant pot to high pressure/manual and set the timer for 25 minutes. Press start.
Once cooked, naturally release the pressure for 10 minutes then manually release the steam and remove the lid.
Serve your Instant Pot Collard Greens on New Year’s Day w/ Garlic Herb Roasted Pork Loin and Hoppin’ John or with a thick slice of buttery cornbread any other time of year!