Heat oil in pressure cooker over medium heat then add onions, salt, pepper and paprika and sauté for about 10 minutes, until it’s softened. Add garlic and cook for about 1-2 minutes stirring to prevent it from burning.
Next add collard greens cook and for about 5-10 minutes stirring frequently. Once the greens have wilted a bit, add chicken broth and cover pressure cooker.
Cook for 15 minutes from when the pressure starts to whistle. Follow the directions on your pressure cooker on how to release the steam and to open it.
Next return the pot to the stove over medium heat and add salt if needed, cook for an additional 10 minutes until the liquid has reduced. Remove from heat add Tabasco, serve warm
