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Rinse collard greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces.
Add olive oil to the Instant Pot. Press the 'Saute' button, leaving the lid off.
Once the oil has heated, add the chopped bacon and country ham. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically.
Once the bacon and country ham has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth.
Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.
Add the chopped collard greens to the Instant Pot and pack them in well. Press the 'Keep Warm/Cancel' button to shut off the Saute function.
Close and lock lid. Ensure the pressure release valve is set to 'sealing'.
Press the 'Manual' button. Then using the down button, reduce the cooking time to 5 minutes.
Allow the Instant Pot to naturally pressure release, or do the quick release.
Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.