Place the Spice/Herb Ingredients except the cayenne pepper in a small bowl, mix well, set aside. Note: Keep the bay leaves separate.

Prepare all the veggies, set aside.

Set the Instant Pot to Sauté (high) mode, then add the yellow onion, celery, and green bell peppers, sauté for 5 to 7 minutes until the veggies start to soften. Then add the garlic and the Spice/Herb mix (except the bay leaves), stirring constantly for one minute. Next add the diced potatoes, stirring constantly to coat the potatoes with the spices. Then add all the remaining ingredients except the collard greens, bay leaves, cayenne pepper, and hot sauce, stir well to combine.

Then add the bay leaves and collard greens. Try to press the potatoes down under the liquid. Don’t worry if the collards stick out of the liquid somewhat, they will soften and fall into the liquid as the pressure builds inside the Instant Pot.

On the Sauté mode, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit (Natural Release) for 4 minutes, then do a Quick Release. Unplug the Instant Pot.

Once all the pressure is released (red button drops), carefully remove the lid, pull out the bay leaves and discard, then stir in hot sauce and cayenne pepper, allow to sit for a few minutes. Taste test the flavors and add any additional seasoning at this time, stir to combine, allow to sit for a few minutes for the flavors to marry. Serve topped with chopped parsley, a splash of apple cider vinegar and/or some hot sauce.

Place the Spice/Herb Ingredients except the cayenne pepper in a small bowl, mix well, set aside.

Prepare all the veggies, set aside.

In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the yellow onion, celery, and green bell peppers, sauté for 5 to 7 minutes until the veggies start to soften. Then add the garlic and the Spice/Herb mix (except the bay leaves), stirring constantly for one minute. Next add the diced potatoes, stirring constantly to coat the potatoes with the spices. Then add all the remaining ingredients except the collard greens, bay leaves, cayenne pepper and hot sauce, stir well to combine. Add the bay leaves and collard greens. Try to press the potatoes down under the liquid. Don’t worry if the collards stick out of the liquid somewhat, they will soften and fall into the liquid as it cooks.

Bring the mixture to a boil, then immediately lower to a simmer, cover with a lid. Simmer for approximately 20 minutes or until the potatoes are tender.

Once the potatoes are tender, remove the lid, pull out the bay leaves and discard, then stir in the cayenne pepper and hot sauce. Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve topped with chopped parsley, a splash of apple cider vinegar and/or some hot sauce.