Prepare the electric pressure cooker by setting the "saute" function. When the pressure cooker reads “hot,” add the bacon, ham, and onion. Cook, stirring often, for 5 to 6 minutes or until the onion is softened.

Deglaze the bottom of the electric pressure cooker pot by adding the chicken broth and scraping the bottom with a wooden spoon.

Add the vinegar, brown sugar, and seasonings to the meat and chicken broth. Stir to combine.

Top the meat broth with the collard greens. Pack in tightly to fit. (If using a smaller electric pressure cooker, allow the collards to cook uncovered on the saute function until all of the collard greens fit.)

Cover the electric pressure cooker, setting the valve to sealing, and program on the "manual" or “pressure cook” function for 6 minutes.

When the cook cycle is complete, allow the pressure cooker to naturally release the pressure for 5 minutes before using a quick release to allow the remaining pressure to escape.

Remove the lid and stir the contents.