Set your Instant Pot to saute and spray with cooking spray.

Once the pot is heated, add the bacon. Cook for 5 minutes. Add the onion and cook for another 8 minutes.

Next, stir in the garlic and cook for an additional 1 minute.

Add 1 cup of the broth to the pot, and use a wooden spoon to scrape up anything stuck to the bottom of the pot.

Add the remaining chicken broth, apple cider vinegar, Old Bay seasoning, celery salt, crushed red pepper flakes, and pepper to the pot. Stir to combine.

Add the collard greens to the pot.

Hit cancel/warm and place the lid on the pot.

Let it sit for 5 minutes or until the collard greens begin to wilt.

After checking to ensure that the collard greens have wilted down, replace the lid and set to seal.

Set the Instant Pot to high pressure for 5 minutes.

Once the time is up, allow the pressure to release naturally.

Season to taste and serve warm with hot pepper sauce.

Spray a large stockpot with cooking spray.

Add the bacon and cook for 5 minutes. Stir in the onion and cook until tender, about 8 more minutes.

Next, stir in the garlic and cook for 1 minute.

Add the chicken broth, apple cider vinegar, Old Bay seasoning, celery salt, crushed red pepper flakes and black pepper to the pot.

Stir to combine, and add the collard greens.

Cook over medium heat for at least 2 hours.