Remove the spine of each leave, as the spines are very tough and remain chewy once. Lay each leaf out flat on a cutting board and cut on either side of the spine to remove it. Create stacks of leaf halves, roll up each stack lengthwise, and cut across the stack to create collard ribbons. Set aside.
Sauté bacon in a pressure cooker pot in olive oil, stirring occasionally, for 4 minutes.
Add onions add, stir, sauté for 4 minutes, and then stir in the garlic. Sauté for about 1 minute.
Stir in vegetable stock, apple cider vinegar, sugar, hot paprika flakes and pepper.
Add collards, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 30 minutes. Release pressure naturally.