Set the Instant Pot to Saute; use the Adjust button to set the heat to Normal (medium). Heat about a tablespoon of water, add the garlic, and saute for 2-3 minutes or until the garlic is soft and fragrant. Add water a little at a time if things begin to stick.
Add the collard greens, 1/2 cup of water and smoked paprika, and stir.
Place the lid on the Instant Pot, turn to seal, and set to Manual (high pressure), for 3 minutes. (Make sure the steam release handle is in the Sealing position.)
Use a Natural Release for 10 minutes, then carefully move the Steam Release valve from Sealed to Venting. When all of the pressure has been released, press Cancel, and open the lid.
Add the apple cider vinegar, stir, and allow to sit for about a minute.