Instant Pot Green Beans and Potatoes


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My mom grew up on a farm. I know my grandparents grew feeder corn and grapes and each fall they slaughtered something…but I don’t remember my mom ever talking about them having a vegetable garden. Maybe this is why I never had fresh vegetables growing up. The kind of vegetables we ate came out of a can and were limited to beans (lima–yuk, butter beans–double yuk, navy beans–again yuk), corn, peas (again, yuk) and green beans. On the rare occasion, we had the nasty, slimy asparagus that came in a can. We never ate broccoli, cauliflower, Brussel sprouts, or any root vegetables. It wasn’t until a couple years ago that I ate fresh asparagus and, it was good.

Once, and this was over thirty years ago, I tried to cook fresh green beans. One of the first years we were married, my ex-husband planted a garden that included green beans. I’d never cooked fresh green beans before so I cooked them the same way I did the ones that came out of the can. Just put them in some water and heated them up. Needless to say, neither I nor my two kids would eat them as they were tough and hairy.

I’ve been on WW for the last two years. Ok, I say I’m on it, but to be honest, I sort of follow the program and as long as the scale doesn’t move past a certain point, I’m good with that. But because I have sort of followed the program, I’ve become accustomed to eating a much larger variety of fresh vegetables. I’ve wanted to try making green beans again so when I saw this recipe, I knew it was what I was looking for.

Instant Pot Green Beans and Potatoes

Ingredients
6 Slices Bacon , chopped
1/2 sweet yellow onion diced
3 medium sized potatoes, peeled and sliced
2 pounds fresh Green Beans, washed, trimmed and sliced
3/4 Cup Chicken Broth
Salt and Pepper, to taste

Directions
Press “Saute” set time for 20 minutes on your Instant Pot. Once hot, add the bacon and cook until crisp, stirring occasionally as needed. Remove the bacon to a paper towel-lined plate, leaving the grease.
Place the onions in the pot and sauté until tender.
Add the potatoes, cut side down and cook until browned
Add green beans to the pot and stir to combine.
Add the chicken broth and set it to manual, high pressure for 8 minutes.
Allow a natural release and then open the lid, season with salt and pepper to taste and stir in the bacon.

These did not disappoint! They were delicious.

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