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Instant Pot Green Beans and Potatoes

36 Reviews

It’s a Southern tradition with an electric pressure cooker twist! These Instant Pot Green Beans and Potatoes are so flavorful, tender and there’s bacon on top!

A silver serving dish sitting on a blue cloth napkin that is full of cooked fresh green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

Yep, BACON!  It all starts by sauteing the bacon and ends by mixing the bacon into the dish.  Bacon is just SO GOOD, and it really takes this soulful Instant Pot Green Beans and Potatoes side dish to the next level.

So basically, we are taking one delicious side dish, combining it with another delicious side dish, and adding bacon.  You just can’t go wrong!  Then it’s all cooked in just a few minutes in the Instant Pot! Winning!

A photo of a silver serving dish sitting on a blue cloth napkin that is full of cooked fresh green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

This would make a great side dish for any holiday dinner you have coming up!  And I’m telling you, that bacon just reels people in!  It’s irresistible!  It compliments the green beans and potatoes perfectly.

It also could be made just for a simple weeknight meal.  Our kids love this dish, and it’s a great way to get some veggies in their bellies.  It pairs perfectly with our Bottom of the Jar Chicken, Cornflake Ranch Chicken, or even our Asian Sticky Slow Cooker Ribs.

Which Green Beans are Best?

There are a lot of different kinds of green beans. Not all green beans are created equal!  You want to buy haricot vert green beans.  Pardon my French there!  It is actually French for the long, slender green beans you can find in your produce section.

It is pronounced “heir covair”, not “harry cot vert”.  Although I like to say “harry cot vert” in my brain because it sounds so dang funny!  Say “heir covair” in your best French accent and you’ll be impressing all your dinner guests!

Haricot vert are thinner than green beans native to the U.S.A. and are picked at an earlier point in their growth making them more flavorful.  French is best when it comes to green beans…and fries…man, I love French fries!

When Green Beans Get Slimy

If you go to cook your green beans and they are limp or slimy, unfortunately, you have waited to long to use them up.  Throw those bad boys away and cry because you don’t get to make this dish!  Or hop in the car and book it to your nearest grocery store and by a new bundle.  Slimy is no bueno!!

a zoomed in photo of cooked green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

Can You Cook Green Beans in the Instant Pot?

Green beans can be cooked by themselves in the Instant Pot in as little as 2 minutes.  Place your steamer rack in the Instant Pot, place your green beans in the pot, close the lid and cook on low pressure for 1-2 minutes.  After a quick release, you have green beans ready to consume!

Go check out our Instant Pot Cheat Sheet for a simplified way to the make all your basics in the Instant Pot!

 

What Kind of Potatoes for Green Beans and Potatoes?

When all is said and done, really any potato would get the job done here, but Yukon Gold potatoes are our favorite for this dish.  They are smooth and soak in that yummy bacon flavor so well!  They also have a very light and flaky skin which mean you don’t have to peel them.  If you don’t have Yukon Gold in the house, here is our ranking of which potatoes to use:

  1. Yukon Gold – golden flesh inside, waxy, buttery flavor, best for boiling, steaming, and frying
  2. Red – thin red skin, waxy, best for boiling, steaming or simmering in a soup
  3. New – tender, waxy, thin yellow or red skin, best for boiling, baking, frying or roasting
  4. Fingerlings – finger shaped, come in a variety of colors, best for roasting whole or halved
  5. Russet – aka Idaho potatoes, starchy, best for baking, mashing or frying

A photo of a silver serving dish sitting on a blue cloth napkin that is full of cooked fresh green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

How to Sauté in the Instant Pot

Sauteing in the Instant Pot really couldn’t be easier!  You select your “Saute” setting and temperature (low, medium, or high) and then wait for it to come to temperature.  There are pros and cons to sauteing in the Instant Pot.  My favorite thing is that it means I have one less dish to wash when I’m done.

My biggest struggle is the limited surface area to saute on.  If you have a lot of sauteing to do, you might want to consider using a larger saute pan, but for this recipe, the Instant Pot is perfect!

Let’s Do This Thing!

You are just minutes away from Instant Pot Green Beans and Potatoes!  Put your Instant Pot in “saute” mode for 20 minutes.  When it is hot, add the bacon and cook until it is crispy.  Remove it to a paper towel to add later and leave that bacon grease in there to flavor the rest of the dist.  Saute the onions and garlic until they are tender, and then add the potatoes with the cut side down.  Cook until golden (add a little olive oil if needed), and then add the butter.

Throw in the green beans and stir everything to combine.  Your last ingredient to add in is the chicken broth.  Now your ready to cook!  Set the Instant Pot to “manual”, high pressure for 6 minutes.  When it is done, allow for a natural release, then open the lid and season with salt and pepper.  Stir in that crispy bacon you sauteed at the beginning and sprinkle some chopped fresh parsley on top.  Bon appetite on those potatoes and haricot verts!!

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A photo of a silver serving dish sitting on a blue cloth napkin that is full of cooked fresh green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

Instant Pot Green Beans and Potatoes

4.34 from 36 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 -6 servings
It's a Southern tradition with an electric pressure cooker twist! These Instant Pot Green Beans and Potatoes are so flavorful, tender and there's bacon on top!

Equipment

Ingredients

  • 8 Slices of Bacon chopped
  • 1/2 Red Onion chopped
  • 1 Clove of Garlic minced
  • 6-8 Small Yukon Gold Potatoes Halved
  • 1 Tablespoon Butter
  • 2 Pounds Fresh Haricot Verts or Green Beans trimmed
  • 3/4 Cup Chicken Broth
  • Olive Oil
  • Salt and Pepper to Taste
  • Fresh Chopped Parsley

Instructions

  • Press Saute and 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 and garlic in and sauté until tender.
  • Add the potatoes, cut side down and cook until golden, adding a drizzle of olive oil if needed.
  • Add the butter.
  • Throw in the green beans and stir to combine.
  • Add the Chicken Broth and set it to manual, high pressure for 6 minutes.
  • Allow a natural release and then open the lid, season with salt and pepper to taste and stir in the bacon.
  • Sprinkle the chopped parsley all over the top right before serving.
  •  

For Stove Top

    Nutrition Facts
    Instant Pot Green Beans and Potatoes
    Amount Per Serving (1 /2 cup)
    Calories 470 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 5g31%
    Polyunsaturated Fat 9g
    Cholesterol 31mg10%
    Sodium 688mg30%
    Carbohydrates 70g23%
    Fiber 10g42%
    Sugar 8g9%
    Protein 17g34%
    * Percent Daily Values are based on a 2000 calorie diet.

    A silver serving dish sitting on a blue cloth napkin that is full of cooked fresh green beans, potatoes, and bacon pieces sprinkled with fresh parsley.

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    About the authors

    Cheney Family

    Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

    And this family especially loves to eat.

    They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

    But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

    Leave a comment

    29 comments

    • Fantastic, thank you! Best method I’ve ever tried. Browning the potatoes makes all the difference. I pressure cooked for 8 minutes b/c my beans were a bit bigger than the typical haricot vert, and it turned out to be the perfect amount of time. (Also cut the larger beans in half.) It’s nice to leave the cooked beans on warm for an hour or so to let the flavors meld. I used pancetta instead of bacon, cut into small dice. I added about 3/4 of it back to the pot and pressure cooked it with the other ingredients, then sprinkled the rest over the finished dish. I think this added another layer of flavor.

      • Reply
      • Thank you for the feedback and all the great tips! So glad you enjoyed it, Marion!

        • Reply
    • Looks wonderful..Haven’t ate yet today..would love to get into that pot..lol I never used an instant pot.. 🙁 Would love to try to though..Maybe I should get one and try this lovely dish. ! I’m sure I could get some more great recipes from you , here. 🙂 🙂 thanks for the ideas.. Hugs

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      • We sure love our Instant Pot! We had instructions for making it on the stove top, but it looks like they have disappeared. I will work on getting those back in there in the next couple of days. Thank you for your support!

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    • Would the cooking time need to be modified if I doubled the recipe?

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      • It shouldn’t need to be in the Instant Pot. Enjoy!

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    • Dear sweet basil, my last name is Youngs, as in Carol Youngd. I must have hit a wrong key, as I usually do!
      [email protected].
      Thank you,
      Carol Youngs

      • Reply
      • Thanks Carol! I’ve got you all signed up!

        • Reply
    • How do you think this recipe would be if chicken was added to it? How would you adapt the recipe?

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      • Great question! I’ve never tried it, but it sure sounds delicious. I would saute the chicken first and then add maybe another half cup of broth and 6-7 more minutes of cooking time.

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    • I just made this. I found I didnt have enough or all the right ingredients. I had cottage bacon. So I just omitted frying it. I put some coconut oil in instead. I used a yellow onion. the green beens I acquired were only 1/3 of the necessary weight. I threw my cottage bacon in for the 6 minute pressure cooking.
      I was a little worried with all those changes. I needn’t have been. IT WAS WONDERFUL. ty

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      • Oh, I meant to say I added red cabbage to make up for my lack of green beans. yum yum. Makes me want to overeat.

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      • Nice improvising Jane! So glad you enjoyed them!

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    • This recipe is delicious! Everyone in the house loves it.

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      • Thanks Melissa!! We devour this dish!!

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    • Do I really need 2# green beans? Seems like a lot for 4 to 6 servings.

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      • Yes, that is what we recommend. It makes the best green bean to bacon ratio!

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    • This was delish! The whole pot is gone! Thank you!

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      • Yahoo!! Thank you!

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    • My Mamaw always made the best green beans and potatoes in her pressure cooker. This will be my first attempt at pressure cooking with my instant pot. Do I understand correctly that all the liquid you need is 3/4cup of chicken broth?

      • Reply
      • Yep! You got it! Enjoy!

        • Reply
    • You got it all wrong on the green bean pronounciation. It is “harry co ver”

      • Reply
      • Not according to my French speaking friends or all my French culinary training.

        • Reply
    • This looks sooo good! I think I’ll just add some cheese and maybe jalapenos for an extra kick! Thank you for the recipe

      • Reply
      • If you like a kick, then jalapenos will be awesome! Let us know how it turns out! Enjoy!

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    • This looks super delicious. Thanks for sharing the recipe.

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      • You’re welcome! We sure enjoy it!

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    • Why can’t I get a printable recipe?

      • Reply
    • I’m so anxious to try this! I hate that green beans take all day to develop flavor, so this seems like a great solution. How much chicken broth do you use? I couldn’t find a recipe – did I miss it?

      • Reply

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