Instant Pot Green Beans and Potatoes

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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!

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!!

 

Southern Inspired RECIPES

Looking for more recipes inspired by the South? Cheesy Southern Grits, Southern Macaroni and Cheese, Southern Sausage Breakfast Cake, Southern Grape Salad with Pecans, and Southern English Pea Salad.

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Instant Pot Green Beans and Potatoes

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!

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

Directions:

  1. 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.
  2. Place the onions and garlic in and sauté until tender.
  3. Add the potatoes, cut side down and cook until golden, adding a drizzle of olive oil if needed.
  4. Add the butter.
  5. Throw in the green beans and stir to combine.
  6. Add the Chicken Broth and set it to manual, high pressure for 6 minutes.
  7. Allow a natural release and then open the lid, season with salt and pepper to taste and stir in the bacon.
  8. Sprinkle the chopped parsley all over the top right before serving.

 

For Stove Top

Nutrition Information

Yield: 4-6 servings, Serving Size: 1/2 cup

  • Amount Per Serving:
  • Calories: 305 Calories
  • Total Fat: 19.7g
  • Cholesterol: 30.4mg
  • Carbohydrates: 25.1g
  • Fiber: 5.7g
  • Sugar: 6.5g
  • Protein: 10.1g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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7 comments on “Instant Pot Green Beans and Potatoes”

  1. Pingback: Meals for the Week, Dec 8-14 – Meals We Like

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

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

  4. Why can’t I get a printable recipe?

  5. 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?