Free Bonus: Our Must Have Cozy Fall Recipes!

Green Beans and Potatoes in the Instant Pot

56 Reviews

This is a Southern recipe with an electric pressure cooker twist! These Green Beans and Potatoes in the Instant Pot are so flavorful and 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.

Easy Instant Pot Side Dish

You read that right — these green beans and potatoes are topped with BACON! It all starts by sautéing the bacon and ends by mixing the bacon into the dish. Bacon is just SO GOOD, and it really takes these soulful Instant Pot green beans and potatoes 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!

 

Green Beans and Potatoes

Green beans and potatoes 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 complements the green beans and potatoes perfectly.

These pressure cooker green beans and potatoes 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.

 

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 Ingredients

To make Instant Pot green beans with bacon and potatoes, you’ll need the following: 

  • Bacon
  • Red onion
  • Garlic
  • Potatoes
  • Butter
  • Green beans
  • Chicken broth
  • Olive oil
  • Salt and pepper
  • Fresh parsley

Which Green Beans Should I Buy?

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.  

Which Potatoes Should I Buy?

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 means 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

How to Make Green Beans and Potatoes

You are just minutes away from Instant Pot Green Beans and Potatoes! Put your Instant Pot in “sauté” 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 dish. Sauté 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 appetit on those potatoes and haricot verts!!

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

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

Can You Cook Just Green Beans in the Instant Pot?

Yes, 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!

Can I Double This Recipe? 

If your Instant Pot is large enough to hold double the amount of ingredients, then yes! You shouldn’t need to alter the cook time at all since you’re using a pressure cooker. 

What Type of Bacon Should I Use? 

You’re welcome to use whatever your favorite type of bacon is. We prefer cooking with traditional pork bacon, but if you try an alternative like turkey bacon please leave us a comment below letting us know how it turned out! 

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.

Tips for Making Green Beans and Potatoes

If you’ve yet to purchase an Instant Pot, we recommend using this model. It’s the one we use at home and we love it! 

A few readers have asked if they can scale back the amount of green beans used in this recipe, but I wouldn’t recommend doing that. We’ve found this to be the best green bean to bacon ratio and it tastes amazing every time! 

If you wind up with leftovers, gently reheat the green beans and potatoes in the microwave or in a skillet. 

More INSTANT POT RECIPES: 

More EASY SOUTHERN RECIPES: 

Raised in the Kitchen - Carrian Cheney
185 days

Preorder our new book!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Pre-order now

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

4.31 from 56 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
This is a Southern recipe with an electric pressure cooker twist! These Instant Pot Green Beans and Potatoes are so flavorful and tender, and there's bacon on top!

Equipment

Ingredients

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

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.

Notes

Left overs can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Instant Pot Green Beans and Potatoes
Amount Per Serving (1 g)
Calories 192 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 328mg14%
Potassium 414mg12%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 7g14%
Vitamin A 1112IU22%
Vitamin C 21mg25%
Calcium 60mg6%
Iron 2mg11%
* 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.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Free Email Series Our Must Have Cozy Fall Recipes!

About the authors

carrian feik cheney oh sweet basil

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

Recipe Rating




45 comments

  • Best fresh green bean recipe I have ever tried! I only used 2 slices of bacon and that was plenty for flavor!

    • Reply
    • Yay! Thank you so much Joan!

      • Reply
  • So good. Ignore all others and try this. Trust me, internet strangers.

    • Reply
    • Hahaha…thank you so much for feedback! So glad you enjoyed this recipe!

      • Reply
  • Loved this recipe, I did it in a pot on the stove and it turned out perfectly. We had the left overs for lunch the next day!

    • Reply
    • Yay! That makes me so happy to hear!

      • Reply
  • Sorry, didn’t see the rating option before when I commented regarding the green beans. We all loved it, just looking to make a small adjustment on the green beans for future.

    • Reply
  • I made as directed, but I would like crispier green beans. The Yukon gold potatoes I used were perfect, so the 6 minutes and natural release was perfect for them, but curious how to adjust for the green beans. Can I add the green beans at the 4 minute mark which would require opening the instapot?

    • Reply
    • Hi Eileen! Yes, you’ll have to open it part way through and add the beans. Thank you so much for the feedback! So happy you enjoyed it!

      • Reply
      • Loved this recipe, I did it in a pot on the stove and it turned out perfectly. We had the left overs for lunch the next day!

  • I don’t have an instant pot, so if you find the stovetop recipe, I’d LOVE it!

    • Reply
    • Yes definitely! Just follow the directions as written but then cook it on the stove top over medium heat. It will probably take around 20 minutes.

      • Reply
  • I made these tonight and OMG, are they ever good! Thank you for a great recipe!

    • Reply
    • Thank you so much Cathy! So glad you liked them!

      • Reply
  • these were delicious! it’s the perfect combo…thanks for such a great recipe.

    • Reply
    • We sure think so too! Thank you Pat!

      • Reply
  • 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

    • Reply
    • 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!

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

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

      • Reply
  • 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?

    • Reply
    • 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.

      • Reply
  • 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

    • Reply
    • 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.

      • Reply
    • Nice improvising Jane! So glad you enjoyed them!

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

    • Reply
    • Thanks Melissa!! We devour this dish!!

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

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

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

    • Reply
    • Yahoo!! Thank you!

      • Reply
  • 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!

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

    • Reply
    • You’re welcome! We sure enjoy it!

      • Reply
  • 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

Free Email Series Our Must Have Cozy Fall Recipes!