Instant Pot Green Beans and Potatoes
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!
Servings: 6 servings
Equipment
Ingredients
- 8 Slices Bacon chopped
- 1/2 Red Onion chopped
- 1 Clove Garlic minced
- 1 Tablespoon Butter
- 6-8 Potatoes small Yukon gold, halved
- Olive Oil
- 2 Pounds Haricot Verts fresh, trimmed (or green beans)
- 3/4 Cup Chicken Broth
- Salt and Pepper to taste
- Fresh Parsley chopped
Instructions
- Press Sauté 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.8 Slices Bacon
- Place the onions and garlic in and sauté until tender.1/2 Red Onion, 1 Clove Garlic
- Add the butter.1 Tablespoon Butter
- Add the potatoes, cut side down and cook until golden, adding a drizzle of olive oil if needed.6-8 Potatoes, Olive Oil
- Throw in the green beans and stir to combine.2 Pounds Haricot Verts
- Add the chicken broth and set it to manual, high pressure for 6 minutes.3/4 Cup Chicken Broth
- Allow a natural release and then open the lid, season with salt and pepper to taste and stir in the bacon.Salt and Pepper
- Sprinkle the chopped parsley all over the top right before serving.Fresh Parsley
Video
Notes
Leftovers can be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 328mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 2mg