Instant Pot Green Beans with Potatoes and Bacon is a Southern comfort food from my youth! These delicious pressure cooker green beans with new potatoes, onion, and bacon are perfect for an easy, fast, tasty meal.
Instant Pot Green Beans with Potatoes and Bacon
I’m bringing you another one of my grandpa’s recipes! He didn’t have a lot of recipes, but the ones he had were very good. When the house smells like green beans and bacon, I’m right back at Nana and Grandpa’s house.
One thing to know about Southern green beans is that they are not crisp when they are finished cooking! They cook with the bacon and potatoes in broth, and they come out soft. Not mush, but nice and soft. Grandpa taught me that this is how his grandma made them. I love them like this!
Of course, Grandpa didn’t have an Instant Pot! He made his in a dutch oven on the stove top. My version of his recipe is for the electric pressure cooker.
Here’s how to make Instant Pot Green Beans with Potatoes and Bacon:
NOTES for Instant Pot Green Beans with Potatoes and Bacon:
– Use fresh green beans.
– You can swap out ham shanks, or diced ham, or ham hocks if you like, though that will change the flavor.
– If you want more of a smokey flavor with this recipe, add a teaspoon of liquid smoke. It’s not how I eat Instant Pot Green Beans with Potatoes and Bacon, but you may like that option.
– The beans are supposed to be soft, but not mushy.
One of the things I like most about Instant Pot Green Beans with Potatoes and Bacon is the simplicity of the recipe. Nothing fancy or hard to find. I would love to sit with my grandpa again and enjoy a bowl of this together.
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Instant Pot Green Beans with Potatoes and Bacon are comfort food from my youth! These delicious pressure cooker green beans with new potatoes, onion, and bacon are an easy, fast meal.
- 1 - 1 1/2 lbs Fresh Green Beans, ends trimmed, cut in half
- 1 1/2 lbs New Potatoes (red or white. Leave very small ones whole, cut in half or quarter larger ones)
- 2/3 lb Thick Sliced Bacon, chopped
- 1 Sweet Onion, (Vidalia or Walla Walla) cut in half and sliced
- 2 cloves Garlic, minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 14.5 oz can Chicken Broth, low sodium
Prepare the green beans by cutting off the ends and cutting the beans in half. Set aside.
If the potatoes are pretty small, leave them whole. If they are larger, either quarter or cut them in half. Set aside.
Turn on the Sauté feature of your pot. Add the chopped bacon and the sliced onion. Cook, stirring occasionally, until onions soften and bacon is looking mostly done.
Add the garlic and cook for a minute, stirring.
Add the salt, pepper, chicken broth, and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
Add the potatoes and green beans. Stir.
Place the lid on and set the steam release knob to the Sealing position.
Turn off the Sauté setting, then press the Pressure Cook/Manual button or dial. Then use the + or - button or dial to select 5 minutes. The pot will take a few minutes to come to pressure.
When the cook time is finished, do a Quick Release of the pressure by turning the steam release knob to the Venting position.
Watch it as once in a while the broth may spew out with the steam. If this happens, turn the knob back to Sealing (use a spoon handle). Then release the steam in bursts until you are sure only steam will be coming out.
Serve with some of the "pot likker" (liquid from the pot) so you can enjoy all of that flavor. Corn bread is very good to sop up that likker with!
- Use fresh green beans
- You can swap out ham shanks, or diced ham, or ham hocks if you like, though that will change the flavor.
- If you want more of a smokey flavor with this recipe, add a teaspoon of liquid smoke. It's not how I eat them, but you may like that option.
- The green beans are supposed to be very soft, but not mushy
Resources to Make This Recipe and More
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