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:
The bacon in this recipe is not intended to be crisp. Grandpa told me so. It wouldn't stay crisp after pressure cooking anyway, and it is just so good this way! I wouldn't change a thing!
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 smoky 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.
Instant Pot Collard Greens
Instant Pot Black Eyed Peas
Instant Pot Cornbread Stuffing
Instant Pot Country Style Ribs
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 ½ lbs Fresh Green Beans, ends trimmed, cut in half
- 1 ½ lbs New Potatoes (red or white. Leave very small ones whole, cut in half or quarter larger ones)
- ⅔ lb Thick Sliced Bacon, chopped
- 1 Sweet Onion, (Vidalia or Walla Walla) cut in half and sliced
- 2 cloves Garlic, minced
- ½ tsp Salt
- ½ 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
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.
Kristal
Thank you! It takes just like I remember. My mom use to make this for us.
Cindy
If I use ham shanks for the green and potatoes. When do I put them in and on what setting and for how long to cook them?
I am new with my nstant pot.
Sandy
Cindy, I would cook the ham hocks/shanks for 30 minutes on their own, with some water, in the pot on high pressure first. Then add the rest of the ingredients and make the recipe.
Gretchen
Loved!!! Hubby said they were better than mom’s even! I say they were beyond expectations !!! My grandma’s old way was delish but these were awesome !!! Thanks
PattiAnn
Hi Sandy,
I make this dish often, but I just got turned on to Better than Bouillon Ham base.
Wow! What a great product. Much better flavor in recipes like this rather than chicken stock.
Since you are a fan of BTB, I really think you will like it.
Thanks.
Sandy
PattiAnn, I am so happy to know about this! I can't wait to try it. I made this recipe again last week!
Pat
Excellent recipe...reminds me of my childhood
nancy farley
Do I cook ham shanks first to get the meat off and then proceed with recipe
Sandy
Yes. I would cook the ham shanks with dry navy beans, onion, and some spices, for 45 minutes, then you will have that as a meal. then use some of the meat for this recipe.
Nancy
Very good. Turned out perfect. Thanks!
Sandy
That's great, Nancy!
Gayla Ahlquist
Have you done with frozen green beans? I’m thinking Liima beans cooked this way would be great, also.
Sandy
It does work with frozen green beans! Lima beans would be great with this recipe!