Instant Pot Green Beans and New Potatoes remind me of summer suppers at my Mother’s house. Green beans and new potatoes from Dad’s garden cooked with bacon or fat back. Mother cooked green beans and potatoes on the stove for hours. The Instant Pot only takes 30 minutes! Please enjoy this recipe from my dear friend, Michelle Ellis.

Instant Pot Green Beans, Potatoes and Bacon

1 1/2 pounds fresh green beans
1 1/2 pounds white new potatoes
1 1/4 cups boiling water
1 1/4 teaspoons Better Than Bouillon Roasted Chicken Base
2/3 pound thick bacon, chopped
1 Vidalia onion, cut in half then cut in wedges
2 teaspoons minced garlic
1/2 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper

Wash, string, and break green beans about 2-3 inches long. Set aside. Wash new potatoes. Cut extra-large ones in quarters, large ones in half, and leave small potatoes whole. Set aside. Stir chicken base in boiling water. Set aside.

Turn Instant Pot sauté setting on. Add bacon and onion. Cook until onion is transparent and bacon is almost done (the bacon will not get crisp). Stir occasionally. Add garlic, stir, and cook 30 seconds. Add salt, pepper, and chicken base broth. Scrape bottom of pan to get any yummy bits. Stir in potatoes and green beans.

Turn off sauté setting. Place lid on Instant Pot and set the steam release knob to the sealed position. Turn on pressure cook/ manual. Use the + or – to select 5 minutes. The pot will take a few minutes for the pressure to build up. When the button pops up on the lid the 5-minute timer will start.

When cooking time is complete, turn the steam release knob to the venting position for quick release of steam. (Some broth may spew out with the steam. If this happens turn the knob back to sealed position using a wooden spoon or a thick towel then release the steam in bursts until only steam comes out.) Tip: If you don’t have chicken base you can use 33% lower sodium chicken broth. Makes 6 servings. Enjoy!

Published in The News & Neighbor on June 10, 2020.