Once of the things I’ve looked forward to trying in my instant pot is fresh green beans from our garden this summer. While we do have green beans planted, they aren’t nearly at the stage of giving us actual produce. Anyone who has raised green beans knows how delicious fresh ones can be. In our family, and others as well I’m sure, tossing in some onion and bacon ups that delicious factor. However, one thing to note about cooking fresh green beans. It can take a while to cook them, unlike those from a can.
It can take up to 45 minutes if you are boiling them on the stove top to get them to tenderness. So in the past to speed things up, I’ve used my stove top pressure cooker. Plus, I think the pressure cooker gives them a nice texture and flavor. I like my green beans to be soft and tender generally. To preserve my green beans for use over winter I pressure can them during the produce season. I talk about doing that in my post Canning Green Beans.
But I usually run out of our home canned green beans before the next season. Which has happened this year as well. So I’ve started purchasing some frozen green beans from the grocery store. Frozen green beans are preserved a little differently, and typically not cooked as long as those preserved by a canning process.
Anyway, I thought I’d try cooking up a side of these green beans using my instant pot. I decided to cook them for 3 minutes like I do per the guidelines for my stove top pressure cooker instructions. If that is too soft for your liking, you could try only using the instant pot for 2 minutes on the manual setting.This recipe should work for frozen or fresh green beans, but not for canned. They’d be too mushy.
So, here’s what I did. I grabbed a frozen bag of extra fine green beans I had purchased at Aldi’s grocery store. (They are a great money-saving store, btw.) I dumped my beans into the instant pot. I added a cup or cup and half of chicken broth I had sitting in the fridge. Then I added an additional 3 cups water, and 3 chicken buillion cubes. So around 4-41/2 cups total of chicken broth to cover the beans with liquid. I used the buillion since I didn’t have any more chicken broth immediately available.
Next throw in 1/4 cup of bacon bits, and some freshly chopped onion. The onion is up to your discretion, but I suggest 1/3 cup. I didn’t measure mine. After that add 1 teaspoon salt, and 1/2 teaspoon pepper. Stir this all up well. Lastly, place the lid on top the pressure cooker, and for the instant pot, be sure the black handle is turned to “sealing”. Then program manual for 3 minutes. Back away, and attend to the rest of dinner!
For us, it was fish tacos that night which was also simple. But feel free to cook up your favorite main dish. Once the instant pot was finished cooking, I did a quick pressure release. Simply drain the beans in a colander, stir up a bit, and they will be lookin’ pretty. You can add butter if you desire, and salt to your taste. I hope you enjoy them!
- 1 16 oz bag frozen extra fine green beans OR
- 16 oz fresh green beans, snapped and washed
- 4½ cups chicken broth (may substitute chicken bouillon broth)
- ⅓ cup coarsely chopped onion approximately
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup bacon bits
- Place inner liner into Instant Pot or other pressure cooker.
- Dump green beans into pot.
- Cover with chicken broth.
- Add bacon bits and onion.
- Add salt and pepper.
- Place lid on pressure cooker.
- Follow instructions for your pressure cooker.
- If using instant pot, be sure black handle is turned to "sealing"
- Program pot for 3 minutes on manual setting.
- When cooking time is finished, perform quick pressure release.
- Drain beans in colander, stir and serve.