Pressure Cooker Green Beans – Southern Style
I can’t believe I’m about to say this, but here it goes. Green beans are a vegetable that I prefer canned rather than fresh. I’m not sure what happens when they’re canned, but I absolutely love the texture. My guess is because I love them cooked “to death” in a very porky broth! There’s a time and place for al dente hericot vert (that french for barely cooked green beans), but these pressure cooker green beans are not that at all. These remind me of Sunday dinner at mom’s house.
And this is the AMAZING result…
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Southern Style Pressure Cooker Green Beans
These green beans are incredibly simple to make, but will remind you of eating at Grandma's house for Sunday dinner.
- 8 oz. bacon thick cut, sliced into 1-inch pieces
- 1 cup yellow onions diced
- 2 Tbsp. apple cider vinegar
- 50-60 oz. canned green beans with liquid
- 2 tsp. sea salt
- 1/2 tsp. black pepper
- 1.5 lbs. red potatoes roughly chopped
Using sauté setting – add bacon to pot and cook until almost crispy. This may take almost 10 minutes, but don’t rush this. You want to render out all of the fat!
Add onions to pot and cook for about 3 minutes, stirring frequently, until soft and translucent. Then add vinegar and scrape up all the fond (brown bits) from the bottom of the pot.
Add green beens to pot (including liquid from can) and season with salt and pepper. Finally, add the potatoes and give a good mix. Lock lid and cook for 5 minutes at high pressure.
Once cook time is complete, quick-release pressure. And that’s it.
If you want to reduce the amounts to make a smaller batch, the cook time remains the same.