These green beans are incredibly simple to make, but will remind you of eating at Grandma’s house for Sunday dinner.
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.
Why This Recipe Works
- Using canned greened beans, instead of fresh, makes it possible to cook the green beans and potatoes together. When cooking with fresh, you’d either end up with mushy potatoes, or slightly al dente green beans. Instead, the potatoes are perfectly cooked, while the green beans are as tender and flavorful as if they’ve simmered for hours.
- Rendering the bacon adds flavor and richness to the dish.
And this is the AMAZING result…
- Don’t rush the process of rendering the bacon by cooking it on the stove at a higher heat. The steady temperature of the sauté function is perfect for this step. Cooking the bacon at a higher heat could burn the bacon before all of the fat is rendered out- which means ruined bacon and less bacon fat to use for flavor. Still not sure about the rendering process? This article from Bon Appétit has more information.
- Don’t drain the bacon grease! This recipe is intentionally written so that the bacon fat will be rendered and included in the recipe. It adds an incredible richness.
- When reducing the amounts to make a smaller dish, the cook time remains the same.
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Southern Style Pressure Cooker Green Beans
- 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.