Green Beans and Potatoes
by Sandy,

(pressure cookery, green beans, potatoes, mushroomsw)

Green Beans and Potatoes
Green Beans and Potatoes

Yield: 4 - 6 servings
Prep Time:15 min
Cook Time: 15 min
Total Time: 45 min


1 - 1½ lbs Fresh Green Beans, ends trimmed, cut in half
1½ 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, (10-12 Texas) cut in half and sliced
2 cloves Garlic, minced
½ tsp Salt
½ tsp Pepper
¾ to 1 cup Chicken Broth, low sodium
Substitute peeled tomatoes for the potatoes.

  1. Prepare the green beans by cutting off the ends and cutting the beans in half. Set aside.
  2. If the potatoes are pretty small, leave them whole. If they are larger, either quarter or cut them in half. Set aside.
  3. 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.
  4. Add the garlic and cook for a minute, stirring.
  5. Add the salt, pepper, chicken broth, and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
  6. Add the potatoes and green beans. Stir. (If using tomatoes instead of potatoes, DO NOT use the mushroom gravy option below.)
  7. Place the lid on and set the steam release knob to the Sealing position.
  8. 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.
  9. When the cook time is finished, do a Quick Release of the pressure by turning the steam release knob to the Venting position.
  10. 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!
  11. Optional Method: (mushroom gravy)
  12. When pressure is released and you can open the pot, remove the contents to a serving bowl and set aside.
  13. Set the cooker to Sauté. Add fresh or preserved mushrooms and any juice from the jar. Add a slurry of flower and water and stir until thickened. Add a few tablespoons of heavy cream. Stir. Set the pot to Off.
  14. Pour the mushroom gravy over the beans and potatoes and serve. Or if you need to delay serving, return the beans and potato mixture to the pot, stir. Set the pot to Keep Warm and close the lid until serving time.
  1. Use fresh green beans.
  2. You can swap out ham shanks, or diced ham, or ham hocks if you like, though that will change the flavor.
  3. 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.
  4. The green beans are supposed to be very soft, but not mushy