Pressure Cooker Green Beans with Tomatoes and Bacon

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Pressure Cooker Green Beans with Tomatoes and Bacon! Green beans become silky and soft in the pressure cooker. Makes a great side dish for Thanksgiving, Christmas, or any special meal.

Photography Credit: Coco Morante

Have you ever thought to cook green beans in the pressure cooker? They really undergo a transformation under pressure, becoming silky and soft.

Add bacon, onions, and tomatoes, and you’ve got a fast and flavorful pressure cooker side dish for the holidays — or anytime!

This recipe is an adaptation of one of Elise’s old favorites, which in turn is an adaptation of a dish by Ree Drummond a.k.a. The Pioneer Woman. Elise’s recipe braises the green beans slowly in the oven for about an hour, or the slow cooker for at least twice as long. This pressure cooker version is ready in just a half hour!

Pressure cooking is also an especially great way to prepare tougher, more mature green beans, since the pressure cooking softens them up so nicely.

Soft, braised vegetables are popular in many cuisines around the world, including Southern cooking, Italian, and Greek. If you haven’t had green beans cooked this way, give them a try. Serve them alongside meatloaf or roasted chicken or turkey, for a comforting meal.

Pressure Cooker Green Beans with Tomatoes and Bacon Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 4 slices thick-sliced bacon (about 4 ounces), cut into 1-inch pieces
  • 1 medium onion, diced
  • 1 pound green beans, stem ends trimmed
  • 1 (14.5-ounce) can diced tomatoes
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 sprigs fresh thyme

Special equipment:

Method

1 Cook the bacon and onions in the pressure cooker: Select the “Sauté” setting and add the bacon to the pressure cooker. (If you are using a stovetop pressure cooker, use medium heat.)

Let the bacon cook until it has rendered some fat and begun to brown a bit, about 7 minutes. Add the onions and sauté until softened and translucent, about 3 more minutes.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

2 Stir in the rest of the ingredients and pressure cook: Add the green beans, diced tomatoes and their liquid, water, salt, pepper, cayenne, and thyme. Give everything a good stir so all of the green beans are coated with some of the cooking liquid.

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 7 minutes at high pressure. (For stovetop pressure cookers, cook for 6 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 7 minutes of actual cooking will begin.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

3 Release the pressure: Perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!). The pot will take a couple minutes to fully release the pressure.

Pressure Cooker Green Beans with Tomatoes and Bacon Pressure Cooker Green Beans with Tomatoes and Bacon

4 Serve the green beans: Use a slotted spoon to gently transfer the green beans to a serving dish. Scoop up the tomatoes, bacon, and onions, and spoon them over the top of the beans. Serve hot.

Pressure Cooker Green Beans with Tomatoes and Bacon

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Coco Morante

Author of The Essential Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

6 Comments

  1. Pelagia johnston

    I am Greek And that’s how we cook the green beans we call the fasolakia ladera (oily beans)some times we make them with beef some times with chicken legs and if you want them for vegan no meat.

  2. Janey

    Ok, you’re right! Beans were not mushy, although I would have cooked these TJ’s Haricot Verts (quite a bit smaller than your standard supermarket green beans) 1 or 2 minutes less. This recipe is delicious, and I’ll definitely make it again!

  3. Janey

    I’ll give it a try and report back. May knock off a couple minutes because I’ve got TJ’s Haricot Verts. But these are winter haricot verts, and will definitely need some cooking.

  4. Janey

    I love it that you’re posting InstantPot recipes on Simply Recipes (I’m trying to bond with mine). This recipe sounds delicious, but I don’t get the timing. I wouldn’t cook green beans on my stovetop for 7 minutes, much less the warm-up and cool-down time you get with the InstantPot. How does this possibly give you anything other than mushy beans?

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Pressure Cooker Green Beans with Tomatoes and BaconPressure Cooker Green Beans with Tomatoes and Bacon