Pressure Cooker Green Beans with Tomatoes and Bacon

Side DishInstant PotPressure CookerGluten-FreeGreen Bean

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!

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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 or Instant Pot 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.

More Great Recipes for Green Beans!

Pressure Cooker Green Beans with Tomatoes and Bacon Recipe

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


  • 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:


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 and The Ultimate 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.

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16 Comments / Reviews

No ImagePressure Cooker Green Beans with Tomatoes and Bacon

Did you make it? Rate it!

  1. Julie

    Hello! I have made the original stovetop version several times and we love them. Can’t wait to try these in pressure cooker; just have one question. I need to make a batch with plans to serve half the night I cook them and the other half as part of a dinner I am taking to someone the following night. Do they reheat well or will they taste too “leftover”? Thanks so much for your time!

  2. Jared

    Just amazing


  3. Jill K.

    Summer feedback here. I made a vegetarian version, substituting 2 Tbsp olive oil for the bacon and it was wonderful. Used green beans from our garden that we forgot to pick for a few days and were a bit *mature. Also subbed homegrown grape tomatoes for the canned and added some extra salt. Will definitely make again.


  4. Rose

    I made this for Christmas dinner last night and they were SO GOOD. I wanted to eat them all. They somehow taste sweet–in a good way, like maybe from the carmelization of the onions, or I guess maybe from the little bit of sugar in the bacon? Anyway, I plan to make them on Christmas for the rest of my life. (Not that it’s hard to do, so will probably make it other times as well.)


  5. Eric

    Do you remove the bacon after frying it in the pressure cooker with the onions? Otherwise wouldn’t it be overcooked leaving it in?

    My mom hates bacon though. Does leaving it out affect the taste much or is there a tasty sub?

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