No ImagePressure Cooker Green Beans with Tomatoes and Bacon

Did you make it? Rate it!

  1. 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.


  2. 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.)

  3. 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?

    • Emma Christensen

      Hi, Eric! Leave the bacon in after frying! No, it doesn’t overcook. If you want to leave it out, I’d cook the onions in butter or olive oil, and add a little smoked paprika. Enjoy!

  4. Mary Taylor

    I recently received an Instant Pot which I love. Just made the green beans with tomato’s and bacon. Delicious. Can I double the recipe? If so, how long do I cook them and do I double all ingredients

  5. Mary Taylor

    I recently got an Instant Pot and made these green beans for Sunday dinner. They are delicious. I would like to make them again biut double the amount for Christmas dinner. How long should I cook them? Do I double everything or just the beans. Thanks for your help.

    • Coco Morante

      Hi Mary! I’d double all of the ingredients and lower the cooking time by a minute or two (the beans will have more time heating up as the pot will take longer to come to pressure). Enjoy, and have a wonderful Christmas dinner!

  6. 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.

  7. 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!

  8. 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.

  9. 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?

    • Elise Bauer

      Hi Janey, this recipe is a riff off of a classic way to cook green beans and tomatoes, which typically takes over an hour (see The long cooking time really works with this recipe! And the pressure cooker version speeds up the cooking time.

      • Coco Morante

        Just piping up here to agree with Elise! The green beans come out very tender, soft but not quite falling apart. They’re a totally different style from your typical steamed green beans, and they’re really good in their own way!