Ingredients
The following ingredients have 4 Servings
- 1 - 1 1/2 lbs Fresh Green Beans, (ends trimmed, cut in half)
- 1 1/2 lbs New Potatoes ((red or white. Leave very small ones whole, cut in half or quarter larger ones))
- 2/3 lb Thick Sliced Bacon, (chopped)
- 1 Sweet Onion, ((Vidalia or Walla Walla) cut in half and sliced)
- 2 cloves Garlic, (minced)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 14.5 oz can Chicken Broth, (low sodium)
Instruction
- Prepare the green beans by cutting off the ends and cutting the beans in half. Set aside.
- If the potatoes are pretty small, leave them whole. If they are larger, either quarter or cut them in half. Set aside.
- 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.
- Add the garlic and cook for a minute, stirring.
- Add the salt, pepper, chicken broth, and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
- Add the potatoes and green beans. Stir.
- Place the lid on and set the steam release knob to the Sealing position.
- 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.
- When the cook time is finished, do a Quick Release of the pressure by turning the steam release knob to the Venting position.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!
