Thanksgiving is my favorite holiday.
It’s when I first watched and fell in love with The Lord of the Rings movies as a little girl.
It’s when my dad taught me to always take a walk before Thanksgiving dinner. Why? Because you can work up a better appetite, and so when you get back, it’s like an explosion of tantalizing smells as soon as you open the door.
And it’s when my mom makes the best roast lamb that I look forward to all. year. long. Believe me, I’m counting down the days. 😉
Yet, Thanksgiving dinner wouldn’t be complete without a steaming dish of Bacon-y Green Beans & Mushrooms either. Whether you use home-canned green beans or store-bought, this recipe is adapted to the Instant Pot!
Instant Pot Bacon-y Green Beans & Mushrooms
Ingredients
- 1 pound green beans fresh, cleaned and trimmed (while fresh green beans are best, frozen will work in a pinch)
- 6 ounces pastured or organic bacon chopped
- 1/2 onion diced
- 8 ounces mushrooms sliced
- 1 clove garlic peeled and minced
- 1 splash balsamic vinegar
- sea salt to taste
- ground black pepper to taste
Instructions
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Place green beans in inner pot of pressure cooker.
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Add enough water to barely cover the beans.
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Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
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If using an electric cooker, set to high for 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).
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If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).
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Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
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With a stove-top cooker, remove from heat.
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Place a towel over the pressure release knob and allow pot to do a quick pressure release.
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When pressure is released, open lid.
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Drain green beans into a colander.
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Set aside.
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Turn pressure cooker to Saute function, or put stove-top cooker over medium heat.
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Add bacon.
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Let fat render.
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Add onions and garlic.
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Add mushrooms a little later, in time for them to get soft, but before bacon is too crispy.
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Once bacon is crispy, onions are translucent, and mushrooms are soft, either turn your electric cooker off or remove stove-top cooker from heat.
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Add green beans back to the cooker, splash with vinegar and stir to combine.
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Season to taste. Enjoy!
Recipe Notes
- Thanksgiving dinner wouldn't be complete without a steaming dish of Bacon-y Green Beans & Mushrooms either — and now this recipe is adapted to the Instant Pot!
More Holiday Recipes For You to Enjoy
- Turkey Shepherd’s Pie {from turkey leftovers!}
- Perfectly Moist Turkey, Every Time
- Curried Turkey Salad {from turkey leftovers!}
- 40+ Hearty & Nourishing Main Dish Salads (THM options!)
- Savory Sourdough Stuffing
- 6 Stunning and Nourishing Cranberry Sauces
- 75+ Fresh Cranberry Recipes… From Breakfast To Dessert!
This post was featured in 47 Recipes For A Happy Instant Pot Thanksgiving & Christmas {pressure cooker, too!}.
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Do you use sliced mushrooms?
Yes, sorry that wasn’t clear! I do use sliced mushrooms. 🙂
In the Instant Pot, do you use the ‘pressure’ setting or ‘steam’ setting?
I made this tonight, and it was soooooo good! The green beans were cooked wonderfully, and the mushrooms and balsamic vinegar as added a great flavor! I did add a little bit of brown sugar, and that gave it a little sweet…delicious!