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Instant Pot Bacon-y Green Beans & Mushrooms

Thanksgiving is my favorite holiday... It's when my mom makes the best roast lamb that I look forward to all. year. long. Yet, Thanksgiving dinner wouldn't be complete without a steaming dish of Bacon-y, Mushroom-y Green Beans either -- and now this recipe is adapted to the Instant Pot! Serves 4 to 6.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4 to 6 servings
Calories 232 kcal
Author Haniya Cherry

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

  1. Place green beans in inner pot of pressure cooker.
  2. Add enough water to barely cover the beans.
  3. Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
  4. If using an electric cooker, set to high for 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).
  5. 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).
  6. Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
  7. With a stove-top cooker, remove from heat.
  8. Place a towel over the pressure release knob and allow pot to do a quick pressure release.
  9. When pressure is released, open lid.
  10. Drain green beans into a colander.
  11. Set aside.
  12. Turn pressure cooker to Saute function, or put stove-top cooker over medium heat.
  13. Add bacon.
  14. Let fat render.
  15. Add onions and garlic.
  16. Add mushrooms a little later, in time for them to get soft, but before bacon is too crispy.
  17. Once bacon is crispy, onions are translucent, and mushrooms are soft, either turn your electric cooker off or remove stove-top cooker from heat.
  18. Add green beans back to the cooker, splash with vinegar and stir to combine.
  19. 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!
Nutrition Facts
Instant Pot Bacon-y Green Beans & Mushrooms
Amount Per Serving
Calories 232 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 292mg13%
Potassium 524mg15%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 9g18%
Vitamin A 798IU16%
Vitamin C 16mg19%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.