Pressure Cooker Green Beans, Potatoes, and Bacon

Pressure Cooker Green Beans, Potatoes, and Bacon is a classic, old-fashioned meal that tastes like it's simmered for hours.  Great with cornbread, fresh tomato slices, or corn-on-the-cob, it's comfort food at its finest.

Low sodium chicken broth is pictured, but regular chicken broth is recommended.

Pressure Cooker Green Beans, Potatoes, and Bacon

Yield:  6 servings

Approximate Total Time:  1 hour, 30 minutes 

Electric Pressure Cooker Size:  6 quarts

1-2 pounds fresh green beans

1.5 pounds new potatoes (red or white) or 1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or 1 (1.5 lb.) bag Baby Dutch Yellow Potatoes*

7 slices thick-cut bacon

1 sweet onion

2 cloves garlic minced or 1 tsp. jarred minced garlic

1/2 tsp. pepper

1 tsp. salt

1 (14.5 oz.) can chicken broth

Snap the ends off of the green beans, and then snap them in half.  Set aside.  If the potatoes are small, leave them whole, but if larger, cut them into halves or quarters.  Set aside.  Cut the bacon into 1.5-inch pieces, and then slice the onion.

Select SAUTE on your pressure cooker.  Add the chopped bacon and sliced onion.  Saute, stirring from time to time, until the onion softens.  Add the garlic and stir.  Add the pepper, salt, and chicken broth.  Stir well, and deglaze (scrape) the bottom of the pot so nothing's stuck to it.  Add the green beans and potatoes; stir. 

Lock pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 8 minutes on High pressure.  Allow the pressure to release naturally for 10 minutes. Then open the steam vent to release the remaining pressure (Quick Release).  Carefully remove lid. Salt and pepper to taste and serve.

*Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

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