Easy Fresh Green Beans

By January 31, 2013

Gbeans 300x240 Easy Fresh Green BeansSubmitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup


  • 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
  • 1 cup low sodium chicken broth
  • 1 slice nitrite free bacon
  • 4-5 sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash pepper


Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.


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7 Responses to “Easy Fresh Green Beans”

  1. mary m young says:

    I cook my green beans from the garden for ONE minute with instant release, and they are perfect. I can’t imagine cooking them for that long.


  2. Karen says:

    Oh please. My husband LOVES canned green beans, and he loves this recipe, too. Different strokes for different folks. I did cook them less time – only about 15 minutes, but this was delightful and we loved it.


  3. Mary says:

    Just removed these from my IP – so delicious! If you have fond memories of homegrown green beans, bacon, and butter simmering for hours in your mother or grandmother’s kitchen, this is the recipe you’re looking for. Not as nutritious as steamed but very yummy.


  4. Karen K says:

    We LOVE these green beans. Hubby and I are fans of old-fashioned Southern green beans that are probably over-cooked, but delicious. Because my beans were haricots verts (little baby green beans) I only cooked them for 15 minutes instead of 25. They were perfect. Adding garlic and mushrooms is inspired. Thank you so much for this great recipe, which we will use over and over, I’m sure.


  5. cynthia Buhler says:

    Far too much time. I did some for 10 min and had to through them out. They were almost mush. I just did some asparagus and was going to do 1 min. As the pot was heating and not yet to full steam I took them out when the closed pressure valve was venting steam. It hadn’t come to full pressure yet and I could smell that they were done. So I would agree 0 min or less. I think the few min it took to come up to pressure was perfect.


  6. Carolyn H. says:

    Amy, Kay is using the pressure to steam the beans, not cook them under full pressure. This requires much more time than cooking under pressure. Yum! I’m so glad that your granddaughter enjoys her green beans! And don’t we all LOVE our Instant Pots??? 😀


  7. Amy B. says:

    25 minutes is FAR too long for a tender veggie like green beans. I would recommend following the Instant Pot user manual that states 2-3 minutes. I personally prefer 0 minutes on low pressure steam and my green beans are still crunchy and bright green (like they should be). You are cooking all of the nutrients out when you prepare them like this! They end up sickly green, might as well eat them from a can.


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