Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!
My husband jokes that green beans and corn were the only two vegetables his family ever ate when he was growing up. He actually says they had three vegetables… green beans, French-style green beans, and corn. ?
Coming from a family that ate all the vegetables, I had my work cut out for me exposing him to new vegetables. Granted, I was the pickiest of my siblings so I don’t eat all the things my family eats, but I certainly ate a bigger variety than Richy did.
But in the meantime, I needed to figure out how to add a little variety to our green beans and dress them up more than just dumping a can in a pot and heating.
Add bacon & onions to green beans for flavor!
One thing my family always did to add a lot of extra flavor to green beans was throw in a slice or two of bacon. My mama would add onions too. As a young girl and teen, I didn’t appreciate the onions but now that I’m a little older, I don’t mind them so much.
Anyway, with that in mind, I’m sharing a recipe for how we ate green beans growing up. The only thing I’m changing is that I’m making them in my Instant Pot.
Instead of having to simmer them for hours on the stove-top or bake them in the oven, cooking them in the pressure cooker dramatically reduces the cooking time. And also? They’re still delicious!!
Looking for a recipe that’s not cooked in the Instant Pot? Check out this recipe for Old Fashioned Green Beans with Brown Sugar & Bacon. ⬅️⬅️⬅️That’s another family favorite!
Benefits of cooking green beans in your Instant Pot:
Being able to cook them in the Instant Pot has other benefits too.
- For one, if you’re cooking a large meal for the holidays, this opens up one more burner on your stove. If you’re anything like me, oven space and cooktop space is always limited during the holidays so this is an easy way to free up some space.
- Also, you can cook them so easily and so quickly… you can focus on other dishes that’ll need more attention. I love it that I can literally make these at the “last minute” and have them ready in no time!
That sounds like a win-win to me! So let’s get to it…
Instant Pot Southern Green Beans Recipe
Here’s what you’ll need for the recipe:
- 2 pounds fresh green beans, washed and trimmed
- ½ cup chopped onion
- 4 slices bacon, cut into pieces
- 1 ½ cup chicken stock
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper
Turn on your Instant Pot and press the “saute” button. When the display reads “hot,” add the chopped bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.
Then add the chicken stock to the pot and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.
Add the onions to the pot and then the green beans. Season with salt and pepper.
Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Press the “manual” button and set it for 8 minutes. When the timer beeps, release the pressure.
Serve green beans topped with bacon, if desired. Of course you’ll serve with bacon, right? I do… except I forgot to add it back for the pictures ?
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But you add the bacon, okay? Do it for me!!
Other Instant Pot Side dishes we love:
Alrighty – enjoy!
Here’s the printable recipe for Instant Pot Southern Green Beans…
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Instant Pot Southern Green Beans
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 8 1x
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Pin RecipeDescription
Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!
Ingredients
2 pounds fresh green beans, washed and trimmed
½ cup chopped onion
4 slices bacon, cut into pieces
1 ½ cup chicken stock
1 teaspoon salt (or to taste)
½ teaspoon pepper
Instructions
- Turn on the electric pressure cooker using the “saute” function. When the display reads “hot,” add the bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.
- To the electric pressure cooker, add the chicken stock and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.
- Add the onions to the pot and then the green beans. Season with salt and pepper.
- Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 8 minutes. Release the pressure.
- Serve green beans topped with bacon, if desired.
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: southern, southern-style, green beans, side dish, Thanksgiving, Christmas, Southern Style Green Beans, southern green beans
While the texture is a little bit different, the final result is an incredible, rich and delicious cheesecake.
The cheesecake batter is pretty standard, but adding in balls of chocolate chip cookie dough really makes it extra special. Then, as if it needed more yummines, I drizzled ganache on top. Ohmyword… so good!
First, you want to prepare the cookie crust. This is the easist thing in the world. In a small bowl, mix together crushed chocolate chip cookies, sugar and melted butter. Press onto the bottom of a 7-inch springform pan and use the bottom of a glass to get into the corners – works great! Set aside.
Next, mix up the filling. The secret to the filling is having the cream cheese at room temperature and mixing it until there are NO lumps. This could take several minutes of mixing with a hand mixer, but you want to make sure it’s super creamy and smooth!
The last ingredient you’ll add to the filling (see details below) is the eggs. You’ll want to fold these in very gently with as little mixing as possible. I actually prick the yolks with cake tester then use a silicone spatula to mix it up – not an electric mixer!
Next, in a small bowl, you’re going to make the cookie dough. When it’s finished, take small spoons of the cookie dough and place them on top of the batter.
Use a butter knife to push the dough down and then smooth it over the top so that the cookie dough is completely covered.
Last step before cooking… tightly cover your pan with aluminum foil – this is very important to prevent you from ending up with a soggy cheesecake. I like to wrap it completely, bottom and top. Then place the pan on the trivet in your Instant Pot. Pour 1 cup of water into the bottom, then seal the lid and cook on high pressure for 45 minutes.
After it’s done, let it naturally release. Remove it from the pot, take off the foil and let it completely cool on a wire rack. It will look VERY jiggly at this point, but that’s okay! After it’s cooled, place the cheesecake in the fridge to cool overnight. Keep it in the springform pan!!!
Now you’re ready to make it pretty and extra delish! The recipe is below, but basically you’re going to mix warm cream and chocolate to create an amazing drippy chocolate glaze.
Then drizzle it all over. I also added some fresh whipped cream and a few chocolate chip cookies just for good measure. 😉
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