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:

• Instant Pot Black-Eyed Peas
• Instant Pot Baked Potatoes
• Perfect Rice in the Instant Pot

Alrighty – enjoy!

Here’s the printable recipe for Instant Pot Southern Green Beans…

Instant Pot Southern Green Beans

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• Author: Rose
• Prep Time: 5
• Cook Time: 8
• Total Time: 13 minutes
• Yield: 8 1x

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Description

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!

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Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. Add the onions to the pot and then the green beans. Season with salt and pepper.
4. 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.
5. 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

Instant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

First… here’s a short video for you showing how I make the potato salad:

Potato Salad is easily one of my most favorite summer dishes! But I’m pretty picky about how I make it.  I don’t like raw onions. I really don’t like celery. And while I will eat potato salad with relish, that’s not favorite thing either.

I also make two different kinds of potato salad… this recipe I’m about to share and a “Loaded Baked Potato Potato Salad” that has bacon, cheddar cheese, sour cream and more!! Doesn’t that sound terrific? Maybe I’ll share that recipe soon.

Instant Pot Potato Salad

But for now, I present to you, my classic potato salad recipe with no onions, no celery and no relish.  This is a “southern” potato salad, so I do use mayo, mustard and boiled eggs.  I heard recently that there are potato salad recipes with no mayonaise and it shocked me.

I seriously had no clue… how can it be potato salad if it doesn’t have mayo??  But after a little googling, I was convinced… there are a million ways to make potato salad without mayonaise.

Anywho, one reason I especially love making potato salad in my Instant Pot is there’s no risk over overcooking the potatos and ending up with that mushy, watery texture. By cooking in a pressure cooker, the pototoes are cooked perfectly while retaining their firmess and original texture.

You see that also in this Instant Pot Baked Potatoes post.  In fact, this recipe starts in the exact same way as that one… with boiled eggs added in.

Also, I can cook the eggs at the same time as the potatoes and it comes together so quickly.

One last thing – I prefer russet potatos for potato salad. But I have made this same recipe with red potatoes and with Yukon Gold or yellow potatoes as well. All varieties are delicious!!

Alrighty, let’s get down to the recipe.  You’ll need 4 pounds of potatoes, water, eggs, mayonaise, mustard (I use spicy mustard, but standard yellow works great), then salt & pepper.

If you don’t have an Instant Pot, check out my other potato salad recipe on Rose Bakes: {No Onion} Baked Potato Salad.

Here are some other recipes you might like:

Perfect Rice in the Instant Pot

Instant Pot Black-Eyed Peas

Here’s the printable recipe for you:

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Instant Pot Potato Salad

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• Author: Rose Atwater
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Intant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

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Scale 1x2x3x

Ingredients

• 4 pounds potatoes* (about 8 large)
• 5 large eggs
• 1 cup mayonnaise (not low-fat, not Miracle Whip)
• 2 tablespoons spicy brown mustard
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper

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Instructions

Scrub your potatoes clean. Stab with a fork 4-5 times each.

Pour 1 cup of water in your Instant Pot. Place the rack or steamer basket in the bottom, then place your potatoes on top.  Then place the eggs on top of the potatoes.

Lock the lid and set the vent to “Sealed”.

Set to manual pressure for 6 minutes.*

After it beeps, use quick release and open the pressure cooker.

When the potatoes and eggs are cool enough to handle, peel them both and chop.  See my video here for how to quickly chop an egg.

Add the potaotes back to the pot, then the eggs and other ingredients.  Mix until well incorporated, then serve warm or chill for an hour or so if you like cool potato salad.

• Category: Side Dishes
• Method: Pressure Cooker
• Cuisine: American

Keywords: potato, potato salad, salad, summer, no mayo potato salad

One of the things I’ve come to love the most about my Instant Pot is the option to make the most common and basic foods even easier.  For instance, Instant Pot Baked Potatoes.  Make easy, fluffy, perfect baked potatoes in your pressure cooker in half the time (or less), every time.

I know getting excited about baked potatoes probably seems a little nuts, but there is nothing more versatile, hearty and filling than a baked potato. Keep it simple with sour cream and butter for a side dish. Or load it up with broccoli, bacon, cheese, chili, seafood, and/or any number of other toppings for a complete meal.

Often I bake a few potatoes and set out toppings and we have a “potato bar” for lunch. It’s always a hit!

Anyway, baking potatoes in the oven takes at least an hour. But doing them in the Instant Pot is so easy and much faster. And if you get potatoes that are relatively the same size, you can perfect your “recipe” and get them perfect every single time without worry.

So… let me show you how easy it is.

First, gather your potatoes anc scrub them clean. I prefer medium, Idaho potatoes so I can make at least one per family member (there are 8 of us).  Spread them out and poke holes in them with fork. No need to go overboard. Four or five jabs and you should be good.

You can, of course, do fewer potatoes. Or you can use larger “baking” potatoes . But if you do, you may have to adjust your cooking time by adding 2-3 more minutes.

Other than the potatoes, the only other ingredient you’ll need is one cup of water.

Place your rack in the bottom of your Instant Pot (or you could use a steamer basket), then pour the water in.

Stack the potatoes in and then put the lid on.  Lock the lid and set the vent to “Sealed”.

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Press the “Manual” button, then set it for 12 minutes.*

After it beeps, let it depressurize using the natural pressure release or you can quick release after it sits for at least 10 minutes.

When you open up your Instant Pot, you’ll have perfectly “baked”, fluffy potatoes!

I like to test my potatoes by cutting into them with a butter knife to be sure they’re tender. Because I almost always use the same size potatoes, I don’t worry too much about it these days because 12 minutes is perfect for us. But if you use larger potatoes, you may have to reseal the pot and cook for another 2-3 minutes.

We served ours with butter and sour cream, salt and pepper. A steak from the grill and some broccoli and it was a delicious meal!

And that’s it!  Do you love using your Instant Pot for staple foods and recipes?

Check out my these posts while you’re here:

• Perfect Rice in the Instant Pot
• Instant Pot Hard Boiled Eggs
• Instant Pot Cauliflower Mash

Here’s the printable recipe for you:

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Instant Pot Baked Potatoes

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• Author: Rose Atwater
• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: 6-8 potatoes 1x

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Description

Instant Pot Baked Potatoes.  Make easy, fluffy, perfect baked potatoes in your pressure cooker in half the time (or less), every time.

---

Scale 1x2x3x

Ingredients

6–8 medium russet potatoes

1 cup water

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Instructions

Scrub your potatoes clean. Stab with a fork 4-5 times each.

Pour 1 cup of water in your Instant Pot. Place the rack or steamer basket in the bottom, then place your potatoes on top.

Lock the lid and set the vent to “Sealed”.

Set to manual pressure for 12 minutes.*

After it beeps, let it depressurize using the natural pressure release or you can quick release after it sits for at least 10 minutes.

Cut the potato open and fluff with a fork, serve and enjoy with your favorite toppings!

Notes

• If you use larger potatoes, you may have to add 2-3 minutes of cook time.

• Category: Side Dishese
• Method: Pressure Cooker
• Cuisine: American

Keywords: baked potatoes, potatoes, baked, instant pot, pressure cooker

Instant Pot Black-Eyed Peas was one of the first things I successfully made in my Instant Pot and got me hooked on this appliance! These peas are so easy to make and chockful of flavor!

We make these peas for New Year’s Day (as is tradition), but we also often make them for other meals throughout the year. One thing we do with Instant Pot Black-Eyed Peas over and over again is use them for Hoppin’ John.

I hope to share that recipe soon, but for now – I’m just gonna share the black-eyed peas!

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