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.