Submitted 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.
Submitted by Linda M.
- 2 Chicken breasts
- 1-2 T. Olive oil
- 2 T. Flour
- 1/2 t. Salt
- 1/2 Lemon, sliced
- 1 1/2 T. Brown sugar
- 1 1/2 T. Ketchup
- 1/2 T. White vinegar
- 1/2 t. Lemon zest
- 1/2 Lemon, juiced
- 1/3 c. Frozen lemonade concentrate
Mix together salt and flour, coat chicken. Pour oil into Instant Pot liner. Arrange lemon slices in single layer in bottom of pot. Place chicken breasts on top of lemon slices and turn pot on ‘saute’. Brown chicken on both sides while singeing lemons into chicken. When done browning, place chicken breasts into stainless steel or ovenproof bowl that fits in Instant Pot. Mix remaining ingredients together to make sauce and pour over chicken. You can discard the lemon slices or use them on top of the chicken dish for presentation. You can add your choice of fresh vegetables to this bowl at this time, if you like, such as green beans, broccoli, asparagus, etc.
Next, in bottom of Instant Pot, with pan drippings, add 1 cup of rinsed, white jasmine rice and 1 1/2 cups of water. Stir and place rack inside of pot and place bowl with chicken, sauce, and vegetables on top of rack. Place lid on Instant Pot with vent in sealing position and press the ‘rice’ button to steam your whole meal. When program is complete, your entire meal is ready.
I’ve included the thermometer reading in the photo so that you could see for yourself that the chicken more than reached proper temperature for poultry even in this short of time.