15-30 min6 servingsAmerican

Green Beans with Mushrooms and Bacon

By Carrie Forrest

6 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Gluten Free

Yield: 6 servings

Ingredients

4 bacon slices
1 garlic clove
8 oz button mushrooms
1 cup low sodium vegetable broth
1 lbs fresh or frozen green beans
1/2 medium lemon
1 tbsp balsamic vinegar

These green beans taste just like the ones my grand-mother made during my childhood in the Midwest. I’ve made it easier and healthier than her recipe, though, adding mushrooms and using just a few slices of bacon to add a salty and smoky flavor. The green beans need only 2 minutes of cooking time at high pressure, making this recipe a snap.

INSTRUCTIONS

Select Sauté and let the Instant Pot® heat up for about 2 minutes. Add the bacon, garlic, and mushrooms, and sauté for about 6 minutes, until the bacon starts to brown.
Press Cancel. Add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the green beans to the pot.
Lock the lid into place. Select Pressure Cook or Manual. Set the pressure to High and the time to 2 minutes (4 minutes if using frozen green beans). Make sure the steam release knob is in the sealed position. After cooking, quick-release the pressure.
Unlock and remove the lid. Stir in the lemon juice and balsamic vinegar.
Serve immediately, or place the green beans in an airtight container and refrigerate for up to 4 days.

Notes

MEAL PREP TIP: Don’t skip the lemon juice in this dish. It locks in the beans’ green color and adds a nice bright flavor to the dish. GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products., PER SERVING Calories: 104; Fat: 6g; Carbohydrates: 7g; Fiber: 3g; Protein: 8g; Sodium: 311mg

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About the chef

Carrie Forrest

Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Forrest has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Forrest lives with her husband and two rescue cats on California’s beautiful Central Coast.

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