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If you are searching for a vibrant, comforting side dish that delivers big on flavor and nostalgia, look no further than this Instant Pot Green Beans with Potatoes and Bacon Recipe. It’s a delightful harmony of crisp-tender green beans, tender new potatoes, and smoky, savory bacon all cooked effortlessly in the Instant Pot. The magic lies in how these simple ingredients come together in one pot to create a dish bursting with homey goodness and mouthwatering aroma, perfect for any weeknight or festive gathering.

Ingredients You’ll Need

The image shows various fresh cooking ingredients arranged neatly on a white marbled surface. On the left is a white colander filled with bright green cut beans, with a few whole beans scattered near the bottom. Below the colander, there are several peeled garlic cloves, a whole yellow onion, and some chopped pieces of bacon with pink and white stripes. To the right, a white bowl holds four whole pale yellow potatoes, and one more potato is placed outside the bowl near the top right. The items are spread out clearly and evenly, making each ingredient visible and distinct. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is thoughtfully chosen to balance flavor, texture, and color. These staples transform into a dish that’s as wholesome as it is crave-worthy.

Fresh Green Beans (1 – 1 ½ lbs): Crisp and bright, these provide the perfect fresh crunch and beautiful color.
New Potatoes (1 ½ lbs): Their creamy texture and slight earthiness complement the beans and soak up all the flavors wonderfully.
Thick Sliced Bacon (⅔ lb): Adds rich smokiness and a satisfying saltiness that ties the whole dish together.
Sweet Onion (1): Vidalia or Walla Walla onions bring gentle sweetness and softness that balance the bacon’s intensity.
Garlic (2 cloves): Minced garlic infuses the broth with a subtle, aromatic warmth.
Salt (½ tsp): Enhances the natural flavors without overpowering them.
Pepper (½ tsp): Adds just the right amount of spice to keep your taste buds intrigued.
Chicken Broth (1 can, 14.5 oz): Low sodium to keep the taste clean and helps meld everything into a luscious broth.

How to Make Instant Pot Green Beans with Potatoes and Bacon Recipe

Step 1: Prepare Your Vegetables

Start by trimming the ends off your fresh green beans and cutting them in half to ensure each bite is easy to enjoy. For the new potatoes, assess their size and either leave the smaller ones whole or slice the larger ones into halves or quarters to ensure they cook evenly with the beans.

Step 2: Brown the Bacon and Onions

Set your Instant Pot to the Sauté function and toss in the chopped bacon along with sliced sweet onions. Stir occasionally, allowing the onions to soften and the bacon to become mostly crispy. This step creates a flavorful base for the dish, filling your kitchen with irresistible smoky and sweet aromas.

Step 3: Add Garlic and Seasonings

Next, stir in minced garlic and cook for just about a minute, releasing its fragrant essence without burning. Then season with salt and pepper, and pour in the chicken broth. Scrape the bottom of the pot to loosen any tasty browned bits left from the bacon and onions, which adds depth to the final flavor.

Step 4: Combine Potatoes and Green Beans

Gently stir in the potatoes and green beans, making sure everything is nicely coated with the broth and seasonings. This is the moment all those components start to meld into something truly delicious.

Step 5: Pressure Cook to Perfection

Secure the lid and set your steam release knob to the sealing position. Turn off the Sauté function, then select Pressure Cook or Manual mode and set the timer for 5 minutes. The Instant Pot will build pressure and start cooking, allowing the potatoes and beans to steam perfectly tender while soaking up bacon-infused broth.

Step 6: Quick Release and Serve

When cooking is complete, carefully perform a quick release by turning the valve to venting. Watch closely to manage any broth that might sputter out. Once safely open, you’re ready to dig in and savor every bite of this wonderful Instant Pot Green Beans with Potatoes and Bacon Recipe.

How to Serve Instant Pot Green Beans with Potatoes and Bacon Recipe

A close-up view of a black bowl filled with cooked green beans, small whole yellow potatoes, and pieces of crispy bacon evenly mixed on top and throughout. The green beans are long, soft, and dark green, lying in multiple layers with the yellow potatoes sitting prominently in the middle and around the edges. The bacon pieces are scattered on top, showing a rough texture with red and white colors. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or chives adds a pop of vibrant green and freshness on top. You can also add a pinch of crushed red pepper flakes if you like a subtle kick that contrasts nicely with the smoky bacon.

Side Dishes

This dish pairs beautifully with simple staples like warm cornbread or crusty rolls, perfect for soaking up the savory broth. It also complements grilled meats or roasted chicken, making it a versatile side for any dinner occasion.

Creative Ways to Present

For a fun twist, serve the green beans and potatoes in a rustic cast-iron skillet right from the stovetop. Or, place a bed of creamy mashed potatoes underneath and spoon the Instant Pot Green Beans with Potatoes and Bacon Recipe on top for a hearty one-plate meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3-4 days. The flavors deepen over time, so it may taste even better the next day!

Freezing

This dish freezes well. Portion it into freezer-safe containers or bags and it will keep for up to 2 months. Just be mindful that the potato texture might soften slightly after freezing but remain delicious.

Reheating

Reheat gently in a skillet over medium heat or in the microwave until warmed through. If needed, add a splash of chicken broth or water to loosen the sauce and revive that lovely “pot likker” flavor.

FAQs

Can I use frozen green beans instead of fresh?

Frozen green beans can work but may release more water, potentially affecting the texture. If using frozen, reduce added broth slightly and check doneness early to avoid overcooking.

What type of potatoes work best?

New potatoes or small red potatoes are ideal since they hold their shape well after pressure cooking. Avoid starchy potatoes like Russets, which might become mushy.

Is it possible to make this recipe vegetarian?

Yes! Substitute the bacon with smoked tofu or mushrooms for that umami flavor, and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Can I double the recipe in the Instant Pot?

You can double the ingredients as long as you don’t exceed the pot’s max fill line. Cooking time remains the same, just ensure ingredients are layered evenly for uniform cooking.

Why do I need to deglaze the pot after sautéing?

Deglazing lifts the browned bits from the bottom, which hold tons of flavor but can cause a burn warning if left stuck. Stirring them into the broth enriches the dish’s taste.

Final Thoughts

This Instant Pot Green Beans with Potatoes and Bacon Recipe is truly a weeknight hero—effortless to prepare and irresistibly delicious. Its blend of textures and smoky, savory notes makes it a dish you’ll want to make again and again. Trust me, once you try it, you’ll be sharing this recipe with all your friends and family, just like I have!

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Instant Pot Green Beans with Potatoes and Bacon Recipe

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4.2 from 6 reviews

A hearty and flavorful Instant Pot recipe combining fresh green beans, tender new potatoes, and crispy bacon, all cooked together with aromatic onions, garlic, and savory chicken broth for a comforting side dish or main course accompaniment.

Author: Chef
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Side Dish
Method: Instant Pot
Cuisine: American

Ingredients

Vegetables

1 – 1 ½ lbs Fresh Green Beans, ends trimmed, cut in half
1 ½ lbs New Potatoes (red or white, left whole if small or quartered if large)
1 Sweet Onion (Vidalia or Walla Walla), cut in half and sliced
2 cloves Garlic, minced

Meat and Broth

⅔ lb Thick Sliced Bacon, chopped
1 14.5 oz can Chicken Broth, low sodium

Seasonings

½ tsp Salt
½ tsp Pepper

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Instructions

Prepare Green Beans: Trim the ends off the green beans and cut them in half to ensure even cooking.
Prepare Potatoes: Leave small new potatoes whole, and cut larger ones in half or quarters depending on size.
Sauté Bacon and Onion: Turn on the Instant Pot’s Sauté feature. Add the chopped bacon and sliced onion. Cook, stirring occasionally, until the onions soften and the bacon is nearly cooked through.
Add Garlic: Add the minced garlic to the pot and sauté for about one minute, stirring constantly to prevent burning.
Deglaze Pot: Sprinkle in salt and pepper, then pour in the chicken broth. Stir well and scrape the bottom of the pot to loosen any browned bits for extra flavor.
Add Potatoes and Green Beans: Place the prepared potatoes and green beans into the pot and stir to combine evenly with the bacon and broth mixture.
Seal Instant Pot: Place the lid onto the Instant Pot and turn the steam release knob to the sealing position.
Pressure Cook: Turn off the Sauté mode. Select the Pressure Cook or Manual setting and adjust the timer to 5 minutes. Allow the pot to come to pressure and cook.
Quick Release Pressure: When cooking time completes, carefully turn the steam release knob to venting to release the pressure quickly. Watch for broth splatter and if needed, alternate venting by using a spoon handle to control escaping steam until only steam releases.
Serve Immediately: Serve the green beans, potatoes, and bacon with some of the flavorful broth (pot likker). Cornbread makes a great accompaniment to soak up the delicious liquid.

Notes

Use low sodium chicken broth to better control salt content.
If you prefer, turkey bacon can be substituted for a leaner option.
Adjust pressure cooking time if you prefer firmer or softer potatoes and green beans.
Be cautious during quick release to avoid splashes of hot broth.
For a vegetarian version, omit bacon and use vegetable broth instead.