My son is a Huge fan of canned green beans, but yet, doesn’t always love when we make them another way. So this method was a great way to try to mimic the cooked level of the green beans. Plus, Cooper is a huge fan of bacon, so it’s a double win.
Add in the speed the instant pot get this dish made, and it’s perfect for a holiday or a weekday dinner!
Added bonus – not only is this keto-friendly, it’s low carb too.
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 cup chicken broth
- 1 1/2 pounds green beans, trimmed (optional) cut in half
- 1 tsp seasoned salt (like Lowry’s)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 tbsp butter
Turn instant pot on saute. Make sure it’s hot, then add bacon. Cook until bacon is crisp.
Add onion and cook 1 more minute.
Hit “Cancel” and add chicken broth. Scrape up any browned bits on the bottom.
Add remaining ingredients. Place lid on Instant Pot and set to Pressure Cook for 7 minutes. Let pot do a Natural Release for 10 minutes. Then open valve to let out any remaining pressure.
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