Easy Instant Pot Green Beans
These easy Instant Pot green beans are one of our favorite side dishes. Made with fresh or frozen green beans, they have just the right amount of crunch while still being tender.
Ingredients
- ½ cup low sodium chicken broth
- 1 pound fresh or frozen whole green beans trimmed if fresh
- ¼ teaspoon salt or homemade chicken bouillon
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
Instructions
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In a 6-quart electric pressure cooker add the chicken broth and green beans (see note about doubling the recipe). You can add them directly to the pot or use a steamer basket for easy straining.
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Lock lid in place and cook on HIGH pressure for 1 minute. When time is up, do a quick release of the pressure by flipping the pressure valve.
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Drain off the liquid and place in serving bowl. Stir in butter and season with salt and pepper (adding more, if desired). Serve immediately.
Recipe Notes
1. For this recipe you can easily double the recipe, but you do not need to double the chicken broth used in the instant pot. In fact you can fill the pot up to the fill line with green beans and still just use the same amount of chicken broth. Be aware that for some pressure cookers you may actually need to use more liquid to get the pot to come up to pressure. If you have trouble getting the pressure cooker to come up to pressure, add the minimum liquid your owner's manual recommends.
2. I prefer soft textured green beans, with just a little crunch to them (not mushy) - 1 minute is perfect in my pressure cooker. If you like them softer, add a minute or two to the cook time. For crunchier green beans, subtract a minute (which would be 0 minutes). 0 minutes means the pressure cooker will come up to full pressure and then immediately start releasing the pressure.