All Recipes Chicken





Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6

Delicious, tender with a bed of bacon on top. What more can you ask for? A well-known Southern recipe with an electric pressure cooker twist – a must-try and to keep!


8 Slices Bacon, chopped

1/2 Red Onion, chopped

1 Clove Garlic, minced

6-8 Potatoes Small Yukon Gold, halved

1 Tbsp Butter

2 lbs Haricot Verts Fresh, trimmed (or Green Beans)

3/4 C. Chicken Broth

Olive Oil

Salt and Pepper, to taste

Fresh Parsley, chopped

How to make Instant Pot Green Beans and Potatoes

Step 1: Set the Instant Pot to “Saute” and the timer to 20 minutes. Once the IP is hot, add in the bacon. Cook while occasionally stirring until crisp. When done, transfer the cooked bacon to a paper towel-lined plate.

Step 2: In the bacon grease, saute the onions and garlic until tender.

Step 3: Add in the potatoes cut-side-down. Cook until golden. If needed, add a drizzle of olive oil.

Step 4: Add the butter to the potatoes.

Step 5: Stir in the green beans.

Step 6: Pour in the chicken broth. Set your IP to “manual” and high pressure. Continue to cook for another 6 minutes.

Step 7: Once done, do a “natural release”, then open the IP lid. To taste, season the green beans and potatoes with salt and pepper, then stir in the bacon.

Step 8: Before serving, garnish with chopped parsley.


For the leftovers, store them in the fridge for up to 3 to 4 days.

Nutrition Facts:

Amount Per Serving (1 gram): Calories 192 | Fat 14g 22% | Saturated Fat 5g 31% | Cholesterol 24mg 8% | Sodium 328mg 14% | Potassium 414mg 12% | Carbohydrates 12g 4% | Fiber 4g 17% | Sugar 5g 6% | Protein 7g 14% | Vitamin A 1112IU 22% | Vitamin C 21mg 25% | Calcium 60mg 6% | Iron 2mg 11%