These Instant Pot Green Beans with Bacon and Mushrooms are so good, you won't even want to eat the main dish!
Perfectly cooked green beans become infused with all that bacon flavor in a pressure cooker!
In about 30 minutes you have green beans that taste like they have been simmering all day - so full of flavor!
I've been testing side dish recipes that would work for a holiday - think Thanksgiving, Christmas, Easter...but are easy enough that you want to make them all year round.
Last week I made Green Beans with Almond Gremolata. So light, easy and delicious!
Today I am back with another green bean side dish, this one with loads of flavor from bacon and mushrooms!
These are so good, we've already had them twice! The pressure cooker (or Instant Pot) after it comes up to pressure, cooks them perfectly in 3 minutes! Perfectly crisp tender and infused with all that bacon flavor!
Green beans - fresh if possible, though frozen would work, they will just be more tender. I like to leave mine long.
Mushrooms - simple white button mushrooms work fine, though you could use fancier mushrooms if you desire.
Chicken stock - canned or from a carton is fine, I use Instant Pot Homemade Chicken Stock that I make every single time I roast a chicken or buy a rotisserie chicken.
Shallots - or onions. I just happened to have shallots in my pantry so I went with those, but yellow, white or red onions would be fine.
Bacon - I use kitchen shears to cut the bacon into pieces, it's so easy!
Turn the Instant Pot on the sauté feature.
While it is getting hot, mince the garlic, slice the mushrooms and thinly slice the shallots.
When the instant pot is hot, add the diced bacon. I like to use kitchen shears and just snip off the pieces right into the the pot.
Sauté until the bacon is just crispy, about 3 minutes.
Add the mushrooms, onions and garlic to the pot. Sauté until the mushrooms have released their liquid, about 5 minutes.
Pour in the chicken broth and scrape up any browned bits (that's where so much flavor is!)
Add the green beans to the pot. You can lightly season with salt and pepper at this time - don't over salt, your bacon could be salty.
Stir to coat the green beans in the broth and sauce.
Hit cancel to turn off the sauté feature.
Lock on the lid and set the vent to sealing. Use manual and set the time for 3 minutes.
When the pressure cooker beeps, turn the venting knob to venting and release the pressure.
When the valve drops, open the lid, turning it away from you to protect yourself from the steam.
Taste the beans and add additional salt and pepper.
These green beans are so good!!
The pressure cooker (Instant Pot in my case) just completely infuses the green beans with the flavor from the bacon and the mushrooms!
I thought the beans were cooked perfectly at 3 minutes, tender, but still with some chew. If you want them Southern style just cook them for about 7 minutes.
More easy side dishes:
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Instant Pot Green Beans with Bacon and Mushrooms
- 1 ½ lbs green beans trimmed
- 8 ounces mushrooms sliced
- 3 slices bacon cut into small pieces
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 cup chicken stock
- salt and pepper
- Turn Instant Pot to sauté. While it comes up to heat, mince the garlic, slice the shallots and slice the mushrooms.
- When the pot is hot, add the bacon. Sauté until just crispy - about 3 minutes.
- Add the mushrooms, shallots and garlic to the pan and sauté until the onions release their moisture - about 5 minutes.
- Pour in the chicken stock and scrape up any brown bits.
- Add the green beans and stir to coat.
- Press cancel to turn off the sauté function. Lock on the lid and turn the venting valve to sealed. Use the manual setting to set the time for 3 minutes.
- When the timer beeps, release the pressure and open the lid carefully away from you. Taste and add salt and pepper.