Green Beans with Potatoes and Bacon with Chicken Broth Low

Serves 4 in about 45 minutes. The pot starts with sweet onion cut, then garlic.

Ingredients

• 1 - 1 ½ lbs fresh green beans, ends trimmed, cut in half
• 1 ½ lbs new potatoes (red or white. leave very small ones whole, cut in half or quarter larger ones)
• ⅔ lb thick sliced bacon, chopped
• 1 sweet onion, (vidalia or walla walla) cut in half and sliced
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp pepper
• 1 14.5 oz can chicken broth, low sodium

Method

1. Prepare the green beans by cutting off the ends and cutting the beans in half. keep it nearby.
2. If the potatoes are pretty small, leave them whole. If they are larger, either quarter or cut them in half. keep it nearby.
3. Turn on the Sauté feature of your pot. Tip in the chopped bacon and the sliced onion. Cook, while stirring now and then, until onions soften and bacon is looking mostly done.
4. Stir in the garlic and cook for a instant, stirring.
5. Stir in the salt, pepper, chicken broth, and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
6. Stir in the potatoes and green beans. Stir.
7. Set the lid on and set the steam release knob to the Sealing position.
8. Turn off the Sauté setting, then press the Pressure Cook/Manual button or dial. Then use the + or - button or dial to select 5 minutes. The pot will take a few minutes to come to pressure.
9. When the cook time is finished, do a Quick Release of the pressure by turning the steam release knob to the Venting position.Watch it as once in a while the broth may spew out with the steam. If this happens, turn the knob back to Sealing (use a spoon handle).
10. Plate with some of the "pot likker" (liquid from the pot) so you can enjoy all of that flavor. Corn bread is very good to sop up that likker with!

More instant pot ideas are in the instant pot collection.