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    IP Green Beans with Potatoes

    Source of Recipe

    Recipe Introduction

    These were very good, but needed extra time, I felt. The original recipe calls for 5 minutes pressure cook time – I ended up doing mine for 10. I'm sure that many folks would have been perfectly satisfied with them after 5 minutes, but I was raised on REAL country beans - the kind that have given up the fight. So I did another 5 minutes and they were perfect for me (oddly enough, the potatoes weren't overdone). I used country ham rather than bacon and added about 1/4 cup of brown sugar. Also, we felt that the bean/potato ratio was off. Next time, I'd probably use half the amount of potatoes.

    Recipe Link:

    List of Ingredients

    1-1 1/2 lbs Fresh Green Beans, ends trimmed, cut in half
    1 1/2 lbs New Potatoes SEE NOTE ABOVE (red or white. Leave very small ones whole, cut in half or quarter larger ones) [I peel a strip around the middle of each one].
    2/3 lb Thick Sliced Bacon, chopped
    1 Sweet Onion, (Vidalia or Walla Walla) cut in half and sliced
    2 cloves Garlic, minced
    1/2 tsp Salt
    1/2 tsp Pepper
    1 14.5 oz can Chicken Broth, low sodium


    Cut off ends of green beans and cut them in half.

    Push the “sauté” button on the IP. Add the bacon and sliced onions and cook until the onions are soft and the bacon is almost completely cooked. Add the garlic and cook for another minute, stirring.

    Add the salt [NOTE: if using country ham or any other really salty pork product hold off on the salt until the end], pepper, and chicken broth, [and brown sugar, if using]and stir. Make sure to scrape up the fond on the bottom. Add the potatoes and green beans. Stir well.

    Put the lid on the IP and make sure steam release knob is set to “Sealing”. Turn off the “sauté” function and push “Pressure Cook”. Set to 5+ minutes [see my notes].

    When finished cooking do a quick release.

    Serves 8-12




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