If you're looking for an easy and delicious green beans and potatoes recipe, your search ends here. This pressure cooker version not only speeds up cooking time but also ensures that the flavors are locked in, giving you a flavorful, healthy, and comforting side dish or even a standalone meal. In this blog post, we'll walk through how you can achieve these perfectly tender, flavorful green beans with potatoes using a pressure cooker.
Ingredients
- 1 pound fresh green beans, trimmed
- 1/2 pound baby red potatoes, quartered
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
💡 Note: If you prefer your dish spicier, feel free to add a pinch of red pepper flakes!
Step-by-Step Guide
1. Prepare the Ingredients
- Wash the green beans and trim the ends. Slice the potatoes into quarters or similar-sized pieces.
- Chop the onion and mince the garlic.
2. Sauté the Base
- Heat the olive oil in your pressure cooker over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and sauté for an additional minute.
3. Combine Ingredients
- Add the green beans, potatoes, and Italian seasoning into the pot.
- Stir in the broth, ensuring it just covers the beans and potatoes.
- Season with salt and pepper to your liking.
4. Pressure Cook
- Secure the lid on your pressure cooker.
- Set it to high pressure and cook for 4-6 minutes. Adjust cooking time if your beans or potatoes are larger.
- Perform a quick release once the cooking time is over.
5. Final Seasoning
- Check for seasoning and adjust if necessary. If the vegetables have absorbed most of the broth, you can add a little more or a splash of water to ensure there’s some liquid to create a light sauce.
🌟 Note: If you want to add a creamy texture, stir in a dollop of cream or milk just before serving.
6. Serve
- Serve your green beans and potatoes hot, perhaps with some crusty bread to soak up the savory juices.
Nutritional Benefits
This recipe isn’t just about taste; here’s what you’re also getting:
| Ingredient | Benefits |
|---|---|
| Green Beans | Rich in fiber, vitamins C, K, and beta-carotene |
| Potatoes | High in potassium, vitamins C and B6, iron, and fiber |
| Olive Oil | Healthy fats, anti-inflammatory properties |
| Garlic & Onion | Antioxidants, good for heart health and digestion |
By opting for a pressure cooker, you retain most of these nutrients due to the shorter cooking time, making this dish not only comforting but also nutritious.
Wrapping Up
This easy pressure cooker recipe for green beans and potatoes showcases how a straightforward combination of ingredients can yield a dish that’s both delicious and good for you. With minimal preparation and cooking time, this recipe is perfect for those nights when you need something quick but still want to enjoy a homemade meal. Whether you’re serving it as a side or making it the star of your plate, the tender green beans with potatoes will impress with their simplicity and flavor.
Can I use frozen green beans for this recipe?
+
Yes, you can use frozen green beans. Just ensure they are not thawed, and adjust the cooking time accordingly, as frozen beans might need a couple of extra minutes to cook through.
What other types of potatoes can I use?
+
You can use Yukon Gold or fingerling potatoes, but keep in mind to adjust the cooking time as they might cook faster or slower than baby reds.
Can this dish be made vegetarian or vegan?
+
Absolutely, just use vegetable broth instead of chicken broth, and skip any non-vegan additions like cream.
