- 1 pound fresh green beans trimmed and cut in half
- 8 ounces sliced ham diced
- 1 cup diced red onions (about half an onion)
- 5 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Recommended Method Using Steamer Basket:
- Add all ingredients to the steamer basket. Stir to mix them.
- Secure and seal the lid. Cook at high pressure for 4 minutes. As soon as it’s done, manually release pressure by carefully turning the release knob to its venting position.
- Uncover and stir. Add additional salt and pepper to taste. Serve while hot.
Alternate Method Without Steamer Basket:
- Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add garlic, onions, and 2 tablespoons butter. Cook for a few minutes, stirring frequently.
- Add ham and cook for a few minutes, stirring frequently. Turn off the sauté mode. Scrape up any brown bits stuck to the bottom of the pot.
- Add green beans, 1/4 cup water, salt, and pepper. Stir together.
- Cook at high pressure for 4 minutes. As soon as it’s done, manually release pressure by carefully turning the release knob to its venting position.
- Uncover and stir. Thoroughly strain to remove the liquid. Add additional salt and pepper to taste. Serve while hot.
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 130 (26% from fat)|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Net Carb 6.5g|
|Total Carb 10g||3%|
|Dietary Fiber 3.5g||14%|
NOTES & TIPS
Steamer Basket. I recommend using a steamer basket because the green beans will exude liquid as they cook, and the basket makes it easier to strain out the liquid. However, it’s not absolutely necessary and the recipe includes instructions for those of you cooking without a steamer basket. You’ll just have extra work at the end straining out the excess liquid. Instant Pot Size. I’ve tested this recipe in a 6 quart Instant Pot. It should also work well for other sizes, but you might have to adjust the amount of water added so that the pot can come to pressure. Serving Sizes. The recipe yields 4 servings as a side dish or 2 servings as dinner portions.