Vegetable Quinoa Tabbouleh
Green Beans With Mushrooms And Bacon
|By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest|
These green beans taste just like the ones my grand-mother made during my childhood in the Midwest. I’ve made it easier and healthier than her recipe, though, adding mushrooms and using just a few slices of bacon to add a salty and smoky flavor. The green beans need only 2 minutes of cooking time at high pressure, making this recipe a snap.
|Browse Category||Side Dishes|
|Diet||Dairy Free, Gluten Free|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Bacon, Beans, Garlic, Lemon Juice, Mushrooms, Vegetable Broth|
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 4 bacon slices chopped
- 1 garlic clove minced
- 8 oz button mushrooms sliced
- 1 cup low sodium vegetable broth
- 1 lbs fresh or frozen green beans trimmed
- 1/2 medium lemon juiced
- 1 tbsp balsamic vinegar
- Select Sauté and let the pot heat up for about 2 minutes. Add the bacon, garlic, and mushrooms and sauté for about 6 minutes, until the bacon starts to brown.
- Press Cancel. Add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the green beans to the pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 2 minutes (4 minutes if using frozen green beans). Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
- Unlock and remove the lid. Stir in the lemon juice and balsamic vinegar.
- Serve immediately, or place the green beans in an airtight container and refrigerate for up to 4 days.
MEAL PREP TIP: Don’t skip the lemon juice in this dish. It locks in the beans’ green color and adds a nice bright flavor to the dish. GLUTEN-FREE OPTION: Make sure the vegetable broth is gluten-free. Some broths are made using gluten products.
PER SERVING Calories: 104; Fat: 6g; Carbohydrates: 7g; Fiber: 3g; Protein: 8g; Sodium: 311mg
The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Author Bio:Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer. Book Description: Healthy, ready-to-go meals―Instant Pot® fast Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long. Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together. The Healthy Meal Prep Instant Pot Cookbook includes: • BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®. • MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook. • 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals. Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.
All recipes by : The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
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