Green Beans With Mushrooms And Bacon
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.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 4 bacon sliceschopped
  • 1 garlic cloveminced
  • 8oz button mushroomssliced
  • 1cup low sodium vegetable broth
  • 1lbs fresh or frozen green beanstrimmed
  • 1/2 medium lemonjuiced
  • 1tbsp balsamic vinegar
  1. 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.
  2. 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.
  3. 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.
  4. Unlock and remove the lid. Stir in the lemon juice and balsamic vinegar.
  5. Serve immediately, or place the green beans in an airtight container and refrigerate for up to 4 days.
Recipe Notes

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