Instant Pot Green Beans with Potatoes, Bacon, and Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1-2 tbsp. sauté oil
1 lb. thick-cut bacon, chopped into about 1” thick slices
1 yellow or sweet onion, diced
2 tbsp. Cajun seasoning
1 tsp. black pepper
½ tsp. salt, or to taste
2 garlic cloves, minced
1 14.5 oz. can chicken broth
1-1 ½ lbs. fresh green beans, rinsed and ends snapped off
1 ½ lbs. small red or yellow potatoes, cut into halves or quarters depending on the size of the potato
1 14 oz. can Frank’s Kraut, not drained
Instructions
- Using a 6-quart or larger Instant Pot, turn the sauté function to ON.
- Add the oil to the bottom of the Instant Pot insert. Next, add the sliced bacon. Cook, stirring often, until the bacon starts to become crispy, about 15 to 18 minutes.
- Using a slotted spoon, remove the bacon from the pot and transfer to a paper towel-lined plate. Using oven mitts, remove the Instant Pot insert and very carefully pour all but about 2 tablespoons of bacon fat out of the insert and return to the Instant Pot.
- With the sauté function still set to ON, add the diced onion, Cajun seasoning, black pepper, and salt. Cook, stirring occasionally, until the onion is soft and translucent; about 10 to 12 minutes.
- Next, stir in the garlic and turn OFF the sauté function.
- Pour the chicken broth into the Instant Pot. Using a wooden or silicone spatula, scrape the bottom of the pot to deglaze.
- Add in the green beans, potatoes, and Frank’s Kraut. Stir gently to combine.
- Place the lid securely on the Instant Pot and turn the Steam Release knob to the SEALING position. Press the Pressure Cook button and adjust the time to 5 minutes on HIGH. The Instant Pot will take about 10 minutes to come to pressure and then it will begin counting down the cook time.
- When the cook time is finished, turn the Steam Release knob to VENTING and do a quick pressure release.
- When the steam has finished releasing, remove the lid and serve.
