Country Ranch Green Beans 'and Potatoes with Bacon

The pot lid rattles and you know dinner is almost ready.

That sound just hits different. Youg standing there, maybe doing a little kitchen dance, while your pressure cooker does all the heavy lifting. The float valves up and you can feel the pressure building. Soon, the valve hiss will signal its time for a slow release or quick release, and dinners gonna be on your table.

The smell? Oh man, you start to smell that bacon and garlic waftin through your kitchen. It makes you wanna pull off the sealing ring and check, but nah, gotta wait it out just a bit longer. This kinda meal, its worth that anticipation.

Its funny how a few green beans and potatoes can turn into something so comforting. You spot those little baby potatoes softenin up and the green beans soaking up all that smoky goodness. When the lid comes off, youre gonna see it all steamin and ready to dig in. That rattle is the last little drumroll before your taste buds get the show.

The Real Reasons You Will Love This Method

• Fast cooking means you get dinner on the table quicker without slaving over the stove.
• The sealing ring keeps all those flavors locked in, so the beans and potatoes soak up the smokey bacon goodness perfectly.
• Less mess and fewer pots to clean, cause everything cooks right in one pot.
• The float valve lets you know when its at pressure, so no guessin or stress.
• Using quick release or slow release helps you control the texture just right tender but still firm.

What Goes Into the Pot Today

• 2 pound bacon, cooked with 3-4 tablespoons grease reserved
• 1 small onion, diced
• 2 pounds whole green beans, ends trimmed
• 12 cups chicken stock
• 1 teaspoons granulated garlic or garlic powder, divided
• 1 teaspoon kosher salt, divided
• 2 teaspoon freshly ground black pepper, divided
• 2 pounds baby potatoes, halved
• 2 tablespoons butter

First off, you gotta have that bacon crisp, thats where the soul of the dish is. The crispy bits and that bacon grease are gonna amp the flavor like nobodys business. The diced onion adds a little sweetness and helps the whole dish get balanced.

Green beans? Fresh and trimmed so they dont get all stringy. Potatoes gotta be baby ones, halved so they cook through nice and tender. Chicken stock brings moisture and oomph, while the granulated garlic, salt, and pepper give that classic southern seasoning. Butter finishes it off with a smooth, rich touch.

The Full Pressure Cooker Journey

1. Cook that bacon in a large skillet over medium heat till its nice and crispy. Scoop it out and save 3-4 tablespoons of that bacon grease right in the pan.
2. Add diced onions to the skillet with the bacon grease and saute9 until translucent, about 3 to 4 minutes. That smell starts to get you ready!
3. Toss in the halved baby potatoes and cook for around 5 minutes, stirring sometimes so they soak in the flavor.
4. Now add your trimmed green beans right on top, then pour in the chicken stock. Make sure you sprinkle 1 teaspoon granulated garlic, 2 teaspoon kosher salt, and 2 teaspoon black pepper all over the veggies. This spices it up gently.
5. Seal that pot up, carefully checking that sealing ring is in place, and set your pressure cooker to cook at high pressure for about 5 minutes. Watch the float valve pop up, then hold on for a valve hiss.
6. Once its done cooking, you can decide quick release or slow release depending on how soft you want the beans. I usually go slow release so things dont get mushy.
7. Open the lid and stir in the remaining garlic, salt, and pepper. Then toss in the butter and crisped bacon pieces, stirring everything so butter melts and bacon spreads its flavor love.
8. Cook it low and slow with lid off for another 2 to 3 minutes just to let everything warm through and get coated nicely. Serve warm and enjoy the goodness you made.

Easy Tweaks That Make Life Simple

• Use pre-cut green beans from the store if youre in a rush  just rinse and add as usual.
• Swap out chicken stock for veggie broth if you wanna keep it vegetarian (skip bacon for that one).
• If youre short on time, cook the potatoes in the pressure cooker by themselves first with quick release, then add the rest to finish.
• Use garlic powder if you dont have granulated garlic handy, it works real good and blends in smooth.

What It Tastes Like Fresh From the Pot

Right when you lift the lid, you get hit by the smoky aroma of bacon mixed with garlic and buttery goodness. Its warm and homey, kinda like a big southern hug.

The green beans hold a tiny bit of snap but are tender enough to melt in your mouth. Every bite carries that rich bacon flavor thats soaked deep inside the beans and potatoes.

Baby potatoes come out creamy and soft, balanced so you dont lose their texture but they soak in all the spices perfectly. Pepper adds just enough kick to make it interesting without overpowering.

The butter pulls it all together with a velvety finish that coats your tongue in comfort. You notice little crispy bacon bits in almost every bite giving it that tasty crunch.

Keeping Leftovers Fresh and Ready

• Cool the leftovers quickly before storing them in airtight containers in the fridge. Theyll keep good for 3 to 4 days.
• If you wanna take it further, freeze portions in freezer-safe bags or containers for up to 3 months. Just thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop or in your pressure cooker using the steam function to keep the green beans from getting mushy. Avoid microwave if you can for best texture.
• Sometimes adding a splash of fresh chicken stock or water while reheating helps rehydrate those potatoes and beans if they got a bit dry.

Your Most Asked Questions Answered

• Can I use fresh green beans instead of frozen? Yup, fresh works great here especially when trimmed well. Frozen beans might get mushy since the cook time is short.
• How do I know when my pressure cooker is at the right pressure? That float valve pops up when pressures reached and youll hear the valve hiss when its doing its thing. Always watch those closely.
• Whats the difference between quick release and slow release? Quick release means releasing the pressure fast by moving the valve, while slow release lets the cooker cool down naturally. Slow release helps keep beans tender without turning mushy.
• Can I make this recipe vegetarian? Sure thing, just skip the bacon and use veggie broth for a nice twist.
• Do I need to use a sealing ring? Yep, the sealing ring is what traps all the steam inside so your veggies come out cooked perfect. Make sure its seated right or youll lose pressure.
• Why are my potatoes sometimes hard after pressure cooking? Usually cause theyre too big or you didnt cook them long enough. Halve baby potatoes or cut bigger ones smaller for even cooking.

For more easy comfort food recipes, dont miss our Samoa Box Mix Brownies that are a breeze in the pressure cooker. Or try out our Greek Yogurt Blueberry Cake for a pressure cooker dessert that delights every time. For those cozy dinner nights, our Make Amazing Ricotta Pizza With Spicy Honey Swirl is a fan favorite that comes together fast and flavorful.

Southern Green Beans with Potatoes and Bacon

A comforting Southern dish of tender green beans and baby potatoes cooked perfectly with smoky bacon in a pressure cooker. Quick to prepare, packed with flavor, and ideal for a hearty family meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 people

Calories 350 kcal

Ingredients

  

Main ingredients

• 2 pound bacon cooked with 3-4 tablespoons grease reserved
• 1 small onion diced
• 2 pounds whole green beans ends trimmed
• ½ cups chicken stock
• 1 teaspoon granulated garlic or garlic powder divided
• 1 teaspoon kosher salt divided
• ½ teaspoon freshly ground black pepper divided
• 2 pounds baby potatoes halved
• 2 tablespoons butter

Instructions

 

Instructions

• Cook that bacon in a large skillet over medium heat till its nice and crispy. Scoop it out and save 3-4 tablespoons of that bacon grease right in the pan.
• Add diced onions to the skillet with the bacon grease and saute9 until translucent, about 3 to 4 minutes. That smell starts to get you ready!
• Toss in the halved baby potatoes and cook for around 5 minutes, stirring sometimes so they soak in the flavor.
• Now add your trimmed green beans right on top, then pour in the chicken stock. Make sure you sprinkle 1 teaspoon granulated garlic, ½ teaspoon kosher salt, and ½ teaspoon black pepper all over the veggies. This spices it up gently.
• Seal that pot up, carefully checking that sealing ring is in place, and set your pressure cooker to cook at high pressure for about 5 minutes. Watch the float valve pop up, then hold on for a valve hiss.
• Once its done cooking, you can decide quick release or slow release depending on how soft you want the beans. I usually go slow release so things dont get mushy.
• Open the lid and stir in the remaining garlic, salt, and pepper. Then toss in the butter and crisped bacon pieces, stirring everything so butter melts and bacon spreads its flavor love.
• Cook it low and slow with lid off for another 2 to 3 minutes just to let everything warm through and get coated nicely.
• Serve warm and enjoy the goodness you made.
• Optional: Use quick release if preferred for texture control.

Notes

The sealing ring is crucial to trap steam; ensure it is seated properly. Use quick or slow release based on your texture preference. Leftovers keep well refrigerated for 3-4 days or frozen for 3 months.