Instructions

• First, melt 2 tablespoons of butter in a large skillet over medium heat. This is where the cooking journey starts.
• Add in the minced garlic, sauté it for about a minute until you catch that amazing fragrance filling the kitchen.
• Stir in the sliced mushrooms and cook them for 5 to 7 minutes. You want ‘em browned and tender but not mushy — get that perfect color.
• Now add your green beans and the remaining 2 tablespoons of butter to the skillet. Give everything a good stir so the butter coats the veggies.
• Transfer this mix into your pressure cooker. Seal it up tight with the sealing ring properly in place to avoid any leaks.
• Set your pressure cooker to cook under high pressure for about 4 minutes. Wait for the pressure build and that satisfying valve hiss to let you know it’s working.
• Once time's up, carefully use steam cues to do a quick release — watch out for that steam vent! You wanna keep the green beans still crisp, so don’t overdo it.
• Open the cooker, season everything with kosher salt and freshly ground black pepper. Sprinkle with minced fresh parsley if you want a fresh twist before serving.