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.