A long, long time ago my wife and I used to sit around and French cut a bunch of fresh green beans. Then she would cook them down Southern style (what other way is there, really?) with potatoes and she would make a huge pot of rice.
It’s always been a favorite of ours, but it’s work dude. Frenching green beans ain’t quick! Cooking those suckers down on the stove ain’t quick! So one day I was bugging her to make some green beans and potatoes and she kept putting me off – too much work blah blah blah.
I’m no quitter though and the nagging continued. Finally, she relented and threw in un-Frenched green beans, potatoes and other goodies into her new fangled electric pressure cooker. This was way before Instant Pot. There were no real recipes out there. This was totally untested and of course, I didn’t have much faith in the process.
But when the food was done, it was like she had cooked it down on the stove! Yes! Needless to say we have it all the time now because it’s so damn quick. Sometimes we put bacon, sometimes leftover ham, sometimes sausage and honestly, sometimes no meat at all.
We love to eat this over hot, fluffy white rice, but if rice is not your thing, just skip that step. We cook the rice at the same time in a stackable pot pot in pot method. Even if you’re not gonna eat the rice with the green beans, you could cook it anyway and freeze it for another time. You can’t go wrong with a big slab of cornbread either!
Before we get into it though, I just wanted to clarify something about the meat in this. You don’t have to use bacon or sausage or ham. You can lay a smoked turkey wing on top of the beans or you can use Canadian bacon – bonus points if you made it yourself! Vegetarian version, leave out the meat and sub veggie broth for chicken.
Southern Style Green Beans and Potatoes (and rice)
Green beans and potatoes taste slow cooked on the stove, but in a fraction of the time! Rice cooks at the same time with the PIP (pot in pot) method!
- 1 pound fresh green beans washed and cut to your liking or you can keep them long
- 1/2 pound baby potatoes cut into quarters
- 1 cup chicken broth or vegetable broth if vegetarian
- 1 small onion chopped
- 5 slices bacon chopped into pieces
- 1 link your favorite sausage sliced or chunked
- 1/2 teaspoon Tony Chachere's or your favorite Cajun seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup white rice
- 1 cup water
- 1/4-1/2 teaspoon salt
- 1 pat butter
Hit the saute button on your pressure cooker. When pot is hot, add your bacon or sausage or ham, or whatever your meat of choice is, and brown. About halfway before it browns, add your chopped onion and saute them together.
When done, turn the pot off. Add in the remaining ingredients except the rice and the 1 cup of water. Stir to combine.
Place one cup of rice, salt, and one cup of water together in a pressure cooker safe vessel. Swish it about. Add the pat of butter on top. Place it your trivet down over the green beans and set the rice pot on the trivet.
Pressure on high for 10 minutes, letting the pressure come down naturally for at least 5 minutes. Release remaining steam and carefully remove the trivet and the rice. You could quick release if you're in a hurry. Fluff the rice with a fork.
I have these stackable pots. They are perfect for the 6 quart pressure cookers. We really like these and use them all the time.
You can use a stainless steel bowl or any oven safe vessel that would be safe for the oven.