Slow Cooked Green Beans In The Instant Pot Recipes

SLOW COOKER GREEN BEANS

Steps:

• Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

INSTANT POT GREEN BEANS

Steps:

• Fill the Instant Pot with water, salt, and green beans.
• 0 minutes manual pressure.
• Quick pressure release.
• Remove from water. They taste amazing like this, but you can add pepper or butter!

INSTANT POT® SOUTHERN-STYLE GREEN BEANS FROM A CAN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until almost crispy, about 8 minutes. Take your time cooking the bacon in order to render out all the fat. Add onions and cook, stirring frequently, until soft and translucent, about 3 minutes.
• Pour in vinegar and scrape up the brown bits from the bottom of the pot. Pour in beans and their liquid; season with salt and pepper. Stir in radishes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

SLOW-COOKED GREEN BEANS

Steps:

• Place beans in a 5-qt. slow cooker. Mix remaining ingredients; pour over beans and toss to coat. Cook, covered, on low until heated through, 2-3 hours. Serve with a slotted spoon.

INSTANT POT CREAMY BEANS AND GREENS

Steps:

• Place the beans, bay leaves, garlic, rosemary, olive oil, salt, pepper and 6 cups water in a 6-quart Instant Pot® and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high (or "beans" setting) and cook for 1 hour. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
• While the beans cook, rinse the chard and kale. Remove the tough inner ribs from each leaf, then slice the leaves into 2-inch pieces. Set aside.
• Being careful of any remaining steam, unlock and remove the lid of the pot. Remove and discard the bay leaves. Set the pot to normal saute. Working in batches, stir in the Swiss chard, kale and spinach. Cook, stirring occasionally, until the greens are tender and you have a thick, creamy stew, 5 to 7 minutes.
• Taste the stew and add more salt or pepper if needed. Ladle the stew into shallow bowls, drizzle with a little olive oil, sprinkle with chives and serve with chunks of baguette.