Instant Pot Green Beans and Potatoes

This is the kind of comfort food that feels like something grandma made—but with way less time in the kitchen.
Instant Pot Green Beans and Potatoes bring together soft, buttery potatoes and tender green beans in a warm, savory broth that tastes like it simmered all afternoon.

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Whether you serve it on the side of roasted chicken, pile it onto a plate with cornbread, or scoop it up with a spoon straight from the pot, this is one of those humble dishes that just works. It’s earthy, simple, and always satisfying.
And if you grew up with Southern-style green beans, this is going to hit you right in the nostalgia—in the best way.

Thanks to the Instant Pot, you can get those deep, slow-cooked flavors in under 30 minutes, without hovering over the stove.

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Why It Works

This dish doesn’t rely on much—but the results are cozy, rich, and downright addictive.
It’s proof that simple food can still feel like something special when done right.

• Fast version of a slow classic – The Instant Pot breaks everything down just right without overcooking.
• One pot, no mess – No boiling water or draining needed. Just season and set it.
• Naturally hearty and gluten-free – Comforting without being heavy.
• Customizable – Add onions, garlic, ham, bacon, or keep it totally meatless.
• Works as a meal or side – Stretch it with broth, pair with bread, or serve next to a protein.

It’s the kind of recipe you can throw together with pantry basics and still feel like you’re eating something full of care.

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What You’ll Need to Make It

This recipe doesn’t ask for much—just a few solid ingredients and a little seasoning.
You can build on it if you want, or keep it stripped back and let the vegetables shine.

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• Baby Red or Yellow Potatoes – Creamy, bite-sized, and hold their shape well. Cut in half if large.
• Fresh Green Beans – Trim the ends. If you like them soft and stewed, increase cook time slightly.
• Onion & Garlic – Sautéed first for that deep, savory base.
• Vegetable or Chicken Broth – Adds richness and keeps everything moist.
• Salt, Pepper, Olive Oil – The basics that make everything better.
• Optional Add-Ins: Crumbled bacon, smoked paprika, chopped ham, red pepper flakes, or a splash of apple cider vinegar for brightness.

Whether you want smoky and rich or light and clean, this recipe makes room for both.

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How to Make It in the Instant Pot

Once your veggies are prepped, this recipe is mostly hands-off—and it makes the whole kitchen smell amazing.

• Start with sauté – Heat the olive oil in your Instant Pot. Sauté chopped onion for 2–3 minutes until soft. Add garlic and cook another 30 seconds until fragrant.
• Add the potatoes and broth – Toss in the baby potatoes and pour in the broth. Season with salt and pepper. Stir well to combine.
• Layer the green beans – Place the trimmed green beans on top of the potatoes. Don’t stir—this keeps the beans above the liquid so they steam instead of stew.
• Pressure cook – Seal the lid and set to high pressure for 5 minutes. Let it naturally release for 5–10 minutes before carefully opening the lid.
• Taste and finish – Stir everything together gently. Add more salt or pepper to taste. Drizzle with olive oil or a splash of vinegar if you like a sharper finish.

It’s warm, savory, and somehow both filling and light all at once.

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What to Serve With It

This dish plays well with others. It’s cozy enough to stand alone but also works beautifully alongside bigger mains.

Pairing	Why It Works
Roast Chicken or Turkey	A classic, comforting side that balances the plate
Pork Chops or Sausages	Hearty mains that need a mellow companion
Grilled Fish or Salmon	Light proteins pair well with buttery vegetables
Cornbread or Buttermilk Biscuits	For soaking up all the savory broth
Fried Tofu or Tempeh	Keeps things plant-based without losing the comfort factor
Sautéed Greens	Adds contrast and extra depth to the meal
Soft-Boiled Eggs	Add richness and turn it into a full meal bowl

Whether it’s a weeknight or a slow weekend meal, it’s hard to go wrong.

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How to Store and Reheat It

This dish keeps well and makes even better leftovers.
The flavors continue to meld as it sits.

Storage Tips

• Let everything cool completely before storing.
• Store in an airtight container in the fridge for up to 4 days.
• Freeze if needed—just expect the beans to soften a bit more upon reheating.

Reheating Tips

• Microwave: Add a splash of broth or water and heat in short bursts, stirring halfway.
• Stovetop: Reheat over low heat, stirring occasionally, until warmed through.
• Add extra broth if needed – It helps keep the texture smooth and the potatoes from drying out.

It reheats beautifully for lunch, especially with a little bread or egg on the side.

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Instant Pot Green Beans and Potatoes FAQ

Can I use frozen green beans?

Yes, but fresh is better for texture. Frozen ones may get softer and break down more during cooking.

What kind of potatoes work best?

Baby red or Yukon gold potatoes are ideal. If using russets, cut them into large chunks so they don’t fall apart.

Can I add meat?

Definitely. Diced ham, crumbled bacon, or even sliced smoked sausage all work well here.

Do I have to sauté the onion first?

Not strictly, but it adds depth. If you’re short on time, you can skip it and add raw onion with the broth.

Can I make this in advance?

Yes. It’s great for meal prep and keeps its texture well in the fridge. Just don’t overcook if you plan to reheat multiple times.