Instant Pot Bacon-y Green Beans & Mushrooms

• Gluten free
• Paleo

• Meat

  • 6 oz Bacon

• Produce

  • 1 clove Garlic
  • 1 lb Green beans, fresh
  • 8 oz Mushrooms
  • 1/2 Onion

• Condiments

  • 1 splash Balsamic vinegar

• Baking & Spices

  • 1 Sea salt and pepper

Found on traditionalcookingschool.com

Description

Ingredients

• 1 pound fresh green beans, cleaned and trimmed (while fresh green beans are best, frozen will work in a pinch)
• 6 ounces bacon, chopped
• ½ onion, diced
• 8 ounces mushrooms, sliced
• 1 clove garlic, peeled and minced
• splash of balsamic vinegar
• sea salt and pepper, to taste

Directions

• Place green beans in inner pot of pressure cooker.
• Add enough water to barely cover the beans.
• Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
• If using an electric cooker, set to high for 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).
• If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 1 to 2 minutes (fresh green beans) or 3 to 4 minutes (frozen green beans).
• Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
• With a stove-top cooker, remove from heat.
• Place a towel over the pressure release knob and allow pot to do a quick pressure release.
• When pressure is released, open lid.
• Drain green beans into a colander.
• Set aside.
• Turn pressure cooker to Saute function, or put stove-top cooker over medium heat.
• Add bacon.
• Let fat render.
• Add onions and garlic.
• Add mushrooms a little later, in time for them to get soft, but before bacon is too crispy.
• Once bacon is crispy, onions are translucent, and mushrooms are soft, either turn your electric cooker off or remove stove-top cooker from heat.
• Add green beans back to the cooker, splash with vinegar and stir to combine.
• Season to taste. Enjoy!