Best Instant Pot Creamy Beans And Greens Recipes

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INSTANT POT GREEN BEANS



Instant Pot Green Beans image

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
1/4 cup chopped fresh parsley
3 tablespoons butter, melted
2 tablespoons minced chives
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Chopped toasted walnuts, optional

Steps:

  • Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set green beans in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure; drain. , Return beans to pressure cooker. Add parsley, butter, chives, lemon juice, salt and pepper; toss to coat. If desired, sprinkle with nuts.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

INSTANT POT CREAMY BEANS AND GREENS



Instant Pot Creamy Beans and Greens image

Provided by Megan Mitchell

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

1 pound dried great Northern beans, picked though and rinsed
3 bay leaves
2 garlic cloves, peeled and gently smashed
3 tablespoons chopped rosemary
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch Swiss chard
1 bunch Lacinato (Tuscan or dinosaur) kale
3 ounces baby spinach
3 tablespoons minced chives
Crusty French baguette, toasted

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.

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