Sunday, July 5, 2020

Instant Pot Green Beans, Potatoes and Andouille

Fresh green beans, trimmed and snapped and layered in with salt pork, onion, sliced smoked andouille sausage, plenty of freshly cracked black pepper and pork or chicken base or stock, cooked in the Instant Pot.

Instant Pot Green Beans, Potatoes and Andouille

I absolutely love a pot of slow stewed, fresh green beans, so much so, that I can literally make a meal of a pot, especially when you throw in some ham or andouille sausage! Just give me that and some cornbread, and I am in heaven y'all!

I use my Instant Pot {affil link}, or one of my other electronic pressure cookers a lot, yes, even in the summer. I was never real attached to a slow cooker much, but I do a lot of cooking in the Instant Pot. This Instant Pot version of green beans comes in right up there along with the slow stewed version, even though instead of hours slow stewing, they come together in just minutes. I've made them enough times now, varying the way I do them, that I'm finally ready to publish a standalone version. No worries if you don't have an Instant Pot though - just click here to get to my slow-stewed, stovetop version!

Here's how to make these Instant Pot Green Beans with Potatoes and Andouille Sausage, and as always, the full recipe text with instructions and measurements, along with a printable copy you can carry to your kitchen are found further down the page. Just swipe or scroll past the pictures!

I sometimes grow my own beans, but when I don't, I just pick them up in bulk at the farmer's market or grocery store. These are from a local farm that also has a U-pick service, although it's always too hot for me when it's finally time to pick. Rinse, trim and snap green beans in half or thirds. Although I do keep Kitchen Basics stock on hand too, Better than Bouillon is a pantry staple for me. It's great to have on hand when you only need a cup or two. I'm using the ham base today, which I often use with beans. Both of these are superior products, in my opinion, and I have them on hand all the time. {affil links}


I'm also using red potatoes, since they have tender skins and don't need to be peeled. I do like to give them a good scrub with a plain Scrub Daddy sponge that I keep solely for potatoes. I'm also using the original version of a local Alabama smoked sausage, which is something else I always keep on hand in the freezer.


I've tried a couple of different ways to do this. Electronic pressure cookers, like the Instant Pot, are so quick cooking, layering can make a difference in the texture, but also in the flavor since we're not slow stewing like we typically would. I like to place half of the green beans in the pot then top with half of the salt pork/fatback, or bacon if you're rather, then potatoes, black pepper, onion, and smoked sausage. Repeat layers with remaining half of ingredients. Dissolve the ham base in hot water and pour over. You can also just use chicken stock. Seal and set for a 4 minute manual cook. Quick release.


Taste, add salt if needed and adjust for pepper as well, give it a gentle toss and taste again.


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Recipe: Instant Pot Green Beans, Potatoes and Andouille

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 05 min

Total time: 20 min
Yield: About 4 to 6 servings

Ingredients
  • 2 pounds fresh green beans, trimmed and snapped
  • 4 to 6 new or small red potatoes, scrubbed and quartered
  • 4 ounces salt pork, fatback or bacon, cubed, sliced or quartered
  • 1/2 teaspoon freshly cracked black pepper, or to taste
  • 1 medium sweet or yellow onion, diced large
  • 1/4 pound andouille or other smoked sausage, sliced 1/2 inch thick
  • 1-1/2 cups hot water
  • 2 teaspoons ham or chicken base
  • Salt and additional pepper, or Cajun/Creole seasoning, to taste, only as needed
Instructions

Rinse, trim and snap green beans in half or thirds; scrub and quarter the potatoes. Place half of the green beans, salt pork, potatoes, pepper, onion, and smoked sausage in the pot. Repeat layers with remaining half of ingredients. Dissolve base in hot water and pour over. Seal and set for a 4 minute manual cook. Quick release. Taste and adjust seasonings, adding salt only if needed. Gently toss.

Cook's Notes: Chicken stock/broth may be substituted for the base and water. I highly recommend Kitchen Basics as it is a highly flavored stock product. Vegetables cook so quickly in an Instant Pot that quick release is necessary to prevent overcooking. Once pressure has been released, be sure to rinse the lid inside and out so it doesn't clog from the juicy steam!

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Posted by on July 7, 2020
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