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!
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.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 (#ad) on hand too, Better than Bouillon (#ad) 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.
I'm also using red potatoes, since they have tender skins - yellow potatoes that are popular today, are also a great option - and both don't need to be peeled. I do like to give them a good scrub with a plain Scrub Daddy sponge (#ad) that I keep in the potato bin to use 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.
For more of my favorite green bean recipes, check out the collection on my Pinterest page here!
Unable to view the printable above on your device? Tap/click here.
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