Ingredients: |
Ingredients: 8 Slices of Bacon, chopped 1/2 Red Onion, chopped 1 Clove of Garlic, minced 6-8 Small Yukon Gold Potatoes, Halved 1 Tablespoon Butter 2 Pounds Fresh Haricot Verts or Green Beans, trimmed 3/4 Cup Chicken Broth Olive Oil Salt and Pepper to Taste Fresh Chopped Parsley
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Directions: |
Directions:Press Saute and 20 minutes on your instant pot. Once hot, add the bacon and cook until crisp, stirring occasionally as needed. Remove the bacon to a paper towel lined plate, leaving the grease. Place the onions and garlic in and sauté until tender. Add the potatoes, cut side down and cook until golden, adding a drizzle of olive oil if needed. Add the butter. Throw in the green beans and stir to combine. Add the Chicken Broth and set it to manual, high pressure for 4 minutes. Allow a natural release and then open the lid, season with salt and pepper to taste and stir in the bacon. Sprinkle the chopped parsley all over the top right before serving. |
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Notes: |
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Notes: Ranking of potatoes Yukon Gold – golden flesh inside, waxy, buttery flavor, best for boiling, steaming, and frying Red – thin red skin, waxy, best for boiling, steaming or simmering in a soup New – tender, waxy, thin yellow or red skin, best for boiling, baking, frying or roasting Fingerlings – finger shaped, come in a variety of colors, best for roasting whole or halved Russet – aka Idaho potatoes, starchy, best for baking, mashing or frying
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