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Green beans and potatoes Recipe

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This recipe for Green beans and potatoes, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dorothy Kleber


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

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.

Personal Notes:
Personal 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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