Try these perfectly cooked green beans using the Instant Pot and served with delicious butter, salt and cracked pepper. You don’t need much else!
4 oz / 120 g fine green beans
1 tablespoon of butter or olive oil
½ teaspoon sea salt
¼ teaspoon cracked pepper
Chop the tails off the beans and cut them in 2-3 parts, depending on their length. You can also leave them whole.
Add the green beans to the Instant Pot with 1 cup of water. Pop the lid on and lock, making sure the top valve is pointing to Sealing. Set the pressure to LOW for 0 (zero) minutes. Even though the timer is set to zero, the beans will still cook during the pressurizing of the pot. Once the cooking stops, use a quick release to let off the pressure (simply point the top valve to Venting and step away). Don’t leave the beans on natural pressure release for too long as they will continue to cook and can get a little too soft. If you do like softer beans, then let the pressure to release naturally for a few minutes before moving the valve to Venting.
Strain the beans and transfer to a bowl. Add a dollop of butter of the top and sprinkle with sea salt and some freshly ground black pepper. Serve right away with your favorite main dish.
Make ahead tip: you can cook the beans ahead of time and rinse them under cold water before storing in the refrigerator. Before serving, simply heat the butter in a pan and reheat the beans, seasoning them with salt and pepper.