Potatoes and Green Beans in Pressure Cooker: Grandma’s Recipe is a main dish that smells like home.
It’s one of those simple recipes, yet complete, passed down from generation to generation, that with a few ingredients and a pinch of love bring authentic flavors to the table. Thanks to the pressure cooker, the cooking is quick and the result is surprisingly tasty: the potatoes remain soft, the green beans flavorful, perfectly seasoned by the dressing. Ideal for those looking for a genuine, vegetarian dish ready in a few minutes. Perfect to prepare in advance.
The recipe for potatoes and green beans in a pressure cooker was taught to me by my mom, now a grandma, who used the pressure cooker when it was still a “novelty” in the kitchen. Just a few ingredients, always the same: potatoes, green beans, garlic, a few tomatoes, and a drizzle of good oil. But the taste was special, and it still is today. Preparing it takes me back there, to my childhood, with the aroma wafting from the hissing lid.
Today I share it with you, hoping it will become part of your table too.
Before moving to the recipe description, I recommend taking a look at the other interesting recipes and the FAQs and tips you’ll find below.
READ TIPS AND FAQs AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Pressure Cooker
- Cuisine: Local
- Seasonality: Spring, Summer
Ingredients
- 10 1/2 oz green beans
- 10 1/2 oz potatoes
- piccadilly tomatoes
- garlic powder (or 1 fresh clove)
- extra virgin olive oil
- salt
- 1 glass water
- parsley
Tools
- 1 Pressure Cooker
Steps
Trim the green beans, cut them in half, and rinse them well.
Peel the potatoes and cut them into pieces.
Sauté the tomatoes with garlic, oil, and chopped parsley stems.
Pour in the potatoes and green beans, then stir to flavor with the sauté.
Add the water, close the pot, and bring it to pressure, counting 4 minutes from the whistle.
Depressurize the pot over low heat and salt to taste, simmering just long enough for the salt to dissolve and flavor everything. Turn off and serve.
Tips and Storage
The indicated doses are for 2 people, so the dish is finished in a day. Anyway, it can also be prepared one or two days in advance; just keep it in an airtight container, even vacuum-sealed.
If you want an extra touch, at the end of cooking you can season with a drizzle of raw olive oil, chopped parsley, or a sprinkle of Parmesan.
FAQ (Questions and Answers)
Can I use new potatoes or frozen green beans?
Yes, new potatoes are fine, just wash them well and cut them if they are too large. Frozen green beans can be used without thawing, but they might require 1 more minute of cooking.
Is it a side dish or a main course?
In our tradition, it’s a complete main course, simple but nourishing. If desired, it can be enriched with short pasta, rice, or hard-boiled eggs for a single dish.
Can I cook without a pressure cooker?
Yes, but the times are longer: about 30-35 minutes in a traditional pot.
