Green beans in a pressure cooker, a tasty side dish that is easy and quick to prepare, are ready in less than 10 minutes with pressure cooking.
Green beans pair well with red or white meat main dishes.
The recipe also includes instructions for a multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Green Beans in Pressure Cooker:
- 1 large yellow onion
- 4 tablespoons extra virgin olive oil
- 1.1 lbs green beans
- 1/4 cup vegetable broth (or water)
- to taste fine salt
Tools for Green Beans in Pressure Cooker:
- 1 Pressure Cooker
- 1 Knife
Steps for Preparing and Cooking Green Beans with Onion in Pressure Cooker:
First, you need to trim the green beans, using a smooth-bladed knife.
Take a green bean and with the knife remove both ends, pulling back the tough string from one end. If the green beans are small and tender, the string is almost nonexistent, whereas in larger green beans it is present.
Repeat the same process with all the green beans.
Wash the green beans thoroughly under running water and let them drain in a colander.
Peel the onion and slice it thinly, place it in the pressure cooker, add the extra virgin olive oil, and sauté until the onion becomes almost transparent, then add the green beans and let them absorb the flavors from the onion for a few minutes.
Add the hot vegetable broth, or alternatively water, season with salt and close the pressure cooker.
Bring the cooker to pressure, lower the flame, and cook for 7 minutes, turn off the gas and release the steam, when the valve drops, open the lid.
Stir the beans and put them on a serving plate.
COOKING IN THE MULTICOOKER:
The ingredients and cooking times remain unchanged, first use the sauté/browning/sauté program, then when you have added all the ingredients close the lid and do a pressure cook for 7 minutes, always make sure the valve is closed.
Advice:
You can also add fresh tomatoes cut into wedges when the onion is golden, for a stewed version.
