Pressure Cooker Potatoes and Green Beans: Grandma’s Recipe is a main course that smells like home.
It is one of those recipes that are simple yet complete, passed down from generation to generation, that with few ingredients and a pinch of love bring authentic flavors to the table. Thanks to the pressure cooker, cooking is quick and the result is surprisingly tasty: the potatoes remain tender, 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 pressure cooker potatoes and green beans was taught to me by my mom, now a grandma, who used the pressure cooker when it was still a “novelty” in the kitchen. It required few ingredients, always the same: potatoes, green beans, garlic, a few tomatoes, and a dash of good oil. But the taste was special, and it still is today. Making it brings me back to my childhood, with the aroma wafting from the whistling lid.
Today, I share it with you, hoping it becomes a part of your table too.
Before moving on to the recipe description, I recommend taking a look at the other interesting recipes and the FAQs and tips you find below.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Local
- Seasonality: Spring, Summer
Ingredients
- 10 oz green beans
- 10 oz potatoes
- piccadilly tomatoes
- garlic powder (or 1 fresh clove)
- extra virgin olive oil
- salt
- 1 cup water
- parsley
Tools
- 1 Pressure Cooker
Steps
Trim the green beans, cut them in half, and rinse well.
Peel the potatoes and cut them into pieces.
Sauté the tomatoes with garlic, oil, and chopped parsley stems.
Add the potatoes and green beans, then stir to flavor with the sauté.
Add the water, close the pot, and bring it to pressure, calculating 4 minutes from the whistle.
Release the pressure with the heat off and salt to taste, letting it simmer just enough for the salt to dissolve and flavor everything. Turn off and serve.
Tips and Storage
The quantities indicated are for 2 people, so the dish is finished in a day. In any case, it can be prepared one or two days in advance; just store 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 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. You can use frozen green beans without thawing them, but they might need an extra minute of cooking.
Is it a side dish or a main course?
In our tradition, it is a complete main course, simple but nutritious. If desired, it can be enriched with short pasta, rice, or 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.
