Instant Pot Green Beans Recipe (2024)

FAQs

How to can green beans with an Instant Pot? ›

Choose freshly picked green beans, rinse clean, snap to bite-size pieces, place in jars and cover with boiling water, then pressure can for just 20 minutes! Easy peasy and no need to pre-cook or blanch your green beans.

What is the Ratio of Beans to Water in the Instant Pot? When cooking beans in the Instant Pot, you'll use 2 1/2 cups of water for every 1 cup of dry beans. I've tried using less than that, but since beans expand as they cook, the ones that aren't fully submerged in liquid will cook unevenly.

Ladle boiling water over beans/salt, leaving a 1" headspace. Remove air bubbles with canning knife and add additional beans or water as needed. Adjust 2-piece lids to finger tightness. Process pints for 20 minutes and quarts for 25 minutes, at 10 pounds pressure in a pressure canner.

I know that the Instant Pot Max has a button for canning, however, the research done by the National Center for Home Food Preservation found that it is not safe for canning because the temperature fluctuates during processing. This fluctuation can cause under-processing and you can risk foodborne illness.

Place jars in pressure canner and process at 10 pounds of pressure; process quarts for 25 minutes and pints for 20 minutes. Green beans with bacon make a yummy side dish not to mention a great starter for green bean casserole this Thanksgiving!

Don't overcook them!

Nothing is worse than a mushy, overcooked green bean. Crisp and slightly tender beans is the goal. To achieve this, taste a bean or two during the cooking process. If it is too crispy for you, keep cooking, testing another green bean in a minute or two.

Process jars in a weighted gauge pressure canner at 10 pounds pressure at altitudes of 0 to 1,000 ft (or at 15 pounds pressure at altitudes above 1,000 ft). Process pints for 70 minutes and quarts for 90 minutes. Drying Greens (think kale or collard chips):

I added some sliced onion sautéed along with the green beans, added some garlic paste from the tube (Gourmet Garden®), some freshly-ground black pepper, and a healthy sprinkle of lemon pepper. Wow, so simple and yet soooo delicious.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

How to infuse flavor into green beans? ›

Soy sauce is one of the easiest answers to how to flavor green beans. You can throw in some of this soy sauce, sesame oil, olive oil, ginger, and garlic and pan fry until glassy and green and you may never want to eat green beans any other way again.

Please don't take your family's safety or health lightly when it comes to the safety of preserving your food. Bottom line, don't can in an electric pressure cooker!

Because green beans are low in acidity, they have to be canned in a pressure canner so they're safe to eat up to a year later. But if you're willing to increase the acidity of your green beans by pickling them, you can process them in a water-bath canner.

Important Fact: USDA does NOT endorse using their canning processes or processing times in electric, pressure-cooker appliances. The appliances are acceptable for cooking, but not canning. It is especially dangerous to use these appliances to attempt to can meat or vegetables.

A boiling water bath is simply a large pot (you can use a stockpot) with a rack on the bottom. Canning jars filled with food and with special canning lids secured are completely immersed in boiling water for an amount of time specified in the canning recipe. After processing, as the jars cool, a vacuum seal is formed.