Ingredients
Method
- Wash and trim the green beans. Halve any larger potatoes so they cook evenly. Slice sausage and chop bacon.
- Turn on Instant Pot to sauté mode.
- Add chopped bacon and cook until slightly crispy.
- Add sausage and cook for 2–3 minutes to brown lightly.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes and green beans to the pot.
- Pour in chicken broth.
- Add all seasonings and bouillon cube. Stir gently to combine.
- Secure the lid and set valve to sealing.
- Cook on High Pressure for 20 minutes.
- Do a quick release carefully.
- Stir and taste—adjust salt, pepper, or chili flakes if needed.
- Serve warm as a hearty bowl. Spoon some of the broth over the top for extra flavor.
Notes
Tips for Best Results
Cut potatoes evenly so they cook at the same rate.
Don’t skip browning (if you can) — it adds depth and richness.
If you want it less brothy, use 3 cups broth instead of 4.
Add a squeeze of lemon at the end for brightness (optional but really good). Optional Add-Ins / Variations
Sliced onions or bell peppers.
A handful of spinach at the end.
Swap sausage types for different flavor profiles.
Add a drizzle of olive oil or butter before serving for richness.
Cut potatoes evenly so they cook at the same rate.
Don’t skip browning (if you can) — it adds depth and richness.
If you want it less brothy, use 3 cups broth instead of 4.
Add a squeeze of lemon at the end for brightness (optional but really good). Optional Add-Ins / Variations
Sliced onions or bell peppers.
A handful of spinach at the end.
Swap sausage types for different flavor profiles.
Add a drizzle of olive oil or butter before serving for richness.