Effort Level: Low
Servings: 6
Do note, this will requiring a steaming basket (my brother gave to me as a present, you will use it often I highly recommend). If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!
Ingredients
- 1lb green beans
- 1 tbsp chicken better than bouillon or 1 chicken bouillon cube
- 1 cup water
- 1/2 tsp sriracha
- 1/4 tsp black pepper
- 1 tsp garlic salt
- 1/4 tsp Tony Chachere's® Original Creole Seasoning
- 1/4 tsp Salt
- 1 tsp olive oil
- Trim the edges of green beans and snap in half once trimmed. Add to a large steamer basket.
- Pour 1 cup water, bouillon, and 1/4 tsp Sriracha (save 1/4 for later) into the pot.
- Add steamer basket into pot and seal.
- Set to pressure cook on high for "0 minutes". This will cook due to the pressurizing process, but avoid being overly steamed. Make sure the steam vent is in the sealed position.
- Once the alarm goes off that it's done with the "O minutes", do a quick release.
- Remove the steam basket (careful it will be hot) and set aside. Empty liquid out of bottom of pot and return linger to pot.
- Set to Saute for 10 minutes and add green beans back in.
- Add olive oil, remaining 1/4 tsp Sriracha and all seasonings.
- Stir frequently, cooking for 2-4 minutes. The bottom of pot will get a bit brown (and will come off during a soak later. Really, you are just adding a bit of crisp to your beans.
- Turn off and enjoy with your main course.
 |
| Pour 1 cup water, bouillon, and 1/4 tsp Sriracha in pot. |
 |
| Add Steamer basket full of trimmed green beans into pot. Seal and set to pressure cook for zero minutes. |
 |
| After its done, remove steamer basket and pour out liquid. Set to saute, add oil and seasoning, stir frequently until crisp. |
 |
| Enjoy with your favorite main dish. |