Salsa that is easy, airy, and cooling. With tortilla chips on the side.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 pound green beans, trimmed
- ½ cup water
- ¼ cup chopped pecans, toasted
- freshly ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until browned, about 5 minutes. Add green beans and cook for 1 minute. Add water. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer green beans to a serving dish and sprinkle with toasted pecans and pepper.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 217 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |