Pressure Cooker Green Beans with Tomatoes and Bacon

Ingredients

• 4 slices thick-sliced bacon, cut into 1-inch pieces
• 1 medium onion, diced
• 1 pound green beans, stem ends trimmed
• 1 can diced tomatoes
• 1/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 sprigs fresh thyme

Directions

1. Set your pressure cooker to “Sauté” and put the bacon in the pot. If you’re working with a stovetop pressure cooker, keep it over medium heat. Cook the bacon until some of the fat has cooked out and the pieces are starting to brown, about 7 minutes. Add the onions and continue cooking until they’re soft and translucent, about 3 more minutes.
2. Add the green beans, diced tomatoes with their liquid, water, salt, pepper, cayenne, and thyme to the pot. Stir it all together well, making sure the green beans get coated with a bit of that cooking liquid.
3. Lock the lid into place and check that the pressure regulator is turned to “Sealing.” Turn off the “Sauté” setting, then choose “Manual” or “Pressure Cook.” Set it to cook for 7 minutes at high pressure. If you’re using a stovetop pressure cooker, cook for 6 minutes at high pressure.
4. Give the pressure cooker about 10 minutes to build pressure; after that, the 7 minutes of cooking time will start.
5. Release the pressure right away by carefully turning the vent from “Sealing” to “Venting” — watch out for the steam. Let the pot finish releasing pressure fully, which will take a couple minutes.
6. With a slotted spoon, carefully move the green beans to a serving dish. Spoon the tomatoes, bacon, and onions over the beans, and serve hot.