Green Beans with Shallots & Pecans

While your turkey roasts in the oven, use the Instant Pot® to make this quick and delicious side dish.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Steam

CLOSED POT TIME: 15 minutes

TOTAL TIME: 30 minutes + 5 minutes sauté

RELEASE: Quick

SERVES: 8

• ½ cup pecan halves and pieces, coarsely chopped
• 1 cup water
• 1½ pounds fresh green beans, stem ends trimmed
• ¼ cup unsalted butter
• ⅓ cup finely chopped shallot
• ¼ cup packed brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper

PREP

Select sauté on the Instant Pot® and adjust to normal. Add the pecans and cook for 2 to 3 minutes or until lightly toasted, stirring often. Remove from the pot and set aside. Press cancel.

Fill a large bowl with water and ice; set aside. Add the 1 cup water and a vegetable steamer basket with legs to the pot.* Add the green beans to the steamer basket. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select steam and adjust to 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

Carefully remove the steamer basket and transfer the beans to the ice water for 1 minute to stop the cooking. Transfer the beans to paper towels to dry. (Make sure the beans are dry before adding them to the pot in the next step.)

Thoroughly dry the inner pot. Select sauté and adjust to normal. Add the butter to the pot. When butter is hot, add the shallot and cook for 2 to 3 minutes or until golden. Add the sugar, stirring constantly, until dissolved. Add the pecans and cook for 1 minute, stirring constantly. Add the green beans, salt, and pepper, tossing to coat. Press cancel.

SERVE

Cook for 2 to 3 minutes or until the beans are heated through, tossing occasionally.

*Tip: If your steamer basket doesn’t have legs, place the trivet in the pot first, then place steamer basket on top of it.