If you are searching for an easy to make, delicious meal, this Instant Pot Green Beans, Potatoes and Sausage recipe is for you!
In fact, it has become our weeknight, go to meal.
It takes little time to prepare and you literally just put all the ingredients in the pot and walk away. Just like our Low Country Boil recipe, it is a true “Dump Meal”.
Best of all, there is no waiting once the cook time is up. Just release the pressure and your delicious dinner is ready to be served!
How To Make Instant Pot Green Beans, Potatoes and Sausage
Making Instant Pot Green Beans, Potatoes, and Sausage couldn’t be easier.
In fact, the most difficult and time consuming part about making this recipe is trimming the fresh green beans.
Instead of cutting each end off with a knife, save yourself some time and snap the ends off. This will also allow you to pull on each end to remove the string in the middle of the bean.
Then either leave the bean whole, or snap it in half if it is too long.
And yes, you must use fresh green beans for this recipe!
Canned green beans will turn to a soggy mess and not give you the texture or flavor that makes this Instant Pot Green Beans, Potatoes and Sausage recipe so delicious!
However, if you really like soggy green beans, you could used the canned variety. Just be sure to drain the beans before adding them to the Instant Pot.
Check out how we make our Instant Pot Garlic Green Beans recipe.
For the best results, use either red or yellow potatoes in this recipe.
Both of these varieties will absorb the flavor of the other ingredients, making for a more robust dish.
Plus, there is no need to peel the potatoes. The skins on both red and yellow potatoes are so thin that they cook perfectly when cooked in the Instant Pot.
However, if you only have Russet potatoes, you can use them as well. Although, I would recommend peeling them before adding them to the pressure cooker.
Low Carb Option
If you are avoiding making Instant Pot Green Beans, Potatoes and Sausage because you are on a low-carb or Keto diet there is another option.
Substitute peeled and diced turnips or whole radishes for the potatoes.
I promise you, you won’t even know the difference. I was shocked the first time that I tried turnips in this recipe. They were absolutely delicious.
In fact, I didn’t tell my husband that I used turnips and he didn’t know the difference!
So what is the best type of Sausage to use in this recipe?
The choice is really up to you.
If you like a ton of flavor, I would suggest using Andouille sausage. It provides a ton of flavor and it also holds up well when cooked with the green beans and potatoes in the Instant Pot.
However, we have used Sweet Italian Sausage and even Chicken Sausage to make this recipe as well.
And they all were fantastic!
Because green beans and potatoes are rather bland in nature, you need to add some seasonings to add some flavor to this recipe.
Even a little garlic salt and pepper go a long way in this recipe.
And we always taste the Green Beans, Potatoes and Sausage after it comes out of the Instant Pot so that we can add in a little extra salt and pepper if needed.
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- 3/4 cup chicken broth
- 5 Italian or Andouille sausages
- 1 1/2 pounds red or yellow potatoes
- 1 medium onion
- 1 1/2 pounds fresh green beans, ends trimmed
- 1/2 pound sliced mushrooms
- 1 Tbsp creole seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 Tbsp butter, cut in 8 pieces
- Pour chicken broth into the liner of the Instant Pot.
- Cut sausage into quarter inch slices.
- Cut potatoes into 1 inch sections.
- Peel and cut onion into 8 quarters.
- Add the sausage, potatoes, onion, green beans and mushrooms into the Instant Pot with the broth.
- Add the creole seasoning, salt and pepper into the pot and stir.
- Place the butter on top of the mixture.
- Lock the lid in place and place the valve in the Sealing position. Pressure Cook/Manual for 4 minutes. Once the cook time expires Quick Release Pressure by carefully turning the valve to the venting position.
- Once the pin drops, carefully remove the lid and gently stir the mixture.
- Serve immediately.
For a low-carb option, substitute potatoes with peeled and diced turnips.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g