Instant Pot Ham Green Beans And Potatoes is a classic Southern side dish or one-pot meal, often slow cooked in a crockpot with a ham hock, but this short cut method uses chopped ham in an Instant Pot pressure cooker.
It is a great way to use leftover ham from Easter or Thanksgiving.
Ham Green Beans and Potatoes
Green Beans And Potatoes are a traditional Southern one dish meal. They are often cooked with leftover ham, like from my Peach Glazed Spiral Ham or my Crock Pot Brown Sugar Pineapple Glazed Ham recipe, or a ham hock, or with bacon. We would often see this dish on Sunday suppers or for the main dish a day or two after a holiday dinner to use up leftover ham.
With only 3 main ingredients, ham, green beans, and potatoes, this Instant Pot Ham Green Beans and Potatoes recipe is one of my favorite Instant Pot Recipes, and you can easily customize and season it to your taste. See the next photo for the green beans, potatoes, and ham that I used. I added sliced onions for additional flavor.
Jump to:
How To Make Instant Pot Ham Green Beans And Potatoes
- Add the chopped ham and sliced onions to the inner pot of the Instant Pot Pressure Cooker.
- Next, add fresh, snapped, and rinsed green beans to the Instant Pot.
- Then add the quartered potatoes on top of the green beans.
- Next stir to mix up the ham, green beans, and potatoes and onions.
- Then pour in 1-1/2 cups of chicken broth or water over the ham, green beans, and potatoes.
- Next, close the lid and move the seal to the sealing position.
- Press the “Pressure Cook” button and set the Pressure level to High Pressure, and change the time to 8 minutes. (Please note that it will take about 5 minutes to come up to pressure before it starts the 8-minute pressure cooking time.)
- Let the pressure release naturally for 10 minutes and then do a quick release.
- Carefully open the lid and spoon the Ham, Green Beans, and Potatoes into a serving bowl.
Comparing Cooking Methods
The Ham Green Beans And Potatoes recipe is so versatile that they can be cooked one of three ways, on the stove, in a Crock Pot or in an Instant Pot. Each method has its benefits.
Instant Pot. I like cooking the Ham Green Beans Potatoes in an Instant Pot when I don’t have a lot of time, and I need it to be ready in under 30 minutes.
Slow Cooker. However, if I am going to be gone for several hours, then I’ll just dump all the ingredients in a crockpot or slow cooker, and let it cook for several hours. Cook on high for 3 or 4 hours or on low for 7 or 8 hours. This is a great method if you have a ham hock to cook with green beans and potatoes.
Stove Top. You can also cook the Ham Green Beans And Potatoes in a dutch oven on the stove. If you have an hour to cook, or don’t have an Instant Pot, or Slow Cooker, then this is an excellent choice.
I like all these methods because they are all one pot meals.
When Cooking Potatoes, Size Matters
When cooking potatoes, size matters, as does the type of potatoes. New potatoes or Yukon gold potatoes work well and can be halved. If you use russet potatoes, you will have to cut them into smaller sizes, maybe be quarter the potato, if it is not too big, or if they are large, then cut them in about 2-inch cubes.
Which Type of Green Beans Work Best?
Fresh green beans work the best for this recipe, in my opinion. I highly recommend using fresh green beans. However, frozen green beans could be used instead.
More Green Bean And Potato Recipes
If you like this recipe, be sure to try my Creole Green Beans, Balsamic Bacon Green Beans, and my Green Bean Potato Salad Recipe with Sun-Dried Tomato Pesto, and Crockpot Roasted Potatoes.
More Instant Pot Recipes
For more Instant Pot recipes, be sure to check out my Instant Pot Chicken and Dumplings, Instant Pot Beef Stew, and Instant Pot Sausage Tortellini Soup.
Holiday Dinner Recipes
If you are looking for Holiday Dinner Recipes, check out these 16 Showstopping Holiday Dinner Recipes and my Most Popular Thanksgiving Recipes. You’ll find recipes like our popular Southern Squash Casserole, and Creole Green Beans, as well as many more.
This recipe was a hit with the family, and since it is so easy to make, we will be making it again and again. I hope you will try this recipe and let me know how you liked it.
Recipe
Instant Pot Ham Green Beans And Potatoes
Ingredients
- 1-1/2 cups diced ham (or 1 ham slice, chopped)
- 2 lbs fresh green beans (trimmed, washed, and drained)
- 6 – 8 new potatoes, halved (see recipe note below)
- 1/2 onion, sliced
- 1 cup chicken broth or water
- salt and pepper
Instructions
- Add the diced ham and sliced onions to the inner liner pot of the Instant Pot Pressure Cooker.
- Add fresh, snapped, and rinsed green beans to the Instant Pot.
- Add the quartered potatoes on top of the green beans.
- Stir to mix up the ham, green beans, and potatoes and onions.
- Pour in 1 cup of chicken broth or water over the ham, green beans, and potatoes.
- Close the lid and move the seal to the sealing position.
- Press the “Pressure Cook” button and set the Pressure level to High Pressure, and use the + or – buttons to change the time to 8 minutes. (Please note that it will take about 5 – 10 minutes to come up to pressure before it starts the 8-minute pressure cooking time.)
- After it has finished pressure cooking 8 minutes, let the pressure release naturally for 10 minutes (which means you do nothing!) and then carefully move the pressure release valve to the VENTING position, which does a quick pressure release. After the pressure has been released, and the pin dropped, carefully open the lid and spoon the Ham, Green Beans, and Potatoes into a serving bowl. Enjoy!
Kathy says
Natural release or quick release?
Michele says
Hi Kathy, thanks for asking. I updated the recipe to specify. I let it release naturally for 10 minutes and then do a quick release.
Thanks,
Michele
Dacia Daniels says
This looks great! A little confused about the chicken broth. Ingredient list says 1 cup, but directions say 1 1/2 cups? Which do you recommend? Thanks, can’t wait to make this recipe!
Michele says
Hi Dacia, Thanks for bringing that to my attention. I changed the directions to reflect 1 cup. If you already made it and put 1-1/2 cups, it would not hurt anything. You would just have a little more liquid after it has finished cooking.
Cathy Lastner says
New to ip. Do I keep the rivet in?
Michele says
Hi Cathy,
I left the trivet out and did not use it in this recipe. I only use the trivet in some recipes where I do not want the ingredients to sit in the liquid at the bottom of the pot while pressure cooking. Other recipes, probably most recipes, I leave it out completely. Thanks for your question. I’m sure others probably have the same question.
Michele
amy says
is this frozen ham you are putting directly in instapot?
Michele says
Hi Amy,
No, I did not use frozen ham. It was thawed.
Thanks,
Michele
Donna Rice says
I never write comments, but I had to make an exception with this one. My husband said, “whatever you did, please do it again.” All I did was follow the directions. I did not have a lot of ham so I added some leftover beef stick. It would have been good either way. I looked at another recipe that had you cook part of it with the instant pot pressure cooker and then do something else. I was so glad with this one that you just throw it all in together. I did add a little liquid smoke recommended by the other recipe, but that was the only change except that I let all the pressure release naturally. Wow. This was so good – thanks again for the recipe!
Michele says
Hi Donna,
I’m so glad you and your husband liked it. Thanks for letting me know. Be sure to check out our other recipes. We have over 600 to choose from.
Michele
Sharon says
Hi Michele,
I have made your recipe three times now and we all love it every time! It’s just like the recipe my grand mom used to make for us and I always looked forward to it! Mmmmm! Thank you! ❣️
Michele says
Hi Sharon,
Thank you so much for the nice comment. I’m so glad you loved the recipe. It is one of our favorites too. Please be sure to check out our other recipes. We have about 600 on the website.
Thanks,
Michele
joe joe says
used chopped smithfield smoked pork chops instead of ham, browned the onions with minced garlic in 1 tablespoon of butter first. add 1/4 cup spicy brown mustard and 1 teaspoon smoked paprika to mix and dash of worcestershire sauce. reduce cooking time to 6 minutes and quick release to keep beans and potatoes from becoming too soft ,only used half cup of broth. no added salt needed. serve wth crust bread to mop juices.
Dorothy says
Made just as posted. Super easy and delicious. I love my instant pot but have to look up recipes because I’m not that good. This is a keeper for sure. Thank you for sharing!
Catherine says
I don’t have fresh green beans right now. How should I adjust the time for canned green beans? Or, should I stir in after potatoes are cooked?
So hard to get fresh veggies. Our country store burned down two years ago. We must travel an hour each way to reach a store with produce,
Our garden beans were destroyed after a late freeze. The second garden baked in 104 temp! We are thankful to have store bought canned green beans!
Michele says
Hi Catherine,
Wow, I’m so sorry about the weather extremes you have had, and about the country store. It is very understandable. Yes, for canned green beans, you may want to add them after pressure cooking. You can use the sauté mode after pressure cooking for a couple of minutes.
Thanks,
Michele
Dan says
I have not tried this recipe but what I use is almost the same, 3 minutes on high pressure and a quick release has everything cooked to perfection, wouldn’t dream of using canned or frozen beans.