This Italian pressure cooker green bean recipe is a family favorite – we make it often in many different ways.
It’s a multi-use recipe that can be served as side dish, or used as sauce to be enjoyed with pasta, rice or polenta.In umido, literally translated to “wet”, means anything that is cooked in tomatoes or their puree (for example, Calamari in Umido). This dish is particularly indicative of Southern Italy, and is usually served with a dusting of Cacio Ricotta (a tangy, aged, salted , semi-hard ricotta cheese).
Usually made in two pans -the tomato sauce in one, while the beans boil in another- you can do both, in one pot and faster, by steaming the green beans with the tomato sauce in your pressure cooker!In the summer, use freshly chopped cherry or regular tomatoes, in the winter canned tomatoes and frozen green beans are perfectly acceptable.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||5 min.||High(2)||Normal|
- Serves: 4-6
- Serving size: ⅙
- Calories: 55.3
- TOTAL Fat: 3.2g
- TOTAL Carbs: 6.3g
- Sugar Carbs: 1.6g
- Sodium: 58mg
- Fiber Carbs: 2.6g
- Protein: 1.6g
- Cholesterol: 0mg
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 cups of fresh Tomatoes, chopped OR 14.5 oz (400g) canned (chopped, whole or cherry) - add ½ extra water if the tomatoes are really dry
- 1 lb (500g) green beans (fresh or frozen), ends removed
- 2 pinches Salt
- 1 sprig basil, leaves removed
- 1 teaspoon extra virgin olive oil
- In the preheated pressure cooker, without the lid on medium heat, add a swirl of olive oil and crushed garlic clove.
- When the garlic is golden, add the tomatoes and swirl everything around.
- Then, add the steamer basket filled with the green beans. Sprinkle two pinches of salt onto the beans.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Pull out the steamer basket insert and trivet, and tumble the green beans out of it into the pressure cooker base and Mix the green beans with the tomato sauce.
- Check for doneness. If the green beans need to cook a little more, cook them together with the sauce on low flame in the pressure cooker, without the lid.
- When fork tender, move the green beans to a serving bowl.
- Sprinkle with basil leaves, and a swirl of your best olive oil before serving warm or room temperature.