Instant Pot Green Beans with Bacon Vinaigrette

Heat a fry pan over medium-high heat. Working in batches, cook the bacon, turning once, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate, leaving the bacon fat in the pan.

Remove the pan from the heat. Whisk the mustard, vinegar and maple syrup into the bacon fat until blended, then whisk in the shallot. Coarsely chop the bacon and set aside.

Place a steamer rack or basket in an Instant Pot. Cook the green beans in 2 batches: For each batch, pour 1/2 cup (4 fl. oz./125 ml) water into the pot and place half of the beans in the basket. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 0 minutes. (The beans will cook in the time that the Instant Pot takes to come to pressure, about 10 minutes.) As soon as the Instant Pot comes to pressure (it will beep), turn the valve to “venting” to quick release the steam. When the steam stops, carefully remove the lid and transfer the beans to a large bowl. Repeat to cook the remaining beans.

Drizzle the warm beans with the vinaigrette, sprinkle with about 1/2 tsp. flaky sea salt and toss to coat evenly. Transfer to a serving bowl. Garnish with the bacon, walnuts and chives and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen