From “The Neighbors are Coming” (March 2018)

If you haven’t purchased an Instapot yet you are the only person in America!  For those who don’t know, it’s a multifunction pot that you can sauté in, pressure cook in, slow cook in, make rice in, etc.  My favorite use of the Instapot is for making broth.  The pressure cooker feature makes the most delicious broth (and stews).  I decided to give it a whirl for Stewed Greek Beans.  Bill is an outstanding bread baker and he brought a loaf of his Fougasse and there is nothing better than a thick slice of bread with stewed beans ladled on top drizzled with olive oil.

3 T olive oil
1 onion, chopped
2 cloves garlic, sliced
1-pound green beans, trimmed
1 can 15-oz. crushed tomatoes
½ C red wine
2 t dried oregano
1 t salt
¼ t red pepper flakes

Place the Instapot on sauté and add the olive oil, onions, and garlic and sauté until the onions are soft, about 8 minutes.

Add the green beans and stir to coat with the onions.

Add the crushed tomatoes, red wine, dried oregano, salt, and red pepper flakes.  Stir to combine.

Turn the Instapot off, place the lid on the pot, press manual and start.  The manual function is 30 minutes which is enough time to cook the green beans.  After 30 minutes, turn the pot off and let sit so that the pot naturally releases steam.  If you don’t have time to wait, that’s fine, you can use a wooden spoon to press the valve to release the steam before opening the pot.

Place in a serving dish and serve.

Serves 6