If you are using fresh green beans, wash them, and snap off the ends. If you are using frozen green beans, rinse them, and drain off any excess water. Pick through the beans to remove any beans that don't look very good and remove any stems.
Dice up your onion, garlic, and bacon and measure out your spices. Having everything ready to go makes this recipe even faster to prepare.
Press the saute button on your Instant Pot and begin heating it up.
After a few seconds, add your butter and let melt.
It will melt quickly.
Once the butter is melted, add your diced bacon and cook it until it is mostly browned but not 100% crispy.
You want it to be cooked, but you do not want to cook all of the life out of it as it will continue to cook with the beans.
Add your onions and garlic and cook until the garlic is fragrant, just a minute or two.
The onions will cook plenty when you pressure cook and since the Instant Pot is so hot, you have to be careful that the garlic doesn't burn.
At this point, deglaze your Instant Pot by pouring in your chicken broth - it should hiss and sputter at you. This will help prevent the dreaded "burn" message. Using a wooden spoon or a spatula, make sure to scrape the bottom of the Instant Pot really well to get off any burnt bits of bacon that were left behind.
Now, add your green beans.
Next, add all of your spices - salt, pepper, minced garlic, minced onion, cayenne, and red pepper flakes.
Mix everything together.
Put the lid on your Instant Pot and close the vent to "Sealing."
Switch your Instant Pot from Saute, to Manual Mode at High Pressure for 20 minutes.
When the time is up, let the pressure release naturally for 5 minutes
After 5 minutes, do a Quick Release to let out any remaining pressure. (Pull the vent open so that the pressure releases "quickly" or manually, just be careful of your fingers near the steam.)
Open the lid, then (let the contents cool) and enjoy!