Stack BEANS in a colander or steam basket inside the pressure cooker and add WATER.
Secure lid and turn pressure release valve to "Sealing".
Select MANUAL or PRESSURE COOK on HIGH for zero minutes for firmer texture or 1 minute for softer texture.
When cook cycle completes, use a long handled utensil to carefully turn the pressure release valve to quick-release the steam until the float valve drops.
Open the lid, transfer beans out of the pot, and place in ice water until they're no longer warm, stirring as needed.Alternatively, you can run the beans under cold water.
To store, allow to cool completely and refrigerate in an airtight container up to 5 days.
Use any type of fresh green bean for this recipe.
Don't be alarmed by the zero minute cook time. It simply means we bring the pot up to pressure and right back down. As a result, the beans are tender, yet firm enough for snacking, or sautéing for other recipes.
If you don't have a steamer basket, any metal or silicone colander that fits your pressure cooker will work. Or, you can use a trivet to keep the beans from sitting in the water.
If you're pressure cooking green beans for my Green Bean Casserole, you can do it a few days ahead, if needed.