Wash and trim the 1 lb fresh green beans trimmed, snapping or cutting off the stem ends. Pat them dry with a paper towel — dry 1 lb fresh green beans trimmed sauté instead of steam.

Heat a large Skillet over medium-high heat. Add the 2 tbsp olive oil and 1 tbsp unsalted butter. Once the 1 tbsp unsalted butter is melted and the pan is hot (but not smoking), add the 1 lb fresh green beans trimmed in a single layer. Let them cook undisturbed for 2–3 minutes until they begin to blister and char slightly on one side.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Reduce the heat to medium-low and push the 1 lb fresh green beans trimmed to the edges of the pan. Add the sliced 4 cloves garlic thinly sliced to the center and cook for 60–90 seconds, stirring constantly, until fragrant and just golden — watch carefully so it doesn't burn.