Thanks for the added tips!

Great tips! The pressure cooker is definitely the way to go if you want more authentic Southern green beans cooked faster. I can add some notes to the recipe card.

For a Crock Pot, cook your bacon first, and then add ALL the ingredients into the Crockpot and cook on high for at least 1 1/2 hours (whether or not you used fresh green beans or canned green beans). You want the flavor of the bacon to cook through the beans. Hickory Smoked bacon is even better. Look for bacon without nitrites preservatives, which these days, is getting easier to find. BE SURE to check on your bean if you Crockpot them, every 30 minutes or so, to ensure there is adequate fluid levels and give them a stir. If fluid level drops below the bean pods, add water to bring it back up. You do NOT have to use chicken broth to bring the fluid level back up. Instant Pot/Pressure cookers don't have this problem to worry about cause they are relatively seal, so the water doesn't escape as readily.

Growing up, we used the hock of a country ham in place of the bacon, and those beans are delicious as well, but if you use a Ham Hock, don’t salt until after the cooking is done and you taste it, because country hams are salted to preserve them and the salt from the ham will cook into the beans. If you use a country ham hock, increase cooking time to 2 1/2 hours in a crock pot/slow cooker. By the way, the nutritional value shouldn't deviate significantly by substituting a Ham Hock for bacon in this recipe.

Using an Instant Pot/pressure cooker, you can usually get away with 45 minutes in cook time on high pressure (12 lbs. if you use traditional pressure cooker). Again, the goal is to get the flavor through the beans. Pre-canned beans don’t need as long to cook, because the bean pod (green bean) is already cooked, so all your doing is to trying to get the flavor through the bean. Fresh picked green beans take longer to cook, if you are looking for real ‘Southern Green Bean’. The pod should be realtively soft when chewed, not crisp/crunchy or ‘squeaky’, for southern green beans. I loath those squeaky green beans like you get a Red Lobster!

Absolutely! I would use the sauté setting first and then you can pressure cook on a soup or stew setting (which is the closest to a simmer) for about 5 minutes. You could try a low pressure as well. You might want to do a natural pressure release after. Using the Instant Pot would likely retain most of the liquid, though, so you could reduce the broth to about 1 cup (or the amount required for your size pot).