Arrange beans in the inner pot. Add pimentos, garlic powder, and water. Season with salt.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 2 minutes.
When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The beans should be tender-crisp. (If more cooking time is needed, continue pressure cooking on High for 30 seconds.)
Stir beans, drain and transfer to a serving bowl. Garnish with almonds, if using. Drizzle with oil. Serve immediately.
When shopping for pimientos you may find them labeled as pimentos. Either spelling is correct. So, don't be confused if the spelling isn't exactly as listed here. They can typically be found near the olives and pickles in larger grocery stores.
Cooked green beans can be refrigerated up to 5 days. Reheat the beans in a saucepan with a little bit of water on the stovetop or in the microwave.
If you are new to the Instant Pot, you may find this post on How To Use The Instant Pot worth reading. After authoring 4 Instant Pot cookbooks with over 700 recipes for the Instant Pot, I feel I can help you a lot.
The nutrition calculate shown does not include the chopped almonds.
Substitute frozen green beans for the fresh beans. Increase the cooking time to 3 minutes.
Mix green and yellow (wax) beans for a color colorful dish.
Substitute frozen green beans for the fresh beans and add 30 seconds cooking time.
If using the chopped almonds, toast the almonds lightly. Before step 1, set your Instant Pot to sauté and add the almonds, stirring, 1 to 2 minutes or until fragrant. Watch the almonds carefully as they can burn very quickly.
Sauté the green beans and pimientos. Before step 1, set your Instant Pot to Sauté on High. When the pot say Hot, add the green beans and pimiento, and cook, stirring, 1 to 2 minutes or until there is a slightly char on the beans. Cancel cooking. Continue with step 1, adding the water, garlic powder and salt.