Potatoes and green beans with dill

14 oz. of green beans

1 lb. new potatoes

2 Ecodoses of water

1 onion

3 tbsp extra virgin olive oil

2 tbsp of vinegar

1 sprig of tarragon

salt

- Wash and clean the green beans. Trim and cut them in halves diagonally. Peel the potatoes and leave them whole.

- Put everything in the pressure cooker basket, pour the Ecodoses of water on the bottom of the pot. Close the lid and cook for 5 minutes after the first whistle. Let the steam escape gradually from the valve, then open the lid and take the vegetables.

- Remove the water and dry the pot. Chop the onion into large pieces and sauté with oil for 2 minutes in the open pot. Add the vegetables and pan-fry them on high heat for 1 minute. Add vinegar, chopped tarragon, season with salt and cook for 1 more minute without the lid.

- Season with salt and serve.