What Makes This Recipe So Good
The Instant Pot might just be my favorite way to cook green beans. It just makes them so easy! Pour a little liquid in the pot, add the green beans in a steamer basket, seal the lid, and hit the button. In a few minutes you’ll have perfectly cooked green beans, seasoned just the way you like them!Green beans are a super nutritious veggie. They’re full of vitamin K, calcium, folate, vitamin B; they have no cholesterol; and they’re naturally low in sodium. They’re a great option for anyone with digestive issues, too, since they’re a low FODMAP food.This recipe has a ZERO MINUTE COOK TIME!! WHOA! All of the cooking actually happens in the time it takes the Instant Pot to reach full pressure, so as soon as that happens, you’re done! The size of Instant Pot and amount of green beans and liquid you put in it will change the pressurizing time, but plan for 5-10 minutes.
Key Ingredients
Green Beans – Fresh green beans will work best, but you can use frozen green beans if you’d rather. I just don’t recommend using canned green beans. They’ll be too soft when they come out of the pressure cooker.Butter – Use a dairy-free, plant-based butter or ghee as needed to fit any dietary restrictions you or your dinner guests may have.Seasonings – This recipe is super versatile. It all depends on the seasonings you use! Italian seasoning, Cajun seasoning, lemon pepper, garlic powder, rosemary and thyme, black pepper – whatever you love.
Chef’s Tips
If your Instant Pot is large enough, you can easily double the recipe. You may need to adjust the cook time and/or the amount of liquid you use to offset the extra green beans.Carefully Quick Release the pressure as soon as the cook time is up. If you wait too long, or if you use a Natural Release, the green beans will overcook and end up mushy and unpleasant.What do you serve with Instant Pot green beans? Um, basically anything!? A few of my faves are Marry Me Chicken, Instant Pot Risotto with Parmesan and White Wine, The Best Filet Mignon Ever, Easy Seared Scallops, and Eggplant Lasagna.
You’ll Love These Side Dishes, Too!
Asparagus CasseroleOven-Roasted Brussels Sprouts with BaconSautéed BroccoliCarrot SouffléButternut Squash Casserole with Parmesan BreadcrumbsRoasted Cauliflower Steak RecipeSouthern Smothered PotatoesInstant Pot BeetsSweet Potato Pudding
