These Instant-Pot Green Beans are so easy and perfectly crisp that you will want to make them every day. Even picky eaters will love them!
I don’t have kids, but I know that they can be picky eaters. In fact (honest moment here), I was one of those kids who had to be coaxed into eating her vegetables, much to my poor mother’s frustration. I was especially wary of anything green, quickly shoving my plate to the side and declaring that I was NOT going to eat that. How things have changed! These days, when it comes to veggies, the greener, the better!
Today’s recipe is for all you parents out there struggling to get some veggies into your kiddos. Believe me, there’s hope, and that hope comes in the form of Instant-Pot green beans. These tender, delicious green beans are super simple to make and enjoyed by most children. I should know. They’ve been kid-approved by my four-year-old niece and six-year-old nephew. Okay, I served them with ketchup and called them “dinosaur” fries, but does that really matter? They happily ate their greens! And you will, too!
Are Instant-Pot Green Beans Healthy?
In short, YES they are! Green beans have a lot to offer, as they are highly nutritious! They are chock-full of fiber and a good source of vitamins A, C, and K, as well as folate. The beans are cooked with no oil, and you can dress them up however you like.
Jazzing Up A Side Dish
Though these Instant-Pot green beans are great as a side with nothing more than a dusting of sea salt flakes and perhaps a squeeze of lemon juice or some melted butter, they can also be used in many attractive preparations. For example, once cooled, I love serving them as a Mediterranean-style salad with chopped cherry tomatoes, red onion, parsley, and sliced black olives. This option would go quite well with a simple roast chicken or grilled lamb chops. Another delectable idea is to serve them in an Asian-inspired salad. Stir them through a dressing made with soy sauce, sesame seed oil, garlic powder, and a dash of ground ginger. Finish with a scattering of toasted sesame seeds, and serve with pan-fried salmon. Want to add some French flair to your tender beans? Drizzle them with melted butter, toss in some toasted almond slivers, season with lemon juice, flaky sea salt, and cracked pepper, and call them “haricots verts amandine!” They’re gorgeous with either white fish or pork.
How To Make Ahead And Store
If stored in an airtight container, the beans will stay good in the fridge for up to 5 days. They can be frozen for up to 3 months, but bear in mind that thawing will affect their color and texture.
Serving Suggestions
These green beans are a quick and easy side that pairs well with so many different meals. They finish off your plate, adding a pop of color and delicious flavor. For a complete meal, pair them with either a Simple Coffee-Rubbed Steak or this Paleo Keto Pork Tenderloin With Pistachio Pesto. Add some Air-Fryer Roast Potatoes, Scalloped Sweet Potatoes, or Cauliflower Mashed Potatoes, and you’ve got yourself one fine dinner!
Recipe
Ingredients
- 1 pound green beans
- 1 cup water
- 2 teaspoons garlic minced
- 1/2 teaspoon salt
Instructions
- Prep the green beans by trimming off the ends. Place the trimmed beans in the Instant Pot. You can use a steamer basket or just put them straight in.
- Add the rest of the ingredients and stir well.
- Cover the Instant Pot, making sure it's set to "Sealing" and cook on manual high pressure for 0 minutes (the beans will cook while the pot gets up to pressure).
- Do an instant steam release and drain the green beans. Adjust salt to taste.
Leave a Comment