Instant Pot garlic buttered green beans make a tasty side dish to accompany any meal. Easy to make, ready in no time, healthy and absolutely delicious! This is a dump and start recipe that is low carb, gluten free, vegan, dairy-free, keto and whole30 complaint.
INSTANT POT GREEN BEANS
If you feed these garlicky and buttery green beans to a green bean hater, they will convert! These green beans are packed with flavor, they’re vegan which means that they’re also dairy-free, they’re gluten-free, low carb, keto and Whole30 complaint!
Now, these can be cooked over the stove-top, but ever since I discovered the pressure cooker method, that’s the only way how I cook my green beans from now on! Cooking them in the Instant Pot means that I won’t need to watch the beans, I can leave the kitchen while the greens are being cooked, and they’ll turn out perfect every single time!
HOW TO MAKE INSTANT POT GARLIC GREEN BEANS
- Wash the green beans, and trim the ends.
- Place the green beans in the pot, along with crushed garlic and butter (I used sunflower butter) but feel free to use any kind of butter that you like.
- Add a pinch of sea salt flakes, and vegetable stock. I always have homemade Instant pot stock on hand and add it to the green beans.
- Cover the pot with the lid, and make sure that the valve is on sealing position.
- Click on manual or pressure cooking – high pressure and cook for 1 minute.
- Let the Instant Pot come to pressure, and then cook on high for a minute. Once the cooking is finished, quickly release the steam, open the lid and your green beans are ready to be served!
HOW TO MAKE CRUNCHY GREEN BEANS?
Cooking the green beans in the Instant Pot on high pressure for 1 minute will result in sort of soft but wit- a-bite texture. However, if you prefer your beans to be more crunchy, then reduce the cooking time to 0 minutes!
INSTANT POT POTATOES WITH GREEN BEANS AND CARROTS
Now if you want to jazz things up a little, you can cook the green beans with some baby new potatoes and carrots. However, the green beans won’t be crunchy if that’s how you like them. But this makes a wonderful side (or meal) that you will love!
Check out my full instructions on how to make Instant Pot potatoes with green beans and carrots.
IMPORTANT NOTES ON HOW TO COOK THE PERFECT GREEN BEANS
- This recipe was tested using fresh green beans, if you’re cooking with frozen green beans then you’ll need to increase the cooking time by 1 minute.
- Trim off the tips of the green beans before you cook them.
- Make sure that you don’t have the “keep warm” setting on, as green beans will cook for longer and will result in a mush!
WHAT SIZE INSTANT POT IS NEEDED FOR THIS RECIPE?
This recipe is tested in my wonderful 6 quart Instant Pot. If you’re using an 8 quart, you will need to use more liquid!
HOW CAN I MAKE A LARGE BATCH?
I do this all the time, I always double or triple the amounts! This recipe is perfect for dinner parties, BBQs, weeknight dinners and picnics. I use the same amount of liquid and double the amount of green beans.
WEIGHT WATCHERS POINTS: 2 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
MORE SIDE DISHES
If you’re looking for more delicious and easy side dishes, then why not check these out:
- Instant Pot buttered potatoes
- Instant Pot glazed carrots
- Instant Pot brussels sprouts
- Sweet and spicy Instant Pot cauliflower
- Instant Pot cheesy scalloped potatoes
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Instant Pot Garlic Butter Green Beans
- 1 lbs (500 grams) green beans
- 2 cloves garlic crushed
- 1 tbsp butter I used sunflower butter
- 1/2 tsp sea salt flakes
- 1/3 cup vegetable stock or chicken stock if not vegan
- 1 tbsp lemon juice optional
- Wash and trim the ends of the green beans. Add them to the pot of the Instant Pot, with the butter, garlic, salt and stock.
- Cover the pot with the lid, and make sure that the valve is in sealing position.
- Click on manual or pressure cooking – high pressure and cook for 1 minute. Allow the Instant Pot to come to pressure, and cook for 1 minute (or 0 minutes if you want them crunchier). When the cooking ends, quickly release the steam. Open the lid, and take the green beans out using tongs or a large slotted spoon. Check if you need to add more salt, and drizzle with lemon juice and serve.
- This recipe is tested in my 6 quart Instant Pot. If you’re using an 8 quart, you will need to use more liquid.