Instant Pot green beans are a quick and tasty side dish that pairs well with a variety of main courses. Just throw the ingredients in and start cooking; you’ll have a flavorful side dish in no time. These garlic butter green beans are perfect for busy weeknights or last-minute dinners.
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 (using veg stock) which means that they’re also dairy-free, they’re gluten-free, low carb, keto, and Whole30 compliant!
Now, these can be cooked over the stovetop, but ever since I discovered the pressure cooker method, that’s the only way 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.
- Select 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!
Crunchy Green Beans
Cooking the green beans in the Instant Pot on high pressure for 1 minute will result in a sort of soft but with bite texture. However, if you prefer your beans to be more crunchy, then reduce the cooking time to 0 minutes!
Green Beans with Potatoes 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.
- 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!
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, or just a side for a weeknight dinner. I use the same amount of liquid and double the green beans.
More Delicious Sides
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
- 1 pound (450 grams) fresh green beans
- 2 cloves garlic crushed
- 1 tablespoon butter I used sunflower butter
- ½ teaspoon salt
- ⅓ cup vegetable or chicken stock if vegan, use vegetable stock
- 1 tablespoon 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.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure (or 0 minutes if you want them crunchier). The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and take the green beans out using kitchen tongs or a slotted spoon. Adjust seasonings to your preference 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen