Instant Pot Aloo Beans Recipe – Quick Indian Potato & Green Bean Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Aloo Beans Recipe – Quick Indian Potato & Green Bean Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting Indian curry that doesn’t take all day to make. Well, look no further! This Instant Pot Aloo Beans recipe is a total lifesaver. It’s a vibrant, flavorful potato and green bean curry (or sabzi as we call it) that comes together in under 30 minutes. Seriously! I first made this when I was craving something home-cooked but was super short on time, and it’s been a regular in my rotation ever since.

Why You’ll Love This Recipe

This Aloo Beans recipe is perfect for a quick weeknight dinner. It’s incredibly easy to make, even if you’re new to Indian cooking. The Instant Pot does all the heavy lifting, creating tender potatoes and perfectly cooked green beans in a wonderfully spiced gravy. Plus, it’s a fantastic way to get your veggies in! It’s a comforting, flavorful dish that the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Aloo Beans:

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• ½ – 1 teaspoon ground turmeric
• 1 pound green beans, trimmed
• 1 ½ teaspoons kosher salt (or to taste)
• ½ – ¾ cup water
• 1 medium potato, diced (about 200g)
• 1 teaspoon Kashmiri red chili powder
• 2 teaspoons ground coriander
• ½ – 1 whole lemon, juiced
• ¼ cup chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Kashmiri Red Chili Powder: This is key for that beautiful vibrant red color and a lovely, mild heat. It’s different from regular chili powder – it’s more about color than intense spice. You can find it at Indian grocery stores or online. If you can’t find it, you can substitute with regular chili powder, but use a little less (about ½ teaspoon) and add a pinch of paprika for color.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during pressure cooking and have a lovely creamy texture. Russet potatoes will work in a pinch, but they can sometimes fall apart a bit.
• Green Beans: Traditionally, Indian cooking uses a slightly flatter, wider variety of green beans. But honestly, any kind will work! French green beans (haricots verts) are also delicious, or you can use the standard green beans you find at most supermarkets. My grandmother always used whatever was fresh at the market.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to sauté mode and heat the oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds – you’ll know they’re ready when they become fragrant and start to dance in the oil.
2. Stir in the turmeric, then add the green beans, salt, and water. Give everything a good mix to make sure the green beans are coated in the spices.
3. Now, gently layer the diced potatoes on top of the green beans. Sprinkle the Kashmiri red chili powder and coriander over the potatoes. Don’t stir it in at this stage – we want the flavors to develop in layers.
4. Secure the lid on your Instant Pot, making sure the valve is set to sealing. Pressure cook on high for just 2 minutes.
5. Once the cooking time is up, do a quick release of the pressure. Carefully open the lid (remember to point it away from your face!).
6. Squeeze the lemon juice over the curry and gently mix everything together.
7. Finally, garnish with a generous sprinkle of fresh cilantro.

Expert Tips

• Don’t overcook the potatoes! 2 minutes is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Adjust the water: If you prefer a drier curry, use less water. For a more saucy curry, add a little more.
• Taste and adjust: Don’t be afraid to taste the curry and add more salt or chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ingredients to ensure they are vegan-friendly.
• Spice Level Adjustment: For a milder curry, use only ½ teaspoon of Kashmiri red chili powder. If you like it spicy, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a whole Thai chili for a real kick!
• Quick Weeknight Version: If you’re really short on time, you can skip the sautéing step and add all the ingredients to the Instant Pot at once. It won’t have quite the same depth of flavor, but it’ll still be delicious.
• Festival Adaptation – Navratri Friendly: During Navratri, many people avoid onion and garlic. This recipe is naturally onion and garlic-free, making it a perfect choice for fasting!

Serving Suggestions

This Aloo Beans is fantastic served with:

• Warm roti or naan bread – perfect for soaking up all that delicious gravy!
• Steamed basmati rice.
• A side of cooling yogurt (raita).
• A simple Indian salad (kachumber).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• Can I use frozen green beans in this recipe? Yes, you can! Just add them directly to the Instant Pot without thawing. You might need to add an extra minute of cooking time.
• What type of potatoes work best for Aloo Beans? Yukon Gold or red potatoes are ideal, but russet potatoes will also work.
• How can I adjust the spice level of this curry? Use more or less Kashmiri red chili powder, or add a pinch of cayenne pepper for extra heat.
• Can this recipe be made on the stovetop? Absolutely! Sauté the spices in a pot, then add the green beans, potatoes, and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.
• What is Kashmiri Red Chili Powder and where can I find it? It’s a special chili powder from Kashmir known for its vibrant color and mild heat. You can find it at Indian grocery stores or online retailers.

Enjoy! I hope you love this Instant Pot Aloo Beans recipe as much as I do. Let me know in the comments how it turns out for you!