Instant Pot Green Bean & Potato Recipe – Authentic Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Instant Pot Green Bean & Potato Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you’re always looking for quick, flavorful weeknight meals. And honestly, this Instant Pot Green Bean & Potato recipe has become a total lifesaver in my kitchen. It’s packed with authentic Indian spices, super easy to make, and ready in under 30 minutes! I first made this when I was craving something comforting and healthy, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just another veggie dish. It’s a vibrant, aromatic taste of India, made incredibly convenient with the Instant Pot. Here’s what makes it special:

• Quick & Easy: Seriously, from prep to plate in under half an hour!
• Flavorful: A beautiful blend of spices creates a truly satisfying dish.
• Healthy: Packed with nutritious green beans and potatoes.
• Versatile: Perfect as a side dish or a light main course.

Ingredients

Here’s what you’ll need to bring this delicious recipe to life:

• 2 tablespoons oil of choice
• ½ teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 1 medium onion
• 1 ½ teaspoons minced garlic
• 1 ½ teaspoons minced ginger
• 1 medium tomato
• 1 pound green beans
• 2 medium potatoes
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• ½ teaspoon black pepper
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference!)
• 1 cup water
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Oil: I usually use vegetable oil or canola oil, but feel free to use any oil you prefer. Mustard oil will give it a more authentic, pungent flavor if you’re feeling adventurous!
• Cayenne Pepper: This is where you can really customize the heat. In South India, they often use a hotter chili powder, while in North India, it’s usually milder. Start with ¼ teaspoon and add more to taste.
• Ginger & Garlic: Freshly minced ginger and garlic are key here. The pre-minced stuff just doesn’t have the same punch. Trust me on this one!
• Potatoes: I prefer using Yukon Gold or red potatoes, as they hold their shape well during pressure cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot to the ‘Sauté’ function. Add the oil, cumin seeds, and mustard seeds. Let them sizzle and pop – you’ll know they’re ready when the cumin turns fragrant and the mustard seeds stop spluttering.
2. Now, add the diced onion and sauté for about 6-7 minutes, until it turns a lovely golden brown. Patience is key here; a well-sautéed onion is the foundation of so much Indian flavor!
3. Stir in the minced garlic, ginger, and chopped tomato. Cook for another 4-5 minutes, until the tomatoes soften and break down a bit.
4. Time for the veggies! Add the chopped green beans and potatoes, along with all the spices – coriander powder, paprika, salt, turmeric, pepper, and cayenne. Give everything a good stir to make sure the veggies are nicely coated.
5. Pour in the water, secure the Instant Pot lid, and set the valve to ‘Sealing’. Pressure cook on high for just 4 minutes.
6. Once the cooking time is up, do a quick pressure release. Carefully open the lid and garnish with fresh cilantro. Serve hot with dal and roti or your favorite flatbread!

Expert Tips

A few little things I’ve learned along the way:

• Don’t overcrowd the Instant Pot. If you’re doubling the recipe, you might need to cook it in batches.
• If the sauce is too thin, you can simmer it on ‘Sauté’ for a few minutes to thicken it up.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• My Mom’s Touch: My mom always adds a pinch of garam masala at the end for extra warmth.
• Friend’s Favorite: A friend of mine loves adding a handful of spinach in the last minute of cooking for a boost of greens.
• Extra Veggies: Feel free to throw in other veggies like cauliflower, peas, or carrots.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ teaspoon cayenne pepper or omit it altogether.
• Medium: Use ½ teaspoon cayenne pepper.
• Hot: Use ¾ – 1 teaspoon cayenne pepper, or add a pinch of chili flakes.

Festival Adaptation

This dish is fantastic for festivals! It’s often made during Navratri or Diwali as a simple, satisfying vegetable dish. You could also serve it as part of a larger thali (Indian platter) during celebrations.

Serving Suggestions

This green bean and potato dish is incredibly versatile. Here are a few ideas:

• With a simple dal (lentil soup) and roti or naan.
• As a side dish to your favorite Indian curry.
• As a light and healthy main course with a side of rice.

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.

FAQs

Let’s answer some common questions:

What type of oil is best for this Instant Pot recipe?

You can use any neutral oil like vegetable or canola. Mustard oil adds a more authentic flavor, but it has a strong taste!

Can I use frozen green beans instead of fresh?

Yes, you can! Just add them directly to the Instant Pot without thawing. You might need to increase the cooking time by a minute or two.

How can I adjust the spice level to make it milder?

Reduce or omit the cayenne pepper. You can also remove the seeds from the chili peppers before adding them.

What is a good accompaniment to serve with this green bean and potato dish?

Dal (lentil soup) and roti or naan are classic pairings. A simple yogurt raita also works beautifully.

Can this recipe be made on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the onions, garlic, and ginger in a pot, then add the tomatoes and spices. Add the green beans and potatoes, along with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!