This recipe for Instant Pot Green Beans makes a fresh and easy vegetarian side dish with a lemon-parmesan breadcrumb topping.
❤️ Why You’ll Love This Recipe: Green beans take minutes to cook to snappy perfection in the Instant Pot. And the cheesy breadcrumb topping in this recipe adds the right amount of crunch and savory flavor to make a family-favorite side dish any time of year.
Your Instant Pot / pressure cooker is a great way to make easy side dishes while you prepare an entree on the stove or in the oven. These cheesy green beans are a tasty side to whip up and serve alongside any meal.
How to Make Instant Pot Green Beans
This is a simple one-pot recipe! Start by toasting and seasoning the breadcrumbs for the topping right in the pressure cooking pot. When the bread crumbs are nice and golden, be sure to wipe out the Instant Pot well to avoid the burn notice when you’re cooking the green beans.
Next, steam the green beans with a steamer basket under high pressure. Finally, serve the green beans with a cheesy breadcrumb topping for a simple but elegant side dish.
Tip: If you don’t have a steamer basket, you can use a trivet and a small cake pan inside your Instant Pot to cook the green beans. Just don’t forget the water!
How to Trim Green Beans
When trimming green beans, you only need to remove the stem end, not the pointy tip. To make it easier to prep your beans, choose green beans that are roughly the same size. This will also help ensure that the veggies cook at the same rate.
To trim the beans, line a handful of beans up on your cutting board, using your knife to align the stem ends. Then use a chef’s knife to chop off just the stem, leaving as much of the edible part of the bean intact.
What to Serve with Green Beans
You can make this side any time of year. Here are some of our favorite dishes to serve with green beans:
- Instant Pot Chicken and Mushrooms has a creamy mushroom gravy and tender chicken breasts.
- Pressure Cooker Short Ribs are fall-apart tender and need a bright, fresh veggie on the side.
- Light Chicken Parmesan from Barbara Bakes is a healthier version of your favorite Italian chicken dinner with plenty of crunch.
How to Make Green Beans Ahead of Time
If you’re making your green beans ahead of time, reduce the cook time by 1 minute and store them separately from the toasted breadcrumb topping. You can keep the green beans in an airtight container in the fridge for up to four days.
Store the toasted breadcrumbs in an airtight container at room temperature for up to one week.
Reheat the beans pot-in-pot in the pressure cooker for a 0 minute cook time. Then mix the breadcrumb and parmesan topping just before serving your green beans.
How Long to Cook Green Beans in the Instant Pot
Green beans are very quick-cooking vegetables. The cooking time will vary depending on the size of your beans and how you like them cooked.
For crisp-tender beans with a bit of snap to them, pressure cook on high for 1 minute. If your beans are very large and/or woody, you may need an extra minute.
For softer beans, cook at high pressure for 2 minutes. Note that if you plan to reheat your green beans after cooking, they will get softer. To avoid overcooking your veggies, air on the side of less cooking time than more.
You can add more toppings to these beans if you like! Here are some tasty ways to add crunch and flavor to your vegetarian side dish:
- Use another cheese like feta, cheddar or blue cheese
- Add crispy crumbled bacon
- Add toasted almonds, walnuts or pecans
- Sprinkle with sesame seeds
More Instant Pot Vegetarian Dishes
Try these other veggie-packed recipes to make in your Instant Pot / Pressure Cooker:
- Instant Pot French Onion Soup is a savory wintertime soup topped with crispy bread and melty cheese.
- Eggplant Parmesan Pasta is a hearty, layered pasta dish with eggplant, cheese and tomato sauce.
- Sweet Potato Casserole is a classic Thanksgiving side dish topped with sweet and crunchy pecans.
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- 2 tablespoons olive oil, divided
- ½ cup panko bread crumbs
- ½ cup water
- 1 pound thin green beans, trimmed
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon salt, to taste
- ¼ teaspoon freshly ground black pepper, to taste
- ¼ cup shredded parmesan
- Minced parsley, for serving
Select Sauté to preheat the pressure cooking pot. When hot, add 1 tablespoon oil, then add the breadcrumbs and a pinch of salt. Cook, stirring frequently, until toasted. Transfer to a plate and rinse out the cooking pot. Put the steamer basket in the cooking pot and add 1 cup water.
Put the green beans in the basket. Lock the lid in place. Select High Pressure and 1 minute cook time for crisp-tender beans or 2 minutes for tender beans.
Meanwhile, in a small bowl whisk together the remaining 1 tablespoon olive oil, lemon juice, garlic powder, salt, and pepper.
When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. Transfer the beans to a serving platter and toss with the dressing. Top with parmesan, toasted breadcrumbs, and parsley. Serve immediately.
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Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 451mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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