These Instant Pot green beans need a 0-minute pressure-cooking cycle to become perfectly tender while keeping their fresh flavor and vibrant color.
Garlic and butter make them taste like a finished side dish, but the pressure cooker does nearly all the work and keeps valuable space free on the stove.
I am an obsessed Instant Pot user, especially when a recipe combines fresh seasonal ingredients with an almost ridiculously simple method. I’ve learned that green beans do not need an actual stretch of pressure-cooking time. The time the pot spends building pressure is enough to cook them, and an immediate quick release prevents them from becoming overly soft.
When fresh green beans start appearing at the farmers market, this is exactly the kind of recipe I want. I can cook an entire batch with very little effort, serve some with dinner and keep the rest in the refrigerator for easy lunches throughout the week.
Why This Recipe Works
- The cook time is actually 0 minutes! It sounds strange, but the fresh green beans cook while the Instant Pot builds pressure. They do not need additional cooking time once pressure is reached.
- You get tender green beans without turning them to mush. The key is performing an immediate quick release so they do not sit in the hot pot and continue cooking.
- Garlic and butter make everything better. Briefly sautéing the garlic in butter turns a pile of fresh green beans into a flavorful side dish without creating another pan to wash.
- Your stove stays free. I am all about removing pans from my stove whenever possible. Let the Instant Pot handle the green beans while you focus on the parts of dinner that need more attention.
- It puts a large farmers market haul to good use. Cook up to 2 pounds at once, serve them with dinner and save the rest for easy meals throughout the week.
- It leans into my lazy side without sacrificing texture. This is exactly the kind of Instant Pot shortcut I trust: extremely little effort with a fresh, reliably delicious result.
Ingredients
- Fresh green beans: Choose firm, bright green beans without soft spots. Rinse them and trim off the tough stem ends before cooking.
- Salted butter: Adds richness and helps carry the garlic flavor. Olive oil may be used instead.
- Garlic: Four fresh cloves give these beans plenty of savory flavor.
- Salt and pepper: Simple seasonings allow the fresh green bean flavor to remain the star.
- Water: Add 1 1/2 cups water to help the Instant Pot build pressure. This is the amount I reliably use in my Instant Pot recipes.
How To Make Instant Pot Green Beans
- Prepare the green beans. Rinse 1 1/2 to 2 pounds fresh green beans and trim off the tough stem ends. Allow the excess water to drain.
- Sauté the garlic. Set the Instant Pot to the Sauté setting and add 2 tablespoons salted butter. Once melted, add 4 minced garlic cloves. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Add the water and green beans. Pour in 1 1/2 cups water and scrape the bottom of the pot to loosen any bits of garlic. Add the green beans, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir gently to coat them in the garlic butter mixture.
- Pressure cook and release. Secure the lid and set the valve to Sealing. Cook for 0 minutes on Low Pressure. The green beans will cook as the Instant Pot builds pressure, which takes approximately 10 minutes. When the cycle ends, perform an immediate quick release. Once the float valve drops, open the lid and transfer the green beans to a serving dish right away.
What To Serve With Instant Pot Green Beans
These garlic butter green beans pair well with nearly any family dinner. Serve them alongside Instant Pot pulled pork, roasted chicken, steak, meatloaf or your favorite weeknight main dish.
They also make an easy vegetable side for Thanksgiving and other holiday meals.
Recipe Notes
- Is a 0-minute cook time correct? Yes! The fresh green beans cook while the Instant Pot builds pressure, which takes approximately 10 minutes. Zero minutes followed by an immediate quick release produces tender-crisp beans without overcooking them.
- For softer green beans, pressure cook for 1 to 2 minutes on Low Pressure. Keep in mind that even one additional minute can make a noticeable difference in their texture.
- If your Instant Pot will not accept a 0-minute setting, set it for 1 minute and cancel the cooking cycle as soon as the pot reaches pressure. Perform an immediate quick release.
- To use frozen green beans, cook them directly from frozen for 2 minutes on Low Pressure, followed by an immediate quick release. Expect them to be softer than fresh green beans.
- To prepare a larger batch, add more green beans as long as the pot is not filled beyond the manufacturer’s maximum fill line. Keep the water at 1 1/2 cups rather than increasing it with the beans. A fuller pot may take longer to reach pressure.
- Replace the butter with an equal amount of olive oil, if desired.
- Chicken broth may be used instead of water for additional savory flavor.
- To use a steamer basket, add 1 1/2 cups water to the pot and place the green beans in a basket above it. Cook as directed, then toss the beans with garlic butter after opening the pot. This produces truly steamed green beans, while the primary recipe cooks them directly in the seasoned liquid.
- Finish the green beans with grated Parmesan cheese, melted butter, olive oil, fresh lemon juice, garlic powder, sea salt or cracked black pepper.
Frequently Asked Questions
How long do you pressure cook fresh green beans?
Pressure cook fresh green beans for 0 minutes on Low Pressure, followed by an immediate quick release. The beans cook while the Instant Pot builds pressure, which takes approximately 10 minutes. For softer green beans, increase the pressure-cooking time to 1 or 2 minutes.
Do I need a steamer basket for Instant Pot green beans?
No, you do not need a steamer basket for this recipe. The green beans can cook directly in the pot with the water and garlic butter. If you prefer truly steamed green beans, place them in a steamer basket above the water and toss them with the garlic butter after cooking.
Can I cook frozen green beans in the Instant Pot?
Yes. Cook frozen green beans directly from frozen for 2 minutes on Low Pressure, followed by an immediate quick release. Frozen green beans will have a softer texture than fresh beans.
Why did my Instant Pot green beans turn out mushy?
Green beans can become mushy if they cook under pressure for too long or remain in the hot pot after cooking. Use a 0-minute cook time for tender-crisp beans, perform an immediate quick release and transfer the beans out of the pot right away.
How do I store leftover cooked green beans?
Allow the green beans to cool and refrigerate them in an airtight container for up to 4 days. Reheat them briefly in the microwave or in a skillet over medium-low heat. Avoid overheating them, which can make them softer.
More Green Bean Recipes
Have more fresh green beans to use, or need a holiday-worthy version? Try one of these next:
- Green Bean Casserole is a classic, creamy side dish that belongs on the Thanksgiving table but works for family dinners throughout the year.
- Crockpot Green Bean Casserole requires just a handful of ingredients and keeps valuable oven space free during holiday meal prep.
- Roasted Parmesan Green Beans become crispy, savory and coated in Parmesan cheese in the oven.
Planning a holiday menu? Browse these mac and cheese recipes for Thanksgiving for even more crowd-pleasing side dish ideas.
More Easy Vegetable Side Dishes
Round out dinner with one of these simple vegetable sides:
- Vegetable Rice Summer Salad is a fresh, colorful side for summer meals and gatherings.
- Roasted Butternut Squash and Apples combines sweet and savory flavors in an easy fall side dish.
- Cauliflower Mushroom Rice is a satisfying vegetable-packed alternative to traditional rice.
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Instant Pot Green Beans With Garlic Butter
Ingredients
- 2 tbsp salted butter
- 4 cloves garlic minced
- 1 1/2 cups water
- 1 1/2 to 2 lbs fresh green beans ends trimmed
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Set the Instant Pot to the Sauté setting. Add the butter and allow it to melt. Add the garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Pour in the water and scrape the bottom of the pot thoroughly to loosen any bits of garlic.
- Add the green beans, salt and pepper. Stir gently to coat the beans in the garlic butter mixture.
- Secure the lid and set the valve to Sealing. Select the Pressure Cook setting and cook for 0 minutes on Low Pressure. The Instant Pot will take approximately 10 minutes to build pressure.
- As soon as the cooking cycle ends, carefully move the valve to Venting to perform an immediate quick release. Wait for the steam to release completely and the float valve to drop.
- Open the lid and transfer the green beans to a serving dish immediately. Spoon some of the garlic butter mixture from the pot over the beans and serve.
Video
Notes
- The 0-minute setting is correct. The green beans cook while the Instant Pot builds pressure.
- For softer fresh green beans, cook for 1 to 2 minutes on Low Pressure.
- If your Instant Pot will not accept a 0-minute setting, select 1 minute and cancel the cycle as soon as the pot reaches pressure. Perform an immediate quick release.
- Cook frozen green beans directly from frozen for 2 minutes on Low Pressure. They will be softer than fresh green beans.
- For a larger batch, add more beans without exceeding the pot’s maximum fill line. Keep the water at 1 1/2 cups.
- Olive oil may be substituted for the butter, and chicken broth may be substituted for the water.
- To use a steamer basket, place the basket above the water and cook as directed. Toss the cooked beans with garlic butter before serving.
- Finish with Parmesan cheese, lemon juice, melted butter, sea salt or cracked black pepper.Perform an immediate quick release and remove the green beans from the pot right away. Allowing them to sit in the heat can make them overly soft.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
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