Instant Pot Green Beans Stir-Fry | Green Beans Poriyal
Simple yet delicious, tender and crunchy green beans stir-fry made in Instant Pot with minimal ingredients. This vegan stir-fry with the flavors of coconut and coconut oil is a perfect rice accompaniment.
Servings: 4
Calories: 65kcal
Ingredients
- 3 cups Green Beans chopped
- 1 cup Water for the instant pot
- 1 tsp Coconut Oil
- ½ tsp Mustard Seeds
- ¼ tsp Hing
- 1 tsp Cumin Seeds
- 2 Dried Red Chilies
- 1 tsp Salt
- ¼ cup Coconut Grated
Instructions
- Add the chopped green beans to the steamer rack. Add 1 cup of water to the inner pot and place the trivet. Then keep the steamer basket with the beans on the trivet and close the lid. Make sure the vent is in the sealing position.
- Press the manual or the pressure cook button and set the cooking time to zero minutes at high pressure.
- When the IP beeps, move the vent to the venting positing and release the pressure quickly.
- Carefully open the lid and take the steamer basket out. Drain the water from inner pot and wipe it dry.
- Now place the inner pot and set it to saute mode.
- When the display shows "hot," add the coconut oil.
- Then add the mustard seeds, cumin seeds, and hing. Mix them and then add the dried red chilies. Saute for 30 seconds.
- Add the cooked beans and the salt. Mix and cook for two minutes.
- Now add the grated coconut. Mix and cook for 30 seconds and turn off the heat.
- Serve hot with sambar rice or rasam rice or relish it as is.
Video
Notes
- I used Kashmiri dried red chili variety. You can use other types too.
- Adjust the salt and spice according to your preference.
- Instead of cumin seed tempering, you can temper the curry with urad dal and channa dal too.
- You can make a similar stir-fry with asparagus, brussels sprouts, etc.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 593mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 42.4mg | Calcium: 39mg | Iron: 1.5mg