Instant Pot Fresh Green Beans Recipe (2024)

FAQs

What is the ratio of beans to water in Instant Pot? ›

All you need to do to cook beans in the instant pot is add them into your pot, followed by 2 – 3x that amount of water. So if you're using 1 cup of dried beans (unsoaked), you'd follow that with about 2 – 3 cups of water.

No matter how you plan to prepare green beans—sautéed, blistered, or baked into a casserole—blanching is a good place to start. Sautéeing blanched green beans ensures they're cooked from the inside out, while the final kiss of heat provides an opportunity to introduce flavorful char, plus sauces or seasonings.

TIPS AND TRICKS. Undercooked beans will still be hard in the center. If your beans are still hard, you can cook them under pressure for another 5 minutes. Overcooked beans will be too soft and will be falling apart.

In a large pot, add 6 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for at least 1 hour.

Rinse the beans and then place them in a pot with three cups of water for each cup of dried beans. Bring to a boil and boil for two to three minutes. Remove the pot from the heat, cover and let stand for one hour. Drain the water, add fresh water and cook.

Combine the beans and water in an electric pressure cooker. Secure the lid and set on manual; cook for 20 minutes. Allow a natural pressure release, about 15 minutes, then release any remaining pressure. Beans should be mostly cooked through but still firm.

To freeze green beans, all you have to do is cut them, then arrange them in a single layer on a pan lined with parchment paper. This will prevent them from clumping together as they freeze. Place the pan on a flat surface in your freezer for 1-2 hours, until they feel frozen to the touch.

Steaming is a simple way to cook vegetables, and it leaves the flavor and much of the nutrients intact. It's slightly healthier than boiling since fewer nutrients end up in the water. Plus, steaming requires little time and attention. A steamer basket is a great kitchen tool to have on hand.

Steaming green beans gives them the same crisp-tender texture as blanching or boiling. Yet I think it preserves their lovely green color and allows the home cook more control over their texture than with those other two methods. Steaming is easy, too—and ease is what this recipe is all about.

What happens if you overcook green beans? ›

When properly cooked, green beans should still have a crisp texture, and a vibrant, bright green color. As discussed above, overcooked green beans can be identified by their drab, olive-green color and their mushy texture. Overcooking can also cause nutrient loss.

Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag. Do either a short soak or a long soak. Short Soak – Bring beans to a boil, boil for 2-3 minutes, remove from heat, and let stand covered for 1-4 hours.

The beans are cooked earlier in a pressure cooker because the boiling point increases with increasing pressure. That means food can cook at much higher temperature and since cooking reaction speeds up at higher temperatures, food cooks faster.

Place rinsed beans in a large cooking pan. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag.

Add 3 cups clean water for every 1 cup of dry beans. Bring to a boil; turn the heat down to low and cook slowly until tenter - about 2 hours. Check the beans often to make sure there is enough water in the pot, if not add more water and continue to cook.

Place seasoning and beans in pressure cooker. Cover with about 1 1/2 inches of hot water over the level of the beans. Be sure to not fill the cooker over half way. Cook for 22 to 30 minutes, depending on the variety.

According to the Specialty Coffee Association of America, the “golden ratio” is 1:18 – 18 ml of water per gram of coffee. Of course, this ratio depends on your brew method, coffee choice, and personal taste preference. For example, if you want a more intense flavor, you would use less water.