📝 About This Recipe
Elevate the humble green bean into a gourmet side dish using the magic of the Instant Pot for a perfect 'tender-crisp' texture in minutes. This recipe features fresh haricots verts bathed in a rich, nutty brown butter sauce infused with toasted garlic and a hint of bright lemon. It’s a sophisticated, foolproof method that ensures vibrant color and maximum flavor, making it a stellar companion for both weeknight dinners and holiday feasts.
🥗 Ingredients
The Vegetables
- 1.5 pounds Fresh Green Beans (trimmed, preferably haricots verts)
- 1 cup Water (cold, for pressure building)
- 2 cups Ice Cubes (for ice bath)
The Garlic Butter Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Fresh Garlic (thinly sliced or minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for subtle heat)
Garnish and Finish
- 1/4 cup Slivered Almonds (toasted until golden)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Prepare your green beans by washing them thoroughly and snapping off the tough stem ends. If using standard string beans, you may leave them whole or cut them into 2-inch pieces.
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2
Pour 1 cup of cold water into the inner pot of your Instant Pot and place a steamer basket inside.
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3
Place the trimmed green beans into the steamer basket, spreading them out evenly to ensure consistent cooking.
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4
Secure the lid and set the steam vent to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 0 (zero) minutes. Note: The time it takes for the pot to come to pressure is enough to cook the beans perfectly.
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5
While the pot is coming to pressure, prepare an ice bath by filling a large bowl with cold water and 2 cups of ice. This will stop the cooking process and preserve the bright green color.
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6
As soon as the Instant Pot beeps, perform an immediate Quick Release by carefully moving the vent to 'Venting'. Use a long spoon to avoid the steam.
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7
Open the lid and immediately transfer the beans into the ice bath for 1-2 minutes. Drain them well and pat dry with a clean kitchen towel.
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8
Wipe out the inner pot of the Instant Pot and select the 'Sauté' function on the Low or Normal setting.
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9
Add the butter to the pot. Once melted and starting to foam, add the slivered almonds. Stir constantly for 2 minutes until the almonds are golden and the butter smells nutty.
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10
Add the sliced garlic and red pepper flakes to the butter. Sauté for just 30-60 seconds until the garlic is fragrant and translucent, but not browned or bitter.
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11
Add the blanched green beans back into the pot. Toss gently using silicone-tipped tongs to coat every bean in the garlic butter.
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12
Season with kosher salt, black pepper, and lemon juice. Continue to sauté for 1-2 minutes just until the beans are heated through.
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13
Turn off the Instant Pot. Stir in the fresh parsley and lemon zest for a final burst of color and aroma.
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14
Transfer to a warmed serving platter and pour any remaining garlic butter from the pot over the top. Serve immediately.
💡 Chef's Tips
Setting the timer to '0 minutes' is the secret to perfect green beans; the residual heat during the pressure-building phase cooks them to a perfect tender-crisp. Always use an ice bath if you aren't serving them immediately to prevent the beans from turning a dull olive-drab color. If you prefer softer beans, set the pressure cook time to 1 minute instead of 0. For a vegan version, substitute the butter with a high-quality extra virgin olive oil or vegan butter alternative. Ensure the beans are patted dry after the ice bath so the garlic butter clings to them rather than sliding off.
🍽️ Serving Suggestions
Pair these beans with a roasted lemon herb chicken for a classic Sunday dinner. Serve alongside a pan-seared ribeye steak to cut through the richness of the meat. Enjoy as a light lunch topped with a poached egg and a sprinkle of Parmesan cheese. Complement the citrus notes with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio. These make an excellent side for a festive holiday turkey or glazed ham.