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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
There is nothing I like less than soggy vegetables, and green beans often turn out this way. Just a minute too long and they turn to mush.
I’ve tried cooking green beans in the Instant Pot at several different time and pressure combinations, ranging from four minutes at high pressure (complete mush) to zero minutes at low pressure (a bit undercooked). I settled on one minute at low pressure, as it yields a firm yet cookied bean that retains its bright green color and crunchy texture. If you like your beans a bit more well-done, you can cook them for two minutes at low pressure.
The crispness of the green beans, the creaminess of the maple-tahini dressing, the juicy acidity of the cherry tomatoes, and the slightly smoky crunch from the toasted almonds all work together to make this a refreshing and balanced salad.
1 pound green beans, ends trimmed
3/4 teaspoon kosher salt
freshly cracked black pepper
1 tablespoon olive oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 shallots, diced
2 and 1/2 tablespoons Haddar Tahini
2 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice
1 and 1/2 tablespoons extra-virgin olive oil
1 tablespoon Gefen Pure Maple Syrup
1 clove garlic, finely minced or 1 cube Gefen Frozen Garlic
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper
2 tablespoons warm water
1/2 cup cherry tomatoes or grape tomatoes, halved
1/3 cup toasted almonds, roughly chopped (omit for a nut-free option)
1 small bunch of fresh mint leaves, torn into pieces
Cook the green beans: Place the green beans in the Instant Pot. Add 1/2 cup water, the salt, and pepper to taste.
Secure the lid and set the Pressure Release to Sealing. Select the Steam setting at low pressure and set the cook time to one minute.
Meanwhile, make the maple-tahini dressing. In a small bowl, combine the tahini, lemon juice, extra-virgin olive oil, maple syrup, garlic, salt, and pepper and whisk together until smooth and creamy. Then add the warm water and whisk until you have a pourable consistency. Taste for seasonings and adjust accordingly.
Once the one-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
Open the pot and, using oven mitts, carefully remove the inner pot and drain the green beans in a colander. If you prefer your beans on the crisp side of crisp-tender, transfer the cooked beans to a large bowl of cold water with ice to halt the cooking process.
Return the inner pot to the Instant Pot. Select the Sauté setting and, after a few minutes, add the olive oil, followed by the garlic and shallots. Cook until browned, about three minutes. Return the green beans to the pot, stir to combine, and cook for one minute.
Transfer the green bean mixture to a serving dish and drizzle with the dressing, tossing to coat. Sprinkle on the cherry tomatoes, almonds and torn mint leaves and serve.
Recipe reproduced from The Vegan Instant Pot Cookbook (Avery, 2019) with the kind permission of the publisher.
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