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This Instant Pot Green Beans recipe cooks fresh or frozen green beans to crisp-tender perfection in under 15 minutes, start to finish.
Whether I need a fast side for a simple weeknight meal or steamed green beans for my From-Scratch Green Bean Casserole, this is my go-to method. Steaming green beans in an electric pressure cooker is quick, efficient, and can be seasoned to complement nearly any meal.
Instant Pot Green Beans at a Glance
- Amount: 1 pound of green beans, with notes for doubling or tripling the recipe.
- Time Needed: About 15 minutes, including prep and pressure-building time.
- Types of Green Beans: This method works with fresh or frozen standard green beans, also called string beans or snap beans. It also includes tested timing for frozen cut green beans and frozen haricots verts.
- Equipment: A 3-, 6-, or 8-quart electric pressure cooker and a steamer basket (or trivet).
- Best For: Fast weeknight sides, holidays, and recipes calling for steamed green beans.
Kristen's Keys for Instant Pot Green Beans
After testing this method with both fresh and frozen green beans, I found these details make the biggest difference, regardless of your pressure cooker's size.
- Be precise with the amount of water. The amount needed depends on the size of your pressure cooker, not the quantity of green beans, just like it does when making Instant Pot Baked Potatoes.
- Use cool tap water rather than hot water. Because the beans begin to cook as the pot heats and reaches pressure, starting with hot water can alter the final texture. I follow this same rule when making Instant Pot Hard Boiled Eggs as well.
- Use a steamer basket or trivet so the beans are steamed rather than submerged. I do the same when steaming artichokes in the Instant Pot.
- Cooking for 0 minutes is not a typo. A 0-minute setting means the Instant Pot heats and reaches full pressure, then immediately ends the cooking cycle. During that pressure-building time, fresh green beans become crisp-tender, vibrant green, and still retain a slight bite. For slightly softer beans, cook for 1 minute.
- Immediately releasing pressure after the cook time has elapsed avoids mushy, overcooked green beans. Green beans are less forgiving than corn on the cob in the Instant Pot. Letting them sit past the cook time can take them from perfectly steamed and bright in color to mushy and brown.
Happy Cooking! xo Kristen
5-Star Reader Review
Frying pan, stove top, or IP. I've cooked fresh green beans using each, BUT the absolutely best ever was the "0" setting in a steam basket. Texture, color, and flavor a perfect 10. -Lon
How to Cook Instant Pot Green Beans
New to pressure cooking? Review my Instant Pot 101 guide and explanation of the Instant Pot functions before beginning.
Step One: Prepare Green Beans
If you are using fresh green beans, rinse them well and snap or trim off the stem ends. If my kids are around, I love passing this job off to them. 😉 Skip this step for frozen green beans or fresh green beans sold washed and trimmed.
Step Two: Prepare the Instant Pot
Start by adding cool (not hot or warm) tap water to the inner pot, using the following amounts based on the size of your electric pressure cooker.
- For a 3- or 6-quart model: Add 1 cup of cool tap water to the inner pot.
- For an 8-quart model: Add 1½ cups of cool tap water to the inner pot.
Place a steamer basket inside the inner pot over the water. If you don't have a steamer basket, a metal trivet will work here. You just need something to keep the green beans elevated above the water.
Step Three: Add Green Beans
Add the washed and trimmed green beans to the steamer basket. If using a trivet, arrange the beans perpendicular to its openings so they do not fall into the water.
Step Four: Pressure Cook + Quick Release
Lock the lid and set the pressure-release control to Sealing. Use the Pressure Cook or Manual button to cook for the following times:
- For Crisp-Tender Texture: Cook fresh green beans on high pressure for 0 minutes, followed by an immediate quick release of pressure. The beans will cook as the pressure cooker comes to pressure, resulting in green beans that are tender but still have a bit of snap.
- For Slightly Softer Texture: Cook fresh green beans on high pressure for 1 minute, followed by an immediate quick release of pressure. This produces green beans that are tender, yet not mushy.
What If Your Instant Pot Doesn't Adjust to 0 Minutes?
If your model doesn't allow a 0-minute cook time, set the cook time for 1 minute on High Pressure. For crisp-tender green beans, press Cancel as soon as the pot reaches pressure and the cooking countdown begins, then immediately release the pressure. For softer green beans, let the timer count down for the full minute before quick releasing the pressure.
Step Five: Season and Serve
Remove the steamed green beans from the Instant Pot and season as desired or use in any recipe calling for cooked green beans.
Instant Pot Frozen Green Beans
Cooking frozen green beans in the Instant Pot is very similar to cooking fresh green beans, but they will always be slightly softer than fresh beans.
Do not thaw frozen green beans before pressure cooking. Place the frozen beans in a steamer basket or trivet over water and cook according to the following times.
- Frozen Whole Green Beans: Cook on high pressure for 1 minute, followed by an immediate quick release of pressure.
- Frozen Cut Green Beans: Cook on high pressure for 2 minutes, followed by an immediate quick release of pressure.
- Frozen Haricots Verts (Thin Green Beans): Cook on high pressure for 0 minutes, followed by an immediate quick release of pressure.
Seasoning Options
Season and serve immediately, or use in a recipe calling for cooked green beans. For cold salads, transfer the beans to ice water after cooking to stop the cooking process, then drain well.
Try one of these easy options:
- Keep It Simple: Toss with butter, salt, and pepper.
- Add Garlic: Toss with melted butter and garlic powder, or briefly sauté minced garlic in butter before adding the beans.
- Add Lemon: Toss with lemon zest, a squeeze of lemon juice, salt, and butter or olive oil.
- Add Nuts: Toss with butter or olive oil and salt, then top with toasted almonds, walnuts, or pecans, similar to Green Beans Almondine.
- Finish with Parmesan: Toss the green beans with butter or olive oil, then grate Parmesan cheese over them. Garlic is a nice addition here as well.
- Add to a Dish Calling for Steamed Green Beans: Use in recipes like Homemade Green Bean Casserole, Spinach Quinoa Salad, Italian Potato Salad, or even Chicken and Green Beans Skillet.
How to Scale This Recipe
When doubling most Instant Pot Recipes, I tell you to simply double the ingredients but leave the cooking time the same. That is not the case when it comes to doubling (or tripling) this recipe. In my testing, I found that 2- to 3-pound batches of green beans needed 1 additional minute to produce the same texture as a 1-pound batch.
To cook 2 to 3 pounds of fresh or frozen green beans, keep the amount of water the same, and increase the cook time by 1 minute.
Serving Suggestions
Instant Pot Green Beans pair beautifully with chicken, pork, beef, or pasta. Below are a few of my favorites.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Green Beans
Ingredients
- 1 pound fresh green beans, washed, ends trimmed
- 1 to 1½ cups water , based on size of Instant Pot
- desired seasonings
Instructions
- Place the green beans in a colander and rinse well. Shake off excess water, then snap or trim off the stem ends. You can trim both ends of the beans if desired.
- If using a 3 or 6-quart pressure cooker, pour 1 cup of cool tap water into the inner pot. If using an 8-quart Instant Pot, pour 1½ cups of cool tap water into the inner pot.
- Place a metal trivet or steamer basket inside the inner pot over the water. Add the prepared green beans to the basket, or carefully stack them on the trivet.
- Close the lid, being sure the vent knob is sealed or locked. Using the manual or pressure cook button, set the cooking time to 0 minutes on high pressure. For softer green beans, set the cooking time to 1 minute.
- Once the cooking time has elapsed, immediately do a quick release of pressure. To do this, use a long utensil and carefully knock the vent knob from the sealing to the venting position. Stand back to prevent being burned by the steam.
- Remove the green beans from the pressure cooker. Season and serve immediately.
Equipment
- Steamer Basket for Instant Pot or Metal Trivet
Notes
- Frozen Cut Green Beans: 2 minutes with quick release of pressure
- Whole Green Beans: 1 minute with quick release of pressure
- Frozen Thin Green Beans (Haricot Verts): 0 minutes with quick release of pressure
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Put 1 lb on for 0 minutes on manual hi P--the green beans turned soggy and khaki-colored.
Hi Amy, I have never had this happened. It is important to do a quick release immediately, and only use the outlined amount of water--using slightly more would result in longer time to come to pressure, which could change the outcome.
Thanks Kristen! I only used 1 cup of water and QR. Perhaps it's just due to variation in green beans...
Can I cook these in the instant pot without a steamer basket??
Hi Trina! You can, but I would try to place them on the rack with the water underneath so they don't get soggy. Enjoy!
Perfecto! So easy too! They were the best! I followed your recipe last night to a T and the texture, tenderness was just to our liking! Thank you so much for sharing for your expertise! 🙂
You are so welcome Caterina! I am so glad you enjoyed.
This turned out perfect! Thanks for the recipe.
I am so glad you enjoyed Brittany! Thanks for taking the time to leave a review.
I had way more than 1 lb of fresh green beans. My pot was full almost to 2/3 mark. I used about 1 3/4 cups of water. Set the time to 1 minute, then let it NPR for about 8 minutes (long enough to set the table, etc.). Then QR. They were perfect for us!
Wonderful! I am so glad you enjoyed Barbara!
I'm trying to convert a favorite green bean recipe for use in IP. The old recipe calls for canned tomatoes including the juice. Can I use the juice from the tomatoes instead of adding a cup of water for pressure cooking ? I assume I'll need to be sure there is at least a cup of tomato juice. Thanks.
Hi Thomas, the juice from the tomatoes has natural sugars that CAN cause a burn notice (it does not always). I would use the juice and add an additional 1/2 cup stock or water to prevent this 🙂
I am charged with making steamed green beans for Thanksgiving with the family. There will be 35 there. Any suggestions on how to adjust this recipe for a crowd? I appreciate any advice you can give me. Thank you in advance! Carol
Hi Carol! For 35 people, I would think you need to make the green beans in 2-3 batches, depending on the size of your Instant Pot. Most would recommend about 10 pounds of green beans for that many people. However, with it being Thanksgiving and so many sides, I would think 6-8 pounds would be enough. For a 6 quart Instant Pot you should be able to fit 2.5-3 pounds in the steamer. I would just adjust the cook time to 1 minute. Once one batch is done, place in serving bowl and cover with plastic wrap to keep warm, do the next batch and you will be ready 🙂 NOTE: Normally, I would never double the cook time even if doubling the ingredients, but with steaming that much, I have found 1 minutes is often best. You can set for 0 minutes if you like your beans really crisp tender. I hope you enjoy and happy Thanksgiving!