This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!
Whether you have an abundance of fresh green beans from your garden, your farmer's market or you're picking them up at the grocery store this is the perfect way to prepare them!
If you are looking for more vegetable side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Apple Slaw with Poppyseed Dressing, my Gluten Free Zucchini Squash and Corn Casserole, these Air Fryer Pesto Baby Potatoes or my Crispy Garlic and Rosemary Smashed Potatoes recipes.
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Ingredients
- Fresh Green Beans
- Yellow Onion
- Minced Garlic
- Unsalted Butter
- White Vinegar
- Chicken Stock or Vegetable Stock
- Sea Salt
- Ground Ginger
- Coarse Ground Black Pepper
Instructions
Add the green beans, onion, garlic, butter, vinegar, stock, salt, ginger and pepper to your instant pot. Stir to combine.
Put the lid on your instant pot and adjust to sealed.
Using the manual setting cook for 4 minutes. Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.
Carefully remove the lid and dish the green beans out using a slotted spoon. Serve immediately white they are hot.
Substitutions
- Fresh Ginger - instead of ground ginger you can use 1 tablespoon fresh ginger paste or finely grated fresh ginger
- Apple Cider Vinegar - you can use apple cider vinegar instead of white vinegar
- Vegetarian - for a vegetarian option use vegetable stock and replace the butter with 1 tablespoon of olive oil or avocado oil
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
Store the leftovers in a sealed container in the refrigerator for up to 5 days.
This recipe freezes really well too! To freeze the instant pot garlic ginger green beans use a sealed freezer safer container and freeze for up to one month.
Instant Pot Garlic Ginger Green Beans
- Total Time: 14 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!
Ingredients
2 pounds Fresh Green Beans, ends removed
1 small Yellow Onion, chopped
2 tablespoon Minced Garlic
2 tablespoon Unsalted Butter
1 tablespoon White Vinegar
¾ cup Chicken Stock or Vegetable Stock
1 teaspoon Sea Salt
1 teaspoon Ground Ginger
½ teaspoon Coarse Ground Black Pepper
Instructions
Add the green beans, onion, garlic, butter, vinegar, stock, salt, ginger and pepper to your instant pot. Stir to combine.
Put the lid on your instant pot and adjust to sealed.
Using the manual setting cook for 4 minutes. Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.
Carefully remove the lid and dish the green beans out using a slotted spoon. Serve immediately white they are hot.
Notes
You can cut your green beans into bite size pieces before cooking or leave them whole. It will not affect the cooking time.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Side Dish, Vegetables
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: fresh green beans, quick, easy, side dish, onions, pressure cooker, no steamer basket, no bacon, tender, instant pot, vegetable
FAQ
Two pounds of green beans cook for 4 minutes. Then, let the steam release naturally for 10 minutes before manually releasing the rest of the steam.
There are lots of options! Some of my favorites are chopped onions, minced garlic, sea salt, black pepper, ground ginger, a pinch of cayenne pepper or bacon. It also gives green beans more flavor to cook them in broth.
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