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June 30, 2021

Instant Pot Greek Green Beans

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Instant Pot Greek Green Beans–tender cooked green beans with potatoes, tomatoes, olive oil and feta. Serve as a side dish or make it a main dish by serving with a loaf of crusty bread.

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Instant Pot Greek Green Beans

Instant Pot Greek Green Beans

These Instant Pot Greek green beans are a perfect summer dish. Use fresh green beans and fresh garden tomatoes for all the summer feels. You can make this dish and serve it as a side to grilled meats or you can make it the main dish and serve with a loaf of crusty bread and lots of feta cheese.

This recipe is my Instant Pot take on fasolakia lathera. Fasolakia lathera is a category of Greek recipes where seasonal vegetables are cooked in olive oil. Fasolakia Lathera literally means “the ones with the oil.” Simply put, this means that you cook your vegetables in a lot of olive oil. Since my version uses the Instant Pot to steam the vegetables they are not cooked in the olive oil but rather they are tossed in the olive oil. So definitely not an authentic recipe. But really tasty nonetheless. Don’t forget the feta it’s the star of the dish!

To make Instant Pot Green Green Beans you’ll need…

  • A 6 or 8 quart Instant Pot*
  • A steamer basket–I like the Avokado silicone steamer basket*
  • 1 pound fresh green beans, washed and trimmed–I buy mine in bag and they are already washed and trimmed and ready to go. This makes prep time close to just 5 minutes!
  • 1 medium Russet potato, peeled and sliced–You can also use red or yellow potatoes
  • 8-16 oz of grape or cherry tomatoes–I only used 8 ounces but wished that I had used more. I love tomatoes!
  • 5 Tbsp of olive oil–it’s quite a bit of olive oil but it adds flavor and richness to the dish
  • 1 cup diced onions–for flavor
  • ½ tsp sugar–for flavor
  • ½ tsp kosher salt–for flavor
  • ¼ tsp pepper–for flavor
  • Feta cheese, to taste–to add a tangy, rich and slightly salty flavor

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Instant Pot Greek Green Beans

How to make Instant Pot Green Green Beans

  1. Pour 1 ½ cups water into your Instant Pot liner. This is necessary to bring the pot to pressure.
  2. Add green beans, potatoes and tomatoes to a steamer basket. The green beans are on the bottom of the steamer basket, then the potatoes and finally the tomatoes. I like the Avokado silicone steamer basket* because it’s large and flexible. You don’t need a trivet underneath it. Lower the basket into the Instant Pot. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. Yes the green beans only need 1 minute to cook! The pot will take about 5-8 minutes to reach pressure. When time is up perform a quick release. This will quickly stop the cooking process so that the beans don’t get mushy.
  4. Remove the basket from the Instant Pot and set aside. Dump out the water from the Instant Pot liner and dry out the liner.
  5. Turn Instant Pot to sauté. When display says hot on the display add in the oil and onions. Sauté for 5 minutes or until onions are soft. Turn off sauté setting. 
  6. Add in the green beans, potatoes and tomatoes and toss well in the oil. Toss in the sugar, salt and pepper. Add in feta and extra salt and pepper to taste if needed. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to a week.

More Green Bean Recipes You’ll Love…

Instant Pot Mushroom Chicken With Green Beans

Instant Pot Smoked Sausage, Green Beans And Potatoes

Instant Pot Cajun Sausage, Potatoes And Green Beans

Instant Pot Garlic Herb Pork Chops And Green Beans

Slow Cooker Fresh Garlic Green Beans

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Instant Pot Greek Green Beans


★★★★★

5 from 7 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 3 mains or 6 sides 1x
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Description

Tender cooked green beans with potatoes, tomatoes, olive oil and feta. Serve as a side dish or make it a main dish by serving with a loaf of crusty bread. 


Ingredients

Scale
  • 1 pound fresh green beans, washed and trimmed
  • 1 medium Russet potato, peeled and sliced into quarter inch slices
  • 8–16 oz of grape or cherry tomatoes
  • 5 Tbsp olive oil
  • 1 cup diced onions
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • Feta cheese, to taste

Instructions

  1. Pour 1 ½ cups water into your Instant Pot.
  2. Add green beans, potatoes and tomatoes to a steamer basket*. Lower the basket into the Instant Pot. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid. 
  4. Remove the basket from the Instant Pot and set aside. Dump out the water and dry out the Instant Pot liner.
  5. Turn Instant Pot to sauté. When display says hot add in the oil and onions. Sauté for 5 minutes. Turn off sauté setting. 
  6. Add in the green beans, potatoes and tomatoes and toss well in the oil. Toss in the sugar, salt and pepper. Add in feta and extra salt and pepper to taste if needed. 
  • Category: Side
  • Method: Instant Pot

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Instant Pot Greek Green Beans

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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22 Comments Filed Under: All Recipes, Gluten Free, Healthy, Instant Pot, Meatless, Side Dish, Summer Tagged With: 10 ingredients or less

Recommendations

Comments

  1. Sherrie says

    March 20, 2022 at 3:15 pm

    OMG! These are INCREDIBLE! New favorite side dish everyone loves! ❤️

    ★★★★★

    Reply
    • Karen says

      March 22, 2022 at 9:57 am

      Thanks Sherrie for the 5 star review!

      Reply
  2. Brenda says

    February 12, 2022 at 5:42 pm

    I made this it’s so good I had it as side dish with your amazing stuffed peppers. Keep your recipes coming 😋

    ★★★★★

    Reply
    • Karen says

      February 12, 2022 at 5:50 pm

      Thanks Brenda! So glad you enjoyed it. Thanks for the 5 stars!

      Reply
  3. Tanya says

    December 2, 2021 at 9:53 am

    Can you use a tin of whole, peeled tomatoes?

    Reply
    • Karen says

      December 2, 2021 at 4:30 pm

      Sure!

      Reply
  4. Sarah says

    August 12, 2021 at 3:57 pm

    Wow! This is a keeper! I only had big garden tomatoes so I cut 16oz into bite-size pieces. When it was all done I tasted and decided to add oregano. So good! Thanks for the great recipe. (We also love your Cajun green bean, etc. recipe.)

    ★★★★★

    Reply
    • Sarah says

      August 12, 2021 at 3:59 pm

      I also squeezed lemon on mine.

      Reply
      • Karen says

        August 13, 2021 at 9:45 pm

        mmmm

        Reply
    • Karen says

      August 13, 2021 at 9:46 pm

      garden tomatoes are THE best.

      Reply
  5. Kim B. says

    August 6, 2021 at 5:12 pm

    EXCELLENT! Fast, so easy & really yummy! Wasn’t sure I’d have left overs bc my hubby was scarfing it down, but I did & I added some cubed ham to it the next day for a magnificent salad bowl!! Thanks again, another winner & perfect for this time of year.

    ★★★★★

    Reply
    • Karen says

      August 6, 2021 at 9:43 pm

      So glad you liked it and the ham sounds like a great idea!

      Reply
      • Kim B. says

        August 16, 2021 at 10:07 am

        Had to tell you. I made it again & we added Cavender’s Greek seasoning to it. WHOA!!
        So simple & so delicious.

        ★★★★★

        Reply
        • Karen says

          August 18, 2021 at 2:59 pm

          I need that seasoning apparently!!!

          Reply
          • Kim B. says

            August 18, 2021 at 3:49 pm

            Your recipe was great w/o it. Just added it when I thought about it, & wanted to let you know.
            If you can’t find any, let me know & I’ll send you some.

  6. Debbie says

    July 5, 2021 at 1:52 pm

    This green bean recipe is absolutely delicious!! I’ll be making this again many, many times. I can always count on your recipes being wonderful. I’m moving away from eating chicken (haven’t had beef or pork in 45 years) so I’m always interested in new veggie dishes. This dish lends itself well to adding different spices or other ingredients if desired.

    ★★★★★

    Reply
    • Karen says

      July 8, 2021 at 7:07 pm

      So glad you tried it and liked it! I really loved it too!

      Reply
  7. Frances Massa says

    July 1, 2021 at 10:00 am

    The last couple of times that I’ve cooked sweet potatoes in my IP, they aren’t coming out totally cooked. I’ve been piercing them, like I normally do. Should I cut the sweet potatoes in half? I’m a little disappointed with them.

    Thank you.

    Frances

    Reply
    • Karen says

      July 1, 2021 at 12:31 pm

      If they are thicker they will take more time. So if you cut them in half horizontally then they will take less time to cook.

      Reply
      • Frances Massa says

        July 1, 2021 at 3:04 pm

        Hi Karen,

        Thank you sooo much for responding sooo quickly. I really appreciate it.

        Frances

        Reply
  8. Sharon says

    July 1, 2021 at 7:58 am

    It was excellent and so easy to make. I only used 1/4 cup oil and it was enough.

    ★★★★★

    Reply
    • Karen says

      July 1, 2021 at 12:31 pm

      Thanks for the 5 stars Sharon!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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