Lemon Herb Instant Pot Green Beans
These Lemon Herb Instant Pot Green Beans are so easy to make. They’re tender crisp and seasoned with lemon, garlic and herbs.
Servings: 4 servings
Calories: 69kcal
Ingredients
- 3/4 cup water
- 1 lb green beans
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp each salt & pepper
- 1 tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add green beans, then drizzle with olive oil & lemon juice, sprinkling garlic, lemon zest, salt & pepper overtop of beans as well. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 1 minute. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove green beans from Instant Pot and serve on a large platter, gently tossing with fresh rosemary and thyme. Serve and enjoy!
Video
Notes
Serve your green beans with chicken, potatoes, salmon, steak and more.
Store the leftovers in the fridge for up to 1 week. Reheat in the microwave for 1 minute.
Freeze this recipe for up to 10 months. Defrost in the fridge overnight or reheat from frozen in a pan on the stovetop or in the microwave for 2-3 minutes.
Nutrition
Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 822IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg