Instant Pot Aloo Beans - Potato & Green Beans

Aloo beans is a popular North Indian dry curry made with potatoes, green beans, and a few spices. This potato and green beans stir fry (popularly known as aloo beans, aloo=potato in Hindi) are super simple to make and tasty dish that takes less than 20 minutes to make in an Instant Pot.

Instant Pot Pressure cooker aloo beans or Indian Green Beans Curry serves as a side dish for rice, roti, or chapati, which can be easily made on a busy weeknight, lazy weekend, or great lunch box meal. This is a vegan & gluten-free recipe, perfect for a vegetable side dish!

Green Beans & Potato Nutrition

• Green beans contain vitamin A, which is good for healthy eyes and skin.
• Eat beans for a good source of fiber, protein, iron, and vitamin B.
• Potatoes are an excellent source of vitamin C, vitamin B6, and a good source of potassium (more than a banana!).
• Potatoes are fat-, sodium- and cholesterol-free.

Ingredients for Aloo Beans

• oil
• cumin seeds (jeera)
• green chili, finely chopped
• onion, finely chopped
• ginger, minced
• french/green beans, cut into ½ inch
• potato, diced thinly into a 1-inch length
• salt to taste
• water
• lemon juice

Spices

• red chilli powder, adjust to taste
• coriander powder
• turmeric powder (haldi)
• garam masala

How to make Aloo Beans in Instant Pot

• Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.
• Next add minced ginger, green chili, onions, and Stir-fry onions for 2-3 minutes, or until it begins to brown.
• Add the chopped green beans, potatoes, water, coriander powder, turmeric, red chili powder, salt, and mix well. Make sure to scrape any spice if sticking to the pot.
• Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.
• When the instant pot beeps, Do a QUICK RELEASE(QR).
• Remove lid away from you, sprinkle garam masala and lemon juice, Mix well. If there is any water, change the setting to saute mode and get it to your desired consistency. Potato & Green Beans are ready, serve hot with chapatis, roti & parathas.

Stovetop Pot Method

• Heat a pan/kadai on medium heat. Add oil to the pan. Once hot, add cumin seeds, let them splutter.
• Next add minced ginger, green chili, onions, and Stir-fry onions for 2-3 minutes, or until it begins to brown.
• Add the chopped green beans, potatoes, water, coriander powder, turmeric, red chili powder and mix well.
• Cover the pan with a lid, and cook on medium-low heat until the potatoes and green beans are cooked and tender. This will take about 10-15 minutes. Stir occasionally. 
• Once done, sprinkle garam masala and lemon juice, mix well. If there is any excess liquid, then cook uncovered for a couple of minutes. Potato & Green Beans are ready, serve with hot with chapatis, roti & parathas.

Tips

1. I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot which is more sensitive to burn issues, add ¼ cup of water before pressure cooking. 
2. I have successfully doubled this recipe in my 6 quarts by doubling all ingredients and keeping the cooking time the same.
3. I usually use Yukon gold potatoes but any potatoes will work for this recipe.
4. Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don’t overcook.

More Potato Recipes

• Instant Pot Potato Peas Curry
• Potato Masala
• Instant Pot Potato Biryani
• Barbeque Nation Crispy Cajun Potatoes

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