Instant Pot Aloo Beans - Potato & Green Beans

Aloo beans served in a white bowl with chapati on the side

5 from 6 votes

Instant Pot Aloo Beans - Potato & Green Beans

Aloo beans is a popular north Indian dry curry made with potatoes, green beans and few spices in the instant pot pressure cooker in less than 20 minutes.

Course Main Course, Side Dish

Cuisine Indian, North Indian

Keyword aloo beans subji, green beans & potato curry, indian green beans potato, instant pot

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 204kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

1 tablespoon oil
½ teaspoon cumin seeds (jeera)
1 green chili finely chopped
1 small onion finely chopped
1 teaspoon ginger minced
2 cups green beans cut into 1 inch
1 medium potato diced thinly into 1-inch length
salt to taste
¼ cup water
1 tablespoon lemon juice or (replace with ½ teaspoon of amchur powder)

Spices

½ teaspoon red chilli powder adjust to taste
1 teaspoon coriander powder
½ teaspoon turmeric powder (haldi)
½ teaspoon garam masala

Instructions

Instant Pot Method

Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
Then add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
Add chopped onions and saute for 2 minutes or till they turn light brown.
Add the chopped green beans, potatoes, water, spices like coriander powder, turmeric, red chili powder, salt, and mix well. Ensure to scrape any spice if sticking to the inner pot to avoid a BURN alert.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.
When the instant pot beeps, do a quick pressure release.
Open the lid, sprinkle garam masala and lemon juice. Mix everything well. If there is any water, turn on Saute and cook till you get your desired consistency.
Instant Pot Potato & Green Beans are ready, serve hot with chapatis, roti & parathas.

Stovetop Pot Instructions

Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
Add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
Then add chopped onions and saute for 2 minutes or till they turn light 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, and mix well. If there is any excess liquid, cook uncovered for a couple of minutes.
Potato & Green Beans are ready, serve hot with chapatis, roti & parathas.

Video

Notes

Tips

Burn Alert: 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.
Double or Triple recipe: You can double or triple this recipe in 6 quart instant pot while keeping the cooking time the same.
Quick Release: Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don’t overcook.

Variations

Potatoes: I usually use Yukon gold potatoes, but any potato variety will work for this recipe.
Creamy: To make it curry style, add cashew cream, coconut cream, or full-fat coconut milk at the end to make it rich and creamy.
Keto: To make it keto-friendly, replace potatoes with cauliflower.
Paleo: To make it paleo-friendly, skip the potatoes and make them only from green beans.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition