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Closeup of Instant Pot green beans in a large white bowl

Instant Pot Green Beans

Making green beans in the Instant Pot is so quick and easy, and these green beans are tender, buttery, and super versatile. One of our favorite healthy side dishes!
Course Side Dish
Cuisine American
Keyword holiday dinner, thanksgiving, veggies
Prep Time 10 minutes
Cook Time 0 minutes
Pressurizing Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 63kcal


  • Instant Pot (or similar pressure cooker)
  • Steamer basket insert for Instant Pot


  • 1-1 ½ cups vegetable broth or water; amount depends on size of Instant Pot
  • 1 pound green beans washed, ends trimmed
  • 1 tablespoon butter see Notes
  • salt to taste
  • desired seasonings to taste


  • Pour vegetable broth (or water) into Instant Pot, using 1 cup liquid for a 6-quart Instant Pot or 1 ½ cups liquid for an 8-quart Instant Pot. Place steamer basket insert into Instant Pot.
  • Place trimmed green beans in steamer basket. Cover Instant Pot with lid and seal, making sure vent is in Sealing position.
    Instant Pot green beans in steamer basket
  • Set Instant Pot to Manual High Pressure with a cook time of zero (0) minutes. All cooking will actually occur during time it takes Instant Pot to reach full pressure.
    Note: for softer green beans, set cook time to one (1) minute.
  • Once cook time is up (whether 0 minutes or 1 minute), carefully Quick Release pressure and remove lid. Carefully remove steamer basket and set aside, then remove pot and drain liquid. Return pot to Instant Pot and set to Sauté mode.
    Instant Pot green beans in steamer basket
  • Add butter to Instant Pot and let melt, then return green beans (without steamer basket) to Instant Pot. Sprinkle salt and desired seasonings on green beans and stir to coat in melted butter. Sauté green beans until desired texture is achieved (optional). Serve warm.
    Sautéed green beans in Instant Pot


  • Make it Gluten Free: Make sure your broth doesn't contain gluten, or just use water.
  • Make it Dairy Free: Use a dairy-free butter.
  • Make it Vegan: Use a vegan butter.
  • Make it Whole30/Paleo: Use ghee instead of butter and a compliant broth (or just use water).
  • This recipe was tested and perfected using a 6-quart Instant Pot.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 267mg | Potassium: 240mg | Fiber: 3g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg | Net Carbs: 6g