Green Beans and Carrots: Instant Pot or Stir-fry

January 16, 2018 (Updated: April 18, 2019) By Aneesha |

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This Indian vegetable or “sabzi” recipe is crisp green beans and carrots, sautéed with mustard seeds and coconut flakes, and seasoned with salt, coriander and cayenne. This super simple and amazingly easy vegetarian side-dish is a great accompaniment to many entrée.

You can switch out the string beans and carrots and make this recipe with your favorite vegetables like cauliflower, peas, zucchini, broccoli, corn…. possibilities of customization are endless.

In fact, I make a very similar Indian food dish following this recipe with chopped beets: Coconut Beet Stir Fry.  The coconut flakes are optional in this recipe, but I really enjoy the slight sweet and nutty flavor that they give in this dish.

My kids who are otherwise not very fond of green or string beans, enjoy this dish a lot.   The sweetness of the carrots and the coconut contrasts really well with the crisp beans.

I made this recipe in my programmable pressure cooker, the Instant Pot DUO.  But, making this on the stovetop is as easy, and takes only 10 minutes.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.Green Beans and Carrot instant pot or stir fry

Stir Fry on the Stove-top

  • I start off by heating a heavy bottom skillet on medium heat. Add oil and when it’s hot, add mustard seeds. When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
  • Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
  • Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro!

Pairing Suggestions for Green Beans and Carrots

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Punjabi Chole

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Green Beans and Carrot instant pot or stir fry by Spice Cravings. Crisp green beans and carrots sautéed with mustard seeds and coconut flakes, and seasoned with salt, coriander and cayenne. This super simple and amazingly easy vegetable side-dish is a great accompaniment to many entrée. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Green Beans and Carrots: Instant Pot or Stir-fry

This Indian vegetable stir-fry or "sabzi" recipe is crisp green beans and carrots, sautéed with mustard seeds and coconut flakes, and seasoned with salt, coriander and cayenne. This super simple and amazingly easy vegetarian side-dish is a great accompaniment to many entrée.  You can switch out the string beans and carrots and make this recipe with your favorite vegetables like cauliflower, peas, zucchini, broccoli, corn.
Print Pin Discuss Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 72kcal
Author: Spice Cravings

Ingredients

Instructions

  • Chop beans and carrots. Turn on Instant Pot to SAUTE.  Add olive oil and wait till display reads "hot".  Add mustard seeds.  When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
  • Add salt and spices.  Then add water; I add 2 tablespoons for a 3QT for 2 cups of veggies.  Then add unsweetened coconut flakes (optional).  Stir everything together. Cancel SAUTE.  Close lid.  Set vent to SEALING mode. Set Manual or Pressure Cook for 1 minute.
  • Open lid after manually releasing pressure (QR). Garnish with Cilantro!

Stove top recipe

  • Heat a heavy bottom skillet on medium heat. Add oil and when it's hot, add mustard seeds. When the mustard seeds start sizzling or spluttering, add chopped beans and carrots and sauté for 30 seconds.
  • Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
  • Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5590IU | Vitamin C: 5.5mg | Calcium: 21mg | Iron: 0.6mg
Course: Main Course
Cuisine: Indian
Keyword: Vegan
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!
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Green Beans and Carrot instant pot or stir fry

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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