Green Beans and Carrot cooked with coconut flakes and mustard seeds
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5 from 3 votes

Green Beans and Carrots: Instant Pot or Stir-fry

A quick and flavorful side of green beans and carrots sautéed with coconut flakes, this Green Beans and Carrots recipe is a great accompaniment to many entrées. Stir-fry or cook it in your Instant Pot and enjoy this vegan and gluten-free side dish in less than 30 minutes.
Prep Time10 mins
Cook Time5 mins
Pressure Cook0 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: Green beans and Carrots Recipe, Green Beans Thoran, Instant Pot Green Beans and Carrots
Servings: 4 people
Calories: 72kcal
Author: Aneesha

Equipment

Ingredients

Instructions

Instant Pot Recipe

  • Chop beans and carrots in 1/2 inch pieces. Turn on Instant Pot to SAUTE mode.  Add olive oil and wait till display reads “hot” and add mustard seeds.
  • When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.  
  • Turn off saute. Add salt and spices and stir. 
  • Add unsweetened coconut flakes.  Stir everything together.
  • Then add water; 1/4 cup for 3qt, 1/2 cup for 6 qt, 1 cup for 8qt . Close lid.  Set vent on SEALING mode. Set Manual or Pressure Cook for 0 minutes.
  • Wait for 5 minutes and then release pressure manually (QR). To do that, turn the pressure knob to the venting position in DUO models, or push down on the pressure knob in ULTRA models.
  • Open lid after the pin drops. If there is any excess moisture, turn on saute for a few minutes till it evaporates.Garnish with Cilantro and serve warm!

Stove top recipe

  • Chop beans and carrots in 1/2 inch pieces.
  • Heat 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.

Video

Notes

Tips for Quick & Easy Green Beans and Carrots Thoran

  • If you can't find desiccated coconut, shredded unsweetened coconut flakes can be used instead. 
  • Customize this dish by adding your favorite vegetables, like cauliflower, potatoes, sweet potato, zucchini etc. Remember to keep the total quantity to 2 cups to follow this recipe.
  • If pressure cooking this dish, add water based on the size of your cooker. 1/4 cup for 3qt, 1/2 cup for 6 qt, 1 cup for 8qt, You may have to saute later on to evaporate excess moisture in this recipe.
  • For best results, make this dish in a saute-pan on the stove. It turns out more crisp and flavorful.
  • This dish can be frozen in any air-tight container for 3-4 weeks. To re-heat, thaw it overnight in the refrigerator, or using the microwave and give it a quick saute in the skillet.
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