Greek green beans or fasolakia is a hearty, vibrant mix of green beans, potatoes, tomatoes and onion. Oh and feta, let’s not forget the feta. Salty, crumbly feta tops it off. How can this not be delicious? Well, at least that’s what I thought when I first heard of it. (Took me forever to say fasolakia – fas-uh-la-kee-uh)
The problem was that the recipes I saw were on the stovetop and that’s not my gig – not right now in this heat anyway. So, I took a cue from my southern green beans recipe, because it’s green beans and potatoes too. And of course, my Instant Pot did not let me down. They are legit.
When I said these Greek green beans were hearty, I mean it guys. We have this as a meal on meatless nights. We like to serve them over brown rice and maybe have some cider vinaigrette beets with it. It’s delicious with grilled pork chops or grilled chicken. It’s also great side if you meal prep.
And Greek green beans are perfect for all you out there who complain that eating healthy or eating veggies is just too expensive. Nope, sorry. No, it’s really not. Especially not this meal. Green beans, potatoes, onion, and canned tomatoes. Cheap dudes, cheap. If you’re tight on funds, you can leave out the feta and it’s still stupid good, but the feta … it puts this over the top!
Greek Green Beans – Instant Pot
Ingredients
- 1 pound baby gold potatoes, halved or 1 pound of potatoes large chunked
- 1.5 pounds green beans, trimmed
- 1 red onion chopped
- 5 cloves garlic, minced
- olive oil
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 28 ounce can whole tomatoes, including juice, hand crushed San Marzano preferred
- 1 block feta, any flavor will do
Instructions
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Turn on your Instant Pot to saute. When hot, add some olive oil to the pot. Throw in your chopped onion. Cook the onions until starting to soften. Toss in the minced garlic and turn your pot to off. Stir the garlic about for 1-2 minutes. You just want it to be fragrant, not brown.
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Add in the 1/2 cup water and scrape the bottom of the pot to ensure there are no brown bits stuck to the bottom. Add in the green beans, potatoes, and all spices. Stir to incorporate the spices all over the green beans and potatoes. I like to use tongs for this. Pinch and twist, pinch and twist.
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Grab your tomatoes and pour it all over the top of the green bean mixture, juice and all. If you haven't hand crushed them, just when you see one sitting on the green beans, put it in your hand and make a fist. You could leave them whole as well, but I like to get the juice out of them. The key here is DO NOT STIR. Leave the tomatoes sitting right on top of the green beans.
Close your lid and PRESSURE ON HIGH FOR 10 MINUTES. LET THE PRESSURE COME DOWN NATURALLY FOR 5 MINUTES. CAREFULLY FINISH RELEASING THE PRESSURE.
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Carefully remove the lid and stir. Taste for any additional salt or pepper. This will depend largely on the brand and type of tomatoes you used. San Marzano tomatoes are sweeter than most.
Serve with crumbled feta on top. Enjoy!
Can I double this in the IP? Do you think I’d also need to double the water? Thanks!
You can double all ingredients, but you don’t have to double the time.
Can I use frozen green beans from Costco?
You can! I do find the texture to be a tad bit different, but still delicious!
I am very excited to find this recipe. A close friend who died suddenly 20 years ago used to make this and share with my family often. We will think of her when we enjoy it now. Thank you for sharing
Congratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week.
Miz Helen
The Feta you are showing on the beans, what kind of feta is that / I dont think I have ever seen it with seasoning in it.
It’s a tomato herb feta, but any feta will do, flavored, block, or pre-crumbled. Also, you don’t like or can’t find feta, go with parmesan or goat cheese.
Does cooking for 10 minutes leave the green beans mushy? Seems too long to me.
I don’t find the cook time too long, nor are the beans mushy, but feel free to cut the time down to what you think you want your beans to be. If you “undercook” them, you could always add a couple more minutes.
Actually, authentic fasolakia are soft— not mushy like canned green beans, but also not crisp and bright green, more like velvety. Non-instant pot recipes call for 40 minutes to an our of simmering, either on the stove or in the oven.
I’m sorry, did you make it and not like it?
Thank you, helpful comment.
😊 Tks for attention to my request !
Trying the recipe Saturday. 😊
Is Dietary chart available ?
Thank U for the inspiration
Judith
Sorry, I don’t have a dietary chart.