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
- 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
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.
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.
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.
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!