Beans Poriyal is a delightful South Indian dish, traditionally cooked on the stovetop, but this Instant Pot version takes just minutes to prepare while preserving the unique flavors and crunch. This simple yet vibrant stir-fry consists of crisp green beans sautéed with aromatic spices and garnished with freshly grated coconut. Perfectly paired with rice and your favorite curry, it makes for a wholesome meal.

What Does Poriyal Mean?

The term “poriyal” comes from the Tamil language, signifying a method of shallow frying vegetables with a handful of spices. Similar dishes in other Indian states include “palya” in Karnataka, “sukka” in Mangalore, and “thoran” in Kerala. The beauty of poriyal lies in its adaptability; you can use a variety of vegetables, such as carrots, cabbage, or French beans.

Typically, this flavorful dish is best served alongside rice and sambar, but it can also complement chapatis for breakfast. Known for packing a nutritious punch, this stir-fry is celebrated in many South Indian households.

Why Use Instant Pot?

While the classic stovetop method works fine, the Instant Pot offers a unique advantage. It cooks the beans evenly while retaining their delightful crunch, enhancing their flavor profile. Plus, it takes the guesswork out of cooking and ensures a hassle-free experience.

How Does the Instant Pot Cook the Green Beans in 0 Minutes?

Setting the timer to “0 minutes” may sound odd, but here’s how it works: the timer starts counting down only when the Instant Pot reaches the desired pressure, which usually takes an additional 5-10 minutes. By the time it’s pressurized, your beans are perfectly cooked! The cooking cycle finishes as soon as the pot is pressurized.

How to Make Green Beans Poriyal in the Instant Pot

Ingredient Notes/Swaps

• Green Beans (fresh or frozen): For the freshest results, select vibrant and crisp beans. If using frozen, there’s no need to thaw them before cooking.
• Coconut Oil: Gives a traditional South Indian touch.
• Mustard Seeds: Essential for tempering, adding a nutty flavor.
• Curry Leaves (Kadipatta): Infuses the dish with a unique aroma.
• Chana Dal and Urad Dal: Optional, for an extra crunch and flavor.
• Dry Red and Green Chilies: For a gentle kick of heat.
• Onions: Adds depth of flavor.
• Garlic: Minced for robust flavor.
• Turmeric Powder: Optional, adds earthy flavor and health benefits.
• Salt: Adjust to taste.
• Grated Coconut: Enhances sweetness and texture; fresh or desiccated work fine!

Instructions

1. Prepare the Green Beans: Start by washing and chopping the green French beans into bite-sized pieces, taking care to trim the ends.
2. Sauté Spices: Set your Instant Pot to sauté mode. Once heated, add coconut oil and then the mustard seeds. Allow them to splutter before introducing curry leaves, green chilies, and red chilies; let this sauté for about 30 seconds to release the flavors.
3. Add Onions and Garlic: Stir in diced onions and minced garlic. Cook till the onions become soft and translucent, which will take about 4-5 minutes.
4. Toss in Beans: Add the chopped green beans into the mix, along with a pinch of turmeric (if using) and salt. If using fresh beans, add 2 tablespoons of water; skip this step for frozen beans.
5. Finish with Coconut: Sprinkle freshly grated coconut on top for that authentic flavor.
6. Pressure Cook: Close the lid, ensuring the vent is in the sealing position. Set the Instant Pot to pressure cook for 0 minutes.
7. Release Pressure: When the cooking cycle ends, carefully perform a quick release to release steam.
8. Serve: Open the lid and give the poriyal a good stir. Now it’s ready to be served hot with rice and your choice of curry!

Variations

South Indian cooking showcases a delightful variety in dishes known as poriyal, each with subtle flavor differences based on local preference:

• Beans Palya (Karnataka style): For this version, instead of garnishing with coconut, grind 2 tablespoons of coconut with one Byadgi chili and a teaspoon of jaggery (no water) and mix it into the cooked beans for a rich, distinct flavor.
• Beans Poriyal (Tamil Nadu style): The only variation here is to include split urad dal along with the curry leaves in the sauté step for added texture and taste.
• Beans Thoran (Kerala style): Follow the original recipe up to step 2, then grind 2 teaspoons of coconut with 1/2 teaspoon cumin seeds, adding this mixture to the beans for a unique taste.
• Beans Poriyal (Andhra style): Incorporate soaked channa dal when adding the curry leaves for an additional layer of flavor.

Meal Prep Instructions

• Wash and Trim: Thoroughly wash the green beans and cut them into uniform pieces for even cooking.
• Grate Coconut: If you’re opting for fresh coconut, prepare it in advance and store it in an airtight container to maintain freshness.

Storage Instructions

• Refrigeration: Keep the cooked beans poriyal in an airtight container; it will last up to 3-4 days in the fridge while retaining flavor and texture.
• Freezing: For longer storage, freeze the beans poriyal for up to 1 month, but avoid adding coconut if you’re planning to freeze it. Reheating just before serving will keep the flavors fresh.

Reheating Instructions

• Microwave: Place the beans poriyal in a microwave-safe dish, add a splash of water, cover, and microwave until heated through.
• Stovetop: Heat the poriyal in a pan over medium heat, stirring occasionally. If it seems dry, add a little water to refresh.

Serving Suggestions

This green beans stir-fry is an excellent side dish, best served with fluffy white rice and a comforting bowl of sambar for a wholesome meal.