Instant Pot Green Beans Poriyal / Palya

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Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair this green bean poriyal with rice and your favorite curry for a complete meal.

Beans poriyal served in a black bowl.

What does poriyal mean?

Poriyal is a Tamil word for shallow-frying a vegetable dish with a few spices. A dish made using the same technique is called palya or sukka in Karnataka, porutu in Andhra Pradesh, and thoran in Kerala.

You can make a poriyal from any vegetable you choose, such as carrots, cabbage, French beans, and more.

Beans poriyal is best served with rice and sambar, but you could also pair it with chapatis for breakfast. This simple yet flavorful stir-fried dish is a staple in South Indian homes, celebrated for its delicious blend of spices and the nutritional punch it packs with green beans.

Why use Instant Pot?

While you could make this recipe over the stovetop, I prefer using the Instant Pot because the beans cook evenly and have a delightful crunch.

How does the Instant Pot cook the green beans in 0 minutes?

When you set the timer for 0 minutes during the pressure cooking cycle, the timer starts only after the Instant Pot is pressurized, which could take about 5-10 minutes. That’s enough time to cook the beans. Once the Instant Pot is pressurized, the cooking cycle completes since it was set for 0 minutes.

How to make green beans poriyal recipe in Instant Pot

Ingredient notes/swaps

  • Green beans, frozen or fresh – For freshness and crunch, opt for crisp, vibrant beans. If using frozen beans, use them without thawing. You can use any variety of green beans for this recipe, such as tender French beans (Haricots verts) or string beans.
  • Coconut oil – for that signature taste and aroma that most traditional south Indian dishes have.
  • Mustard seeds – an essential ingredient in tempering add a nutty crunch.
  • Curry leaves (kadipatta) – add a unique aroma to the dish.
  • Chana dal and urad dal (optional) – Add a teaspoon of urad dal and/ or chana dal for a bit of crunch and flavor.
  • Dry red chilies and green chilies – for a hint of heat
  • Onions – for flavor.
  • Garlic cloves – Finely minced, for a robust flavor
  • Turmeric powder (optional) – for its earthy flavor and health benefits
  • Salt – to taste
  • Grated coconut – adds a sweet nuttiness and texture. Instead of fresh grated coconut, you could also use store-bought frozen grated coconut or desiccated coconut.

Be sure to check out the full recipe and ingredient list below.

There are the steps to making beans poriyal in the Instant Pot –

  1. Clean and chop the green French beans into small pieces, ensuring you trim the edges of the beans.
  2. Begin the tempering process by heating oil in the Instant Pot on sauté mode. Add mustard seeds and wait until they start to pop, then stir in curry leaves, green chilies, and red chilies for 30 seconds.
  3. Add onions and garlic to the pot, sautéing until they become soft, approximately 4-5 minutes.
  4. Toss in the chopped beans, a pinch of turmeric (if using), and a sprinkle of salt, combining them thoroughly. For fresh beans, add 2 tablespoons of water; skip water for frozen beans.
  5. Sprinkle in the freshly grated coconut for an authentic flavor.
  6. Seal the Instant Pot and set it to pressure cook for 0 minutes; this brief cycle will cook the beans to perfection.
  7. Once the cycle is complete, perform a quick release to vent the steam.
  8. Open the lid, give the poriyal a good stir, and it’s ready to enjoy with rice and your favorite curry.

Variations

In South India, this stir-fried bean recipe is known by various names: beans palya or sukka in Karnataka, beans poriyal in Tamilnadu, and beans thoran in Kerala, each name reflecting regional variations.

Beans palya or sukkah Udupi / Karnataka style – Instead of garnishing with coconut at the end as in this recipe, grind two tablespoons of coconut with one Byadgi chili and a teaspoon of powdered jaggery – do not add water. Add this ground masala to the cooked beans, cover the wok, and let it simmer for a couple of minutes before taking it off the gas.

Beans poriyal Tamilnadu style – The only difference I have seen is the inclusion of split urad dal. Add 1/2 teaspoon split urad dal along with curry leaves (kadipatta) in step 2. Continue the remaining process as outlined in the recipe card above.

Beans thoran Kerala style – Follow my recipe until step 2. Instead of garnishing with coconut, as mentioned in the recipe above, grind two teaspoons of coconut with 1/2 teaspoon cumin seeds – do not add water. Add this ground masala to the cooked beans and let it simmer for a couple of minutes before taking it off the heat.

Beans poriyal Andhra style – Some poriyal recipes from Andhra include channa dal. Soak one tablespoon of channa dal for an hour and then add them to the oil when you add curry leaves (kadipatta). Continue the remaining process as outlined in the recipe card below.

A hand holding a bowl of green beans / beans poriyal. A grey linen towel is shown on the side.

Meal prep instructions

  • Wash and trim: Begin by thoroughly washing the fresh green beans. Trim the edges of the beans and cut them into even-sized pieces so they cook uniformly.
  • Grate coconut: If using freshly grated coconut, prepare it in advance and store it in a separate airtight container in the refrigerator or freezer to maintain freshness.

Storage instructions

  • Refrigeration: Place the cooked beans in an airtight container. Beans poriyal can be refrigerated for up to 3-4 days without losing much of its texture or flavor.
  • Freezing: For longer storage, you can freeze the beans poriyal in freezer-safe containers or bags for up to 1 month. However, the texture might change slightly upon thawing. Note: Avoid adding the freshly grated coconut if you plan to freeze the poriyal; instead, add it after reheating just before serving to preserve the fresh taste and texture.

Reheating instructions

  • Microwave: For a quick reheat, place the beans poriyal in a microwave-safe dish, sprinkle a little water over the top to prevent drying out, and cover. Microwave until heated through.
  • Stovetop: Warm a pan over medium heat, add the beans poriyal, and stir occasionally until heated through. If the poriyal seems dry, add a splash of water to refresh it.

Serving suggestions

This green beans stir fry is a healthy side dish that can be served alongside fluffy white rice and sambar for an everyday meal.

This beans poriyal is not just a dish; it’s a celebration of flavors and textures, promising to bring the warmth of South India to your dining table. I hope your family will enjoy this dish just like mine does.

Other South Indian veggie side dishes for you to try

Kadle Manoli served in a white bowl

Kadle Manoli (Chickpeas with Tindora)

Kadle manoli is a simple yet flavorful dish made from chickpeas and ivy gourd (tindora) that will delight your senses. Pair it with rice and piping hot sambar for a complete meal.

Cabbage Palya or Sukka Recipe - This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.

Cabbage Palya

This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.

An overhead shot of cabbage kootu served in a white bowl

Cabbage Kootu

This delightful combination of cabbage and chana dal sabzi is a simple and delicious accompaniment to rice and sambar. Make this easy vegetable dish in about 30 minutes using your Instant Pot.

Chana Suran served in red Le creuset

Kadle Suran

This classic Mangalorean dish combines black chickpeas (kadle) with elephant foot yam to make a mildly spicy side dish with a hint of sweetness. Enjoy this dish with steaming hot rice and sambar.

Did you enjoy this recipe or have a question?Please leave a comment below. Don’t forget to rate!
green beans poriyal served in a black bowl
Click on the stars to rate!
5 from 1 vote

Instant Pot Beans poriyal (Green beans with coconut)

You'll love this South Indian dish, beans poriyal: a simple stir-fry of crisp green beans, light spices, and fresh coconut—perfectly cooked in an Instant Pot.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Equipment

Ingredients
  

Instructions
 

  • Clean and chop the green French beans into small pieces, ensuring you trim the edges of the beans.
  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”
  • Add mustard seeds and when they start spluttering, add kadipatta, dried red chillies and green chilies. Let it fry for around 20 seconds and then add chopped onions along with garlic. Fry them till they have softened (approximately 5-6 minutes).
  • Add chopped beans, turmeric powder(if using), and salt. Give it a stir. If using fresh beans, add 2 tablespoons of water. You don't need to add water for frozen beans. Add grated coconut.
  • Press cancel and cover the lid, keep the vent in the sealing position and pressure cook on high for 0 minutes. When the Instant Pot beeps, release pressure by moving the vent carefully to the venting position. Remove the lid and mix well.
  • Serve hot with steamed rice and curry.
Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 124kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 85mgPotassium: 339mgFiber: 5gSugar: 6gVitamin A: 983IUVitamin C: 55mgCalcium: 51mgIron: 2mg
Diet: Gluten-free, Nut-free, Vegetarian
Course: Instant Pot recipe
Method: Instant Pot, Stovetop
Keywords: beans
Cuisine: Indian

This post was first published on March 17, 2018, and updated with new informative text on January 23, 2024.

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Recipe Rating




2 Comments

  1. 5 stars
    Hi, this is not a comment, but a question. Once the 0 mom is up, will there be water at the bottom. Especially if we use the fridge ones. Do you drain it doesn’t anything first before you actually put it in the IP?
    Also, have you tried it with any other vegetables?

    1. Hi Svetha – I don’t have to drain the water. If you are using frozen ones – don’t add water at all. If you are using refrigerated ones, I would suggest adding about 2 tablespoons water. I haven’t tried other vegetables yet. Will keep you posted.