Instant Pot Beans and Greens (15-Minute Meal)

Now that the weather is becoming colder, I’m back to using the Instant Pot a lot. One of the great things about the Instant Pot is that you can cook dried beans without soaking them overnight. It takes thirty to forty minutes to fully cook the dried beans depending on what kind you have. Well, I didn’t feel like waiting that long so I came up with an even quicker way. I’m really into beans and greens lately because it’s such an easy way to get protein without eating meat, and I get all the health benefits from the beans and dark greens, in one dish. My idea for this Instant Pot beans recipe was to cook it in only five minutes!

I’m using canned beans in this recipe and the reason I cook it for only five minutes is so the canned beans don’t disintegrate. Also, five minutes in the Instant Pot is the perfect amount of time to cook the greens. In only five minutes, the tomato sauce, tomato paste, reserved liquid from the beans, herbs, and extra virgin olive oil create a beautiful sauce that the beans and greens cook in.

In order to make this recipe successfully, there are a few tips you should follow:

  1. Prep and measure every ingredient before you start sauteing in the Instant Pot. The saute can become too hot for olive oil so you’ll need to work fast. It is easy if you have everything already prepped and ready to go into the Instant Pot.
  2. Drain only one can of the beans because you will add the liquid from the other can and add to the sauce.
  3. Don’t add a lot of extra salt because the reserved liquid from the beans is plenty salty.
  4. If you don’t have tomato sauce, you can use diced or crushed tomatoes.
  5. Any type of greens will work in this recipe.

This recipe is so easy, you will be making it all the time!

Check out some of Mediterranean Living’s other Instant Pot Mediterranean recipes:

Instant Pot Black-Eyed Peas with Fresh Dill and Parsley

Horta (Greens) and Potatoes in the Instant Pot

Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)

7 Mediterranean Instant Pot Recipes

Purchasing an Instant Pot

The Instant Pot we use is the 6 quart version.   It is just right for recipes that serve 4 all the way up to 8 servings.  For us, it seems to be the perfect size. Below is the one we purchased from Amazon.  I highly recommend it!

[amazon_link asins=’B00FLYWNYQ’ template=’ProductCarousel’ store=’USA-1′ marketplace=’US’ link_id=’e5385df2-e6ac-11e8-a26c-b761ce62b60c’]
Instant Pot Beans

Instant Pot Beans and Greens (15-Minute Meal)

George Zikos
4.13 from 8 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 284 kcal


  • 1/2 cup extra virgin olive oil 
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 bunch fresh parsley, washed and chopped
  • 1/2 bunch fresh dill, washed and chopped
  • 2-16 ounces cans cannellini beans, drained, reserve liquid of 1
  • 1 large bunch greens, washed and chopped (collards, swiss chard, dandelion greens, spinach, arugula, kale, broccoli raab, beet greens, etc..)
  • 1-8 ounces can Hunt's tomato sauce or 1 small can diced tomatoes
  • 1 pinch salt
  • Black pepper, to taste


  • Prep all ingredients to be ready to go into the instant pot. Having everything opened, chopped, and measured out is very important for this recipe.
  • Set Instant Pot to saute. Add extra virgin olive oil and wait one minute to heat up.
  • Add the onion and garlic. Stir with a wooden spoon or rubber spatula. Saute for one minute.
  • Add the tomato paste, parsley, and dill. Stir until tomato paste starts to incorporate.
  • Add greens, beans, tomato sauce, salt, and pepper. Stir gently but well.
  • Cover the Instant Pot and lock it. Set the manual time for 5 minutes. Make sure the vent is set to "sealing" not "venting". Wait for the Instant Pot to do its magic.


Calories: 284kcalCarbohydrates: 9gProtein: 2gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 124mgPotassium: 305mgFiber: 2gSugar: 3gVitamin A: 1090IUVitamin C: 21mgCalcium: 37mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: George Zikos
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.


  1. MaryJane Duplaga November 12, 2021 at 6:27 pm - Reply

    This is just another fantastic “keeper” I have gotten from this site.
    I used Swiss chard and eliminated the stems. I’ll bet the leftovers will be even better tomorrow! Thank you.

    • Bill Bradley, R.D. November 15, 2021 at 2:14 pm - Reply

      Thank you for the comment Mary Jane. Swiss chard works great in the instant pot!

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