Beans are huge in the Mediterranean Diet. Fasolakia is a very traditional Greek dish in the “ladera” family. “Ladera” are foods cooked in a lot of olive oil that are served warm or at room temperature. They are usually cheap to make but very filling and delicious. This is one of the best instant pot recipes i’ve tried. Fasolakia is best in the summer when fresh green beans are available. My aunt in Crete likes to add potatoes and zucchini to this dish which makes it more filling. I thought this would be a perfect recipe to adapt for the Instant Pot cooker. This recipe usually takes an hour to cook on the stove. It’s amazing how the Instant Pot can fully cook the potatoes and beans in only 15 minutes!
Here are some other ladera and bean recipes to try! (Not Instant Pot)
Bean Burgers with Garlic and Sage (Vegetarian, Gluten Free)
Green Beans with Pork in Slow Cooker
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 Fasolakia (Green Beans and Potatoes in Olive Oil)
- 15 ounces 1 can diced tomatoes
- 1 cup water
- 1/2 cup extra virgin olive oil
- 1 large zucchini, quartered
- 1/2 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 tsp dried oregano
- 1 pound green beans (fresh or frozen) If fresh, stems removed
- 1 1/2 onion, sliced thin
- 2 potatoes, quartered
- salt and pepper, to taste
- Set the Instant Pot on Saute while you prep all the ingredients so it starts to warm up.
- Once everything is prepped, first pour in the diced tomatoes, water, and olive oil. Then add the rest of the ingredients to the pot and stir really well. You want to stir them really well now because you won't have another chance until it's finished cooking.
- Once it's stirred well, put the top on the pot, and spin to lock it in. Then make sure the valve on top is set to "sealing".
- Use the manual setting and set to 15 minutes. Wait a few minutes and it will turn on and start sealing the pressure. Wait until the timer reaches 0. (it takes a little while for the timer to start because it needs to reach a certain temperature)
- When the timer reaches zero, use an oven mitt and turn the valve on top to "venting". It takes a couple minutes for the steam to release. When you don't hear anymore steam coming out, you can remove the top and serve! Be careful, the food is still very hot! Enjoy!
This was delicious and the 1/2 cup of oil really makes it filling. I added some time for high altitude but it wasn’t necessary—next time I am going to cut the potatoes a little smaller so I can do a little less time. A big hit overall, it’s been requested to be a regular thing.
This was really good and really easy! It totally competed with my Greek mother’s version. Thank you!
Do you leave it on Saute for 15 minutes or do you take it off Saute?
I had this when I was in Greece, cant wait to have it again!
This recipe is delicious! I’ve made it twice now, once per recipe and once with an added cup of farro.
Sounds amazing! We don’t use an Instant Pot, so we will modify to make it on the stove.
How can I make this in a crockpot?
Delicious! And the directions made it easy to make. Love the Instant Pot recipes.
Thanks for commenting! A lot more Instant Pot recipes are coming in the future!
This is a great recipe, the instant pot cuts down cooking time making it perfect for a weekday supper. I make it regularly and it’s one of my family’s favourites.
I’m glad your family likes it! Have you tried any of our other instant pot recipes?
Thank you for providing an instant pot version of this and I hope you create many more! I would like to see an instant pot version of briam.
Hi Voula! I’m glad you liked the Fasolakia in the Instant Pot. I’m going to experiment with making Briam in the Instant Pot, however, the problem I can see happening is the vegetables cooking too much and becoming mushy. I usually bake Briam in the oven, uncovered, so that most of the liquid evaporates, and the olive oil is left. It has to be possible though, so I will get back you on this!
I make briami quickly by sautéing onions and garlic in instant pot, cooking all veggies in tomato sauce for 5min and then broiling them in a ceramic pan in the oven. It’s quick and the caramelization makes the flavours pop.
Sprinkle crumpled feta on top. :)
I have to try this! Thank you so much for the great idea! I will let you know how it turns out!
Oh my goodness. THIS is comfort food. And I’m not even Greek! Wow……