I am loving experimenting with my recipes in the Instant Pot and still can’t believe how quick some of the dishes get cooked. I also like the fact that my kitchen doesn’t get steamy like it used to when cooking with a normal Pressure Cooker.
I got some fresh Kenyan Beans and decided to make a curry using the IP. These beans cooked really fast and tasted great.
For those of you who do not have an Instant Pot, my recipe is here
Ingredients to serve 2-3people:
• 2 cups of chopped Kenyan beans
• 1 tablespoon cooking oil
• 4 -5 cloves of fresh garlic
• 1 teaspoon of cumin seeds
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon of turmeric powder
• Half cup of passata
• 1 tbls tomato puri
• 2 teaspoons fresh lemon juice
• 1 teaspoons of brown sugar ( or jiggery)
• 2 tsps desiccated coconut
1. Cut the beans into very small pieces and soak them in cold water.
2. Set the Instant Pot (IP) to Saute setting and allow the oil to heat.. Add the cumin seeds. And allow them to brown. Also add in the garlic cloves and allow them to soften. Once soft, remove them and crush them using a garlic press.
3. Drain the green beans and add them to the IP. Add the crushed garlic to the beans. Add the salt, turmeric, chili powder, and sugar and stir well. Add the passata, tomato puri and lemon juice as well. Close the lid of the IP. Press the Off setting on the OT and then press the Manual setting. Using the + or- buttons set it for 3 minutes.
4. Once the 3 minutes are up – wait for the natural release of pressure which could take up to 20 minutes. The OT’s warm function comes on at this stage which keeps the curry warm. Once the pressure is released, remove the curry in a serving dish. I was surprised that the beans cooked so well without having to add any water to the curry,
5. Garnish with desiccated coconut and serve with hot chapattis.
Have you noticed that Tesco isn’t selling ready trimmed Green beans anymore? Read here for the reasons why.