Name: Garlic Green Beans with Carrots (Pressure Cooker)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2-3
Cuisine: Plant-Based / Asian-Inspired
Ingredients: 2 cups fresh green beans, trimmed; 2 medium carrots, sliced into thin rounds or sticks; 2 shallots, thinly sliced; 3 cloves garlic, minced; 1 tbsp sesame oil or olive oil; ¼ cup water or vegetable broth; ½ tsp salt; ½ tsp black pepper; 1 tsp soy sauce or tamari; ½ tsp smoked paprika; ½ tsp red chili flakes; Toasted sesame seeds; Crushed nuts

Garlic Green Beans with Carrots (Pressure Cooker)

These Garlic & Shallot Green Beans with Carrots are simple, vibrant, and packed with savoury flavour.

Cooking them in a pressure cooker keeps the vegetables tender while preserving their freshness and colour. Shallots and garlic create a fragrant base, while soy sauce, sesame oil, and a touch of smoked paprika add depth and warmth.

It’s a quick vegetable side dish that pairs beautifully with rice, grain bowls, or plant-based mains.

Garlic Green Beans with Carrots (Pressure Cooker)

Rated 5.0 stars by 1 users

Cuisine

Plant-Based / Asian-Inspired

Author

Healthythandi

Servings

2-3

Prep Time

5 minutes

Cook Time

5 minutes

Tender green beans and carrots cooked with garlic, shallots, sesame oil, and soy sauce in the pressure cooker. A quick, flavourful vegetable side dish.

Image of Garlic Green Beans with Carrots (Pressure Cooker)

Ingredients

Vegetables

2 cups fresh green beans, trimmed
2 medium carrots, sliced into thin rounds or sticks

Aromatics

2 shallots, thinly sliced
3 cloves garlic, minced

Cooking Base

1 tbsp sesame oil or olive oil
¼ cup water or vegetable broth

Seasoning

½ tsp salt
½ tsp black pepper
1 tsp soy sauce or tamari

Optional Flavor Boost

½ tsp smoked paprika
½ tsp red chili flakes

Optional Garnish

Toasted sesame seeds
Crushed nuts

Method

Sauté the Aromatics

Turn the pressure cooker to sauté mode and heat the sesame oil.
Add the sliced shallots and cook for about 2–3 minutes until softened.
Add the minced garlic and cook for about 30 seconds until fragrant.

Add the Vegetables

Add the sliced carrots and trimmed green beans to the pot.
Season with soy sauce, salt, black pepper, smoked paprika, and chili flakes if using.
Pour in the water or broth.

Pressure Cook

Close the lid and pressure cook on high for 1 minute for tender-crisp vegetables or 2 minutes for softer vegetables.
Quick release the pressure immediately after cooking.

Finish and Serve

Open the lid and taste the vegetables.
Adjust seasoning if needed.
Serve warm and garnish with toasted sesame seeds or crushed nuts if desired.

Recipe Note

Quick pressure cooking keeps vegetables vibrant and slightly crisp
Sesame oil adds a rich, nutty depth of flavour
Smoked paprika adds subtle smokiness without overpowering the dish

Serving ideas:

Serve with sushi rice or jasmine rice
Add to grain bowls or noodle bowls
Pair with tofu, beans, or roasted vegetables