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Instant Pot Beans Aloo - Green Beans Potato Curry

This recipe is delicious, quick and very flavorful. A perfect week night meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine North Indian
Servings 2


  • Instant Pot


  • 3 tbsp oil of choice
  • 1 tsp cumin seeds  (jeera)
  • 1/2 onion chopped finely (3/4 cup chopped)
  • 1 yukon gold potato (small) (1/2 cup cubed into 1 inch pieces)
  • 1 tomato (small) (diced finely, 1/2 cup diced)
  • 1 tsp kashmiri chili powder
  • 1/2 cup water (divided)
  • 1/2 tsp ground ginger (sonth)
  • 1 and 1/4 tsp ground coriander  (dhaniya powder)
  • 1 tsp salt
  • 1/2 tsp  ground turmeric (haldi)
  • 1/2 tsp ground cumin  (jeera powder)
  • 1 and 1/2 cup green beans (chopped into 1 inch to 2 inch pieces)



  • Rinse, peel, and dice the potato into 1 inch cubes.
  • Rinse and chop the green beans into 1 to 2 inch pieces.
  • Dice the onion and tomato finely.


  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot add cumin seeds.
  • When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
  • When the onions turn golden in roughly 2 to 4 minutes, add the diced potatoes. Let them saute for a minute or two. Keep stirring.
  • Add the diced tomatoes. Let them saute for a minute or 2 until they get mushy.
  • Add Kashmiri chili powder and 1/4 cup water. Stir and let is saute for a minute.
  • Add ground ginger, ground coriander, salt, ground turmeric, and ground cumin. Give it a good stir.

  • Add the chopped green beans and the remaining 1/4 cup water. Give it a good stir. 
  • Press cancel. Secure the lid and cook at high pressure/manual for 3 minutes. Quick pressure release when done.
  • Transfer the cooked beans and potato curry in a serving bowl. Serve hot with tortilla or rice.
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