Ingredients
- 10 oz (283g) fresh green beans, trimmed and halved
- 0.33 cup (30g) grated Parmesan cheese
- 2 oz (57g) cream cheese, softened
- 1 tbsp (3g) fresh dill, chopped
- 0.33 cup (79g) coconut cream
- 0.1 tsp (0.5g) salt
- 0.1 tsp (0.5g) black pepper
Step-by-Step Instructions
- Place the 10 oz (283g) of trimmed green beans, 2 oz (57g) cream cheese, 0.33 cup (79g) coconut cream, 1 tbsp (3g) chopped dill, 0.1 tsp (0.5g) salt, and 0.1 tsp (0.5g) black pepper directly into the inner stainless steel insert of your Instant Pot.
- Secure the lid firmly on the Instant Pot, ensure the steam release valve is set to the "Sealing" position, and cook on the manual "High Pressure" mode for exactly 15 minutes.
- Once the 15-minute cooking cycle is complete, leave the Instant Pot alone and allow it to undergo a natural pressure release for exactly 10 minutes, then carefully switch the valve to "Venting" to release any remaining steam before removing the lid.
- Gently stir the contents so the melted cream cheese and coconut cream evenly coat the vegetables, then sprinkle the 0.33 cup (30g) of grated Parmesan cheese over the top and serve immediately.
Nutritional Information
Amount Per Serving (Recipe makes 4 servings)
- Calories: 120 kcal
- Carbohydrates: 6g
- Protein: 4g
- Fat: 10g
Pro Tips
As a chef, I always look for ways to elevate simple recipes. Here are my top expert tips to ensure your green bean side dish comes out perfectly every time:
- Use Freshly Grated Parmesan: Pre-packaged grated cheese contains anti-caking agents that can make your cream sauce grainy. Always grate your Parmesan fresh from a block for the silkiest, most luxurious texture.
- Adjusting the Texture: Cooking green beans in the Instant Pot for 15 minutes with a natural release will yield very soft, tender beans. If you prefer your green beans with a bit of a "snap," reduce the cooking time to 2-3 minutes on High Pressure and perform a Quick Release.
- Soften the Cream Cheese: To ensure a smooth, clump-free sauce, make sure your 2 oz of cream cheese is fully softened to room temperature before adding it to the Instant Pot.
- Brighten It Up: The richness of the coconut cream and cream cheese pairs beautifully with a pop of acidity. Try finishing the dish with a tiny squeeze of fresh lemon juice right before serving to balance the flavors.
Frequently Asked Questions (FAQ)
Can I use frozen green beans for this Parmesan Cream Green Beans recipe? Yes, you can absolutely use frozen green beans. Because the Instant Pot cooks with pressurized steam, you do not even need to thaw them first. You can keep the cooking time exactly the same, though the Instant Pot may take a few extra minutes to come up to pressure.
Is this creamy green bean side dish keto-friendly? Yes! With only about 6g of carbohydrates per serving and a great macro profile from the cream cheese, coconut cream, and Parmesan, this is a fantastic low-carb and keto-friendly vegetable side dish.
How long do leftover creamy green beans last in the fridge? Store any leftover Parmesan Cream Green Beans in an airtight container in the refrigerator for up to 3 to 4 days.
What is the best way to reheat this dish without the sauce separating? For the best texture, reheat your green beans gently in a saucepan over medium-low heat on the stove. Stir frequently until heated through. Microwaving on high power can cause the dairy to separate and become oily.
