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Parmesan Cream Green Beans – vegetarian recipe
Stav Kogan

Parmesan Cream Green Beans

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Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 10 oz (283g) fresh green beans, trimmed and halved
  • 0.33 cup (30g / 1.06 oz) grated Parmesan cheese
  • 2 oz (57g) cream cheese, softened
  • 1 tbsp (3g / 0.11 oz) fresh dill, chopped
  • 0.33 cup (79g / 2.79 oz) coconut cream
  • 0.1 tsp (0.5g / 0.02 oz) salt
  • 0.1 tsp (0.5g / 0.02 oz) black pepper
  • 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.
  • Soften the Cream Cheese: To ensure a smooth, clump-free sauce, make sure your 2 oz (56.7 g) 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.

Method
 

  1. Place the 10 oz (283g) of trimmed green beans, 2 oz (57g) cream cheese, 0. 33 cup (79g) coconut cream, 1 tbsp (3g / 0.11 oz) chopped dill, 0. 1 tsp (0. 5g / 0.18 oz) salt, and 0. 1 tsp (0. 5g / 0.18 oz) black pepper directly into the inner stainless steel insert of your Instant Pot.
  2. 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.
  3. 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.
  4. Gently stir the contents so the melted cream cheese and coconut cream evenly coat the vegetables, then sprinkle the 0. 33 cup (30g / 1.06 oz) of grated Parmesan cheese over the top and serve immediately.
  5. 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.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 4gFat: 10g

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