Warm Thai-Style Green Bean and Tomato Salad
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
instant pot salad recipe
Print Recipe
A few years ago, I was searching for a side dish for a Thai-inspired main course, and came across a salad with chopped tomatoes and green beans, garnished with lots of herbs and peanuts. A Thai acquaintance of mine let me know in no uncertain terms that it was not an authentic Thai recipe, since a Thai recipe would never include raw tomatoes. Oh well. It’s still really good.
instant pot salad recipe
Votes: 2
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 servings
Ingredients
For the salad
  • 6 oz green beans washed, trimmed, and cut into 1 inch pieces
  • 1/4 tsp kosher salt
  • 3/4 cup cherry or grape tomatoes halved
  • 1/4 cup chopped cilantro
  • 2 tbsp chiffonade-cut fresh basil
  • 2 tbsp chopped roasted cashews
For the dressing
  • 1 small fresh red chile seeded and finely chopped, Fresno or red jalapeño
  • 2 tsp freshly squeezed lime juice
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 1 small garlic clove minced or pressed
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 servings
Ingredients
For the salad
  • 6 oz green beans washed, trimmed, and cut into 1 inch pieces
  • 1/4 tsp kosher salt
  • 3/4 cup cherry or grape tomatoes halved
  • 1/4 cup chopped cilantro
  • 2 tbsp chiffonade-cut fresh basil
  • 2 tbsp chopped roasted cashews
For the dressing
  • 1 small fresh red chile seeded and finely chopped, Fresno or red jalapeño
  • 2 tsp freshly squeezed lime juice
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 1 small garlic clove minced or pressed
instant pot salad recipe
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Place the green beans in a steamer basket. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Steam and adjust the pressure to High and the time to 0 minutes.
  2. While the pressure builds to cook the beans, make the dressing. In a medium bowl, whisk together all the ingredients.
  3. When the beans are cooked, quick release the pressure. Unlock the lid. Remove the beans; they should be mostly tender but should have a slightly crisp center. Sprinkle them with the salt and let cool for a minute. Add the beans to the dressing and add the tomatoes. Toss well with the dressing and let sit for 2 to 3 minutes, or until barely warm. Add the cilantro, basil, and cashews, and toss gently. Serve immediately.
Recipe Notes

Double It:
Cook double the amount of the green beans and use the extra
in the Italian Tuna and Bean Salad

Per Serving
Calories: 231; Fat: 9 g;
Carbohydrates: 38 g;
Fiber: 9 g; Protein: 8 g;
Sodium: 214 mg

6 replies
  1. Cheryl
    Cheryl says:

    I have an instapot without the pressure cooker feature. Most of the recipes need the pressure ccoker mode. Where would i find a recipe book for it?

  2. Instant Pot
    Instant Pot says:

    Hi Cheryl,

    You will be looking for Multicooker recipes and it will be stated in the title.

    They can be found by selecting the cooking technique or searching Multicooker.

  3. Instant Pot
    Instant Pot says:

    Hi Mieke,

    That is the correct time. It is because the ingredients can be cooked in the time and temperature during preheating.

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