Easy Greek Green Beans Stew with Olive Oil — Pressure Cooker Method
Servings: 4 Servings
Nutrition : 260kcal
INGREDIENTS
- 2.2 lb 1 kg fresh green beans, trimmed and cleaned
- 1 large onion grated
- 1 cup 250ml tomato juice
- 2 medium potatoes cut into cubes
- 1 small bunch of fresh parsley finely chopped
- 5 tbsp extra virgin olive oil
- Salt & black pepper to taste
- ½ cup 125ml water
INSTRUCTIONS
- Heat the olive oil in the pressure cooker over medium heat.
- Add the grated onion and sauté until softened and lightly golden.
- Add the green beans and potato cubes and continue to sauté for 2–3 minutes.
- Season with salt and black pepper and stir well.
- Pour in the tomato juice, add the chopped parsley and a little water, then stir everything together.
- Secure the pressure cooker lid and cook for 25 minutes from the moment the pressure valve rises
Video
Tips from Sia
- We can use frozen green beans.
- In the pressure cooker we add a minimal amount of water (maybe less than half a glass), because the green beans and potatoes will release their own juices. We want the food to remain “in its oil” and not turn into a soup.
- If as soon as we open the pressure cooker we see that it has too much liquid, we let it boil for 5 minutes with the lid open on high heat, until the tomato sauce thickens and becomes glossy.
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