Pour about 1 cup water in the inner pot of the Instant Pot. In a steamer basket, add the diced carrots and the green beans. Insert this basket into the inner pot of the Instant Pot.
Close the lid of the Instant Pot. Set the knob to SEALING.Press MANUAL and adjust time to 3 mins
Once it is done, and the pressure has released naturally (NPR), move the knob to VENT and open the Instant Pot.
Take out the steamer basket and empty the inner pot.
Place the inner pot back in the Instant Pot. Press SAUTE. Once the display shows HOT, add the coconut oil and mustard seeds to it.
Once the mustard seeds start to splutter, add the curry leaves, give a quick stir and add the steamed vegetables. Add turmeric and salt and mix well.
Meanwhile, pound the grated coconut and the green chillies roughly using a mortar and pestle.
Add this to the veggies in the Instant Pot and give a quick stir. Let is saute for a minute or so, till the rawness of the coconut disappears.
Serve hot with rice and some Instant Pot Parippu Curry.