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Instant Pot Carrot and Beans Thoran - Kerala Sadya Recipe
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Instant Pot Carrot and Green Beans Thoran

Course Vegetable Sides
Cuisine India - Kerala
Prep Time 5 minutes
Cook Time 10 minutes
Time for IP to come to pressure and release pressure 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 104kcal
Author Manju

Ingredients

  • 2-3 carrots diced, about 1 cup
  • 1 cup chopped green beans
  • 2 tbsp coconut oil
  • 1 tsp brown mustard seeds
  • ½ tsp turmeric powder
  • 8-10 curry leaves
  • ¼ cup fresh grated coconut
  • 1 Thai green chillie
  • salt to taste

Instructions

  • 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.

Nutrition

Serving: 1.5cup | Calories: 104kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 61mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5360IU | Vitamin C: 46.5mg | Calcium: 29mg | Iron: 0.6mg