Instant Pot Italian Green Beans in Tomato Sauce

When I was growing up, my mom often made Italian‑style green beans simmered in a simple tomato sauce. The beans were cooked until they were incredibly tender—almost melting right into the sauce—and they were one of those comforting side dishes that showed up on the table again and again.

I’ve recreated that nostalgic flavor in the Instant Pot, and it works beautifully. This method is especially great if you have larger, more mature green beans that would be tough or stringy if sautéed or steamed. Pressure cooking turns them silky and soft in just minutes.

Sometimes I boost the dish by stirring in a can of cannellini beans, which makes it heartier and adds a lovely creaminess. Add a slice of crusty bread and you’ve got a light, rustic meal ready in under 30 minutes.

Why You’ll Love This Recipe

• It captures all the cozy, nostalgic flavor of old‑school Italian green beans in a tomato sauce—made faster and easier in the Instant Pot.
• Larger, tougher green beans become silky‑tender, almost melting into the sauce.
• Cannellini beans turn it into a hearty, rustic bowl that’s perfect for a light meal.
• It’s budget‑friendly, pantry‑friendly, and ready in under 30 minutes.
• Add crusty bread and you’ve got the kind of simple, comforting dish that feels like home.

What Makes This Recipe So Flavorful

The secret to this recipe:

• The green beans cook low and slow under pressure, turning silky‑tender and soaking up every bit of the tomato sauce.
• The marina sauce reduces and concentrates in the Instant Pot, creating a rich sauce that clings to the beans.
• Cannellini beans add a creamy, earthy note that makes the whole dish feel more substantial and satisfying.

Ingredients You’ll Need for Instant Pot Italian Green Beans in Tomato Sauce

• 1 pound green beans, ends trimmed
• 1 24-ounce jar Marinara sauce (I use Rao’s)
• 1 cup chicken broth
• 1 15.5- ounce can cannellini beans

How to Make Instant Pot Italian Green Beans in Tomato Sauce: Step‑by‑Step

1. Cook the green beans
   Add broth to a 6 quart  Instant Pot, then add green beans, lastly add marinara sauce on top. Do not stir the ingredients or the sugars in the tomato sauce can burn on the bottom of the pot, causing the burn notice. Cook on the manual setting (high pressure) for 10 minutes, then do a quick release of the pressure.
2. Add cannellini beans
   Add cannellini beans to the pot and simmer on the sauté setting for 5-10 minutes.

Tips for Success

• Use fresh, firm green beans — even the larger, more mature ones work beautifully in the Instant Pot because they soften without getting mushy.
• Cut out any tough strings or ends on bigger beans so they cook evenly and melt into the sauce.
• Add marinara sauce last. Do not stir the ingredients or the sugars in the tomato sauce can burn on the bottom of the pot, causing the burn notice.
• Add cannellini beans at the end so they stay creamy and don’t break apart under pressure.
• Taste and adjust the seasoning once everything is cooked; a pinch of salt or a splash of olive oil at the end can brighten the whole dish.

Variations and Substitutions

• Use vegetable broth to make it vegetarian
• Substitute canned lentils or garbanzo beans for the cannellini beans
• Top with some grated Parmesan cheese and fresh basil

How to Store, Freeze, and Reheat Instant Pot Italian Green Beans in Tomato Sauce

• Leftovers will last 4 days stored in the refrigerator in an airtight container
• This dish freezes well, the beans will be a bit softer after thawing but still very tasty
• Best reheating method: reheat on the stove top, adding a little broth if needed

Serving Suggestions

FAQ About Making Instant Pot Italian Green Beans in Tomato Sauce

Can I use frozen green beans?
Yes, frozen green beans work well. They’ll be slightly softer than fresh, but the Instant Pot still gives them great texture. No need to thaw—just add a minute to the cook time.

Do I have to add cannellini beans?
No—this dish is delicious either way. The cannellini beans simply make it heartier and turn it into more of a complete meal.

How do I keep the beans from getting mushy?
Choose more mature green beans as they can hold up better to cooking under pressure.

Can I make this ahead?
Yes, it reheats beautifully. The flavors deepen as it sits, making it even better the next day.

Did you make this recipe? Be sure to rate it in the recipe card and let me know how it went in the comments below. Your ratings and feedback help others find and trust my recipes, and they mean so much to me. Thanks for cooking along!

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