Instant Pot Lamb and Green Beans, or Fasoolya, is a quicker version of a classic Armenian and Middle Eastern dish.
Today, I’m revisiting a dish that I posted on my blog years ago: Fasoolya. This lamb and green bean stew is one of my favorite comfort meals, and I think that most of my Armenian friends would agree that it’s pretty great.
What’s to love about this recipe? Green beans in a flavorful tomato sauce with meaty pieces of lamb, generally served with buttery rice pilaf. Do I need to say any more? I didn’t think so.
I’m posting a second version of this recipe because I decided to make this version in the Instant Pot. That’s right: you can have tender, pull-apart lamb in under an hour.
Vegetarian? You can make this recipe without lamb, and it will only take about 15 minutes. You can also adjust the quantities of lamb and green beans to suit your tastes. I used quite a large piece of lamb, and only 1 lb of green beans to make this version. You could use a smaller piece of lamb, and 2 lb of green beans instead. You can use larger amounts of lamb and green beans, as long as it fits in your pot. You can use a completely different cut of lamb, as long as it is something appropriate for stews. You can add more tomato sauce, onions, or garlic to suit your tastes. You can make the same dish with frozen okra instead of green beans, and it will also taste great. You can use beef instead of lamb, if you prefer. There’s almost no way to mess up this recipe.
When should you make Instant Pot Lamb and Green Beans?
- when you want to feel cozy
- when you need to serve a crowd
- when you want to batch cook so you can eat leftovers all week
- When you want to try making some really easy Armenian food
If you make it, please (please please please) tag me on Instagram, my Facebook page, or comment below. All my social media is linked in the margins (or above or below this post, depending on where you’re reading it).
Instant Pot Lamb and Green Beans (Fasoolya)
Instant Pot Lamb and Green Beans, or Fasoolya, is a quicker version of a classic Armenian and Middle Eastern dish.
Ingredients
- 1 tbsp olive oil
- 2.5 lb boneless lamb leg, cut into 4 approximately equal pieces
- 1/2 large onion, diced
- 2 large garlic cloves
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1-2 lb frozen green beans
- salt and pepper
Instructions
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Turn a 6 quart or larger Instant Pot onto saute mode. Add the olive oil, and heat for 1-2 minutes.
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Sprinkle the lamb pieces with salt and pepper, and place in the Instant Pot to sear. After a few minutes, flip the pieces over to sear on the other side for 2-3 minutes. It doesn't have to be perfect.
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Add the onions, garlic, and diced tomatoes with their liquid into the Instant Pot. Stir to combine. Close the pot, seal, and cook on high pressure for 40 minutes.
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When the timer goes off, manually release the pressure. Skim some of the fat off of the top of the liquid. Add the tomato sauce, and green beans (1 lb for fewer people and a more meaty stew, 2 lb for more people and a more veggie heavy stew). Stir, seal the pot, and cook on high pressure for 10 minutes. At this point, start making rice pilaf (if desired).
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When the timer goes off, allow natural release for about 3-4 minutes, and then manually release the rest of the pressure. Stir, breaking apart the lamb into smaller pieces. Season with salt and pepper to taste.
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Serve the fasoolya with rice pilaf, bulgur pilaf, or on its own.
Recipe Notes
Calorie info is approximate, using 1 lb green beans, and does not include pilaf.
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