Instant Pot Warm Thai-Style Green Bean and Tomato Salad

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A few years ago, I was searching for a side dish for a Thai-inspired main course, and came across a salad with chopped tomatoes and green beans, garnished with lots of herbs and peanuts. A Thai acquaintance of mine let me know in no uncertain terms that it was not an authentic Thai recipe, since a Thai recipe would never include raw tomatoes. Oh well. It’s still really good.

Inspired by:

recipe updated Jul 1, 2020


  • Green beans icon
    Green beans
    1½ cups
  • Water icon
    1 cup (240ml)
  • Sugar icon
    2 tsp (8g)
  • Fish sauce icon
    Fish sauce
    2 tsp (10ml)
  • Fresh red chile icon
    Fresh red chile
  • Garlic clove icon
    Garlic clove
  • Lime juice icon
    Lime juice
    2 tsp (10g)
  • Kosher salt icon
    Kosher salt
    about ¼ tsp (1g)
  • Cherry tomatoes icon
    Cherry tomatoes
    about ¾ cup (151g)
  • Cilantro icon
    about ¼ cup (7g)
  • Fresh basil icon
    Fresh basil
    2 tbsp (5g)
  • Roasted cashews icon
    Roasted cashews
    2 tbsp (17g)


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Steamer basket
  • kCook icon Medium bowl

Step preview

  1. Add green beans to a clean steamer basket
  2. Add water to the inner pot
  3. Place the steamer basket in the inner pot
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Steam, High, 0 min
  6. Quick release
  7. Whisk sugar, fish sauce, fresh red chile, garlic clove and lime juice into a clean medium bowl together
  8. Remove steamer basket
  9. Sprinkle with kosher salt
  10. Let cool - 1 min
  11. Transfer beans to dressing
  12. Add cherry tomatoes to the dressing
  13. Toss well
  14. Let rest until lukewarm - approx 2 min
  15. Add cilantro, fresh basil and roasted cashews to the dressing
  16. Toss gently
  17. Serve immediately
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