Green bean casserole is a classic comfort food that brings warmth and nostalgia to any meal. This Instant Pot version makes it easier than ever to prepare this delicious dish without sacrificing flavor. Creamy, savory, and topped with crispy onions, this green bean casserole is perfect for family dinners, holiday feasts, or any gathering.
Why Make This Recipe
Making green bean casserole in the Instant Pot saves you time and reduces clean-up. You can cook everything in one pot, and the pressure cooking method locks in flavors, making every bite delicious. Plus, it’s a dish that appeals to both kids and adults alike. Quick to make and tasty, it is sure to become a favorite in your home!
How to Make Instant Pot Green Bean Casserole
Ingredients:
- 3 tablespoons unsalted butter (divided)
- ½ cup onion (diced)
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 1½ pounds green beans (trimmed and cut)
- 1 cup vegetable broth
- 1 cup French fried onions
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated Parmesan cheese
- 10.75 ounces cream of mushroom soup (1 can)
- Kosher salt (to taste)
- Black pepper (to taste)
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- Press the Sauté button on the Instant Pot. Melt 1 tablespoon of butter. When the butter starts sizzling, add the onion and cook for 3-4 minutes until translucent.
- Add the mushrooms and cook for 5-6 minutes until they have softened and released most of their liquid. Add the garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
- Add the broth and green beans, stirring until coated. Press the Cancel button.
- Secure and seal the lid. Cook on Manual High for 4 minutes, performing a quick release of the excess steam when the timer goes off.
- Meanwhile, spread the fried onions on the prepared baking sheet. Bake for 5-7 minutes until they are crisp and golden brown. Set aside until ready to use.
- Melt the remaining 2 tablespoons of butter. In a small bowl, mix together the flour, Parmesan cheese, and melted butter.
- When the pin drops on the Instant Pot, carefully remove the lid. Press the Sauté button again. Stir the flour mixture into the beans, followed by the mushroom soup. Stir gently until well combined, adding a splash of broth if it’s too thick.
- If desired, transfer the green bean casserole filling to a baking dish, sprinkle the crispy onions on top, and serve.
How to Serve Instant Pot Green Bean Casserole
Serve your green bean casserole hot, directly from the Instant Pot or after transferring it to a baking dish. Pair it with a side of mashed potatoes or turkey for a classic meal. It also works well as a standalone dish or alongside other holiday favorites.
How to Store Instant Pot Green Bean Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.
Tips to Make Instant Pot Green Bean Casserole
- If you like a thicker casserole, add a bit more flour to the mixture.
- Try using fresh green beans for a crunchier texture.
- For added flavor, mix in some cooked bacon or cheese before serving.
Variation
You can customize this recipe by adding other vegetables, such as carrots or corn. For a gluten-free version, use gluten-free flour and ensure your cream of mushroom soup is gluten-free.
FAQs
1. Can I use frozen green beans?
Yes, you can use frozen green beans. Just add them to the pot without thawing.
2. Can I make this casserole ahead of time?
Absolutely! Prepare it up to the point of adding the crispy onions, cover it, and refrigerate. Bake it just before serving.
3. What can I use instead of cream of mushroom soup?
You can use homemade mushroom sauce or any cream soup you prefer, such as cream of chicken or even a dairy-free alternative.
Instant Pot Green Bean Casserole
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter (divided)
- ½ cup onion (diced)
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 1½ pounds green beans (trimmed and cut)
- 1 cup vegetable broth
- 1 cup French fried onions For topping
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated Parmesan cheese
- 10.75 ounces cream of mushroom soup (1 can)
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
Preparation
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- Press the Sauté button on the Instant Pot. Melt 1 tablespoon of butter. When the butter starts sizzling, add the onion and cook for 3-4 minutes until translucent.
- Add the mushrooms and cook for 5-6 minutes until they have softened and released most of their liquid. Add the garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
- Add the broth and green beans, stirring until coated. Press the Cancel button.
- Secure and seal the lid. Cook on Manual High for 4 minutes, performing a quick release of the excess steam when the timer goes off.
- Meanwhile, spread the fried onions on the prepared baking sheet. Bake for 5-7 minutes until they are crisp and golden brown. Set aside until ready to use.
- Melt the remaining 2 tablespoons of butter. In a small bowl, mix together the flour, Parmesan cheese, and melted butter.
- When the pin drops on the Instant Pot, carefully remove the lid. Press the Sauté button again. Stir the flour mixture into the beans, followed by the mushroom soup. Stir gently until well combined, adding a splash of broth if it’s too thick.
- If desired, transfer the green bean casserole filling to a baking dish, sprinkle the crispy onions on top, and serve.
