Instant Pot Green Bean Casserole
A quick and easy Instant Pot version of the classic green bean casserole, creamy and savory topped with crispy onions.
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.
Notes
Serve hot from the Instant Pot or after transferring to a baking dish. It pairs well with mashed potatoes or turkey. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.