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featured instant pot green bean casserole.

Instant Pot Green Bean Casserole Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 207kcal
Author: Becky Hardin
Cook up the most delicious green bean casserole this Thanksgiving in less than 30 minutes with this easy Instant Pot recipe. Made with fresh green beans, this classic side dish is always a favorite!
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Equipment

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

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set 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.
    3 tablespoons unsalted butter, ½ cup onion
    onions sauteeing in an instant pot.
  • 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.
    8 ounces sliced mushrooms, 2 cloves garlic, Kosher salt, Black pepper
    mushrooms and onions sauteeing in an instant pot.
  • Add the broth and green beans and stir until coated. Press the Cancel button.
    1 cup vegetable broth, 1½ pounds green beans
    green beans added to sauteed mushrooms and onions in an instant pot.
  • 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.
    cooked green beans, mushrooms, and onions in an instant pot.
  • Meanwhile, spread the fried onions on the prepared baking sheet. Bake for 5-7 minutes, until they’re crisp and golden brown. Set aside until ready to use.
    1 cup French fried onions
    toasted topping for instant pot green bean casserole on a baking sheet.
  • Melt the remaining 2 tablespoons of butter. In a small bowl, mix together the flour, parmesan cheese, and melted butter.
    2 tablespoons all-purpose flour, 2 tablespoons freshly grated Parmesan cheese
    flour, parmesan, and butter paste in a glass bowl with a spoon.
  • When the pin drops on the Instant Pot, carefully remove the lid. Press the Sauté button. 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.
    10.75 ounces cream of mushroom soup
    instant pot green bean casserole in an instant pot.
  • If desired, transfer the green bean casserole filling to a baking dish, sprinkle the crispy onions on top, and serve.
    instant pot green bean casserole poured into a white oval serving dish.

Video

Notes

  • The fried onion topping is optional, though it's a must for me!
  • Trim the ends of the green beans, the stalks can be quite woody and stick like.
  • For non mushroom lovers, you can substitute the mushroom soup with condensed cream of chicken soup.

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 631mg | Potassium: 453mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 2mg