Instant Pot® Green Bean Casserole Recipe

"Save oven space this holiday season by letting your Instant Pot® do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic."


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  • 1 cup cold half-and-half
  • 3/4 cup chicken broth, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onions
  • 1 (8 ounce) package sliced button mushrooms
  • 1 pound fresh green beans, trimmed
  • 1 (6 ounce) can crispy fried onions, divided
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
    2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
    3. Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
    4. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.

    Nutrition Facts

    Per Serving: 320 calories;23.1 g fat;24.5 g carbohydrates;4.1 g protein;21 mg cholesterol;613 mg sodium.Full nutrition
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