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."
- Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
- 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.
- 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.
- 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.
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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