Instant Pot® Green Bean Casserole

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 Thanksgiving dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 320 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons cornstarch
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Worcestershire sauce
• ½ cup chopped onions
• 1 pound fresh green beans, trimmed
• 1 (8 ounce) package sliced button mushrooms
• ¾ cup chicken broth, divided
• 1 cup cold half-and-half
• 1 (6 ounce) can crispy fried onions, divided

Recipe Instructions

Step 1

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

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Step 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.

Step 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.