Description
This Instant Pot Green Bean Casserole is a quick and easy twist on the classic comfort dish. Tender green beans are cooked perfectly in the Instant Pot with sautéed mushrooms, onions, and garlic, then mixed with creamy mushroom soup and topped with crispy baked French fried onions. It combines pressure cooking and baking techniques to deliver a rich, flavorful casserole in under 30 minutes, perfect for weeknight dinners or holiday sides.
Ingredients
Scale
Vegetables & Aromatics
- ½ cup onion, diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1½ pounds green beans, trimmed and cut
Dairy & Butter
- 3 tablespoons unsalted butter, divided
- 2 tablespoons freshly grated Parmesan cheese
Pantry
- 1 cup vegetable broth
- 1 cup French fried onions
- 2 tablespoons all-purpose flour
- 10.75 ounces cream of mushroom soup (1 can)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper, preparing it for baking the French fried onions crispy.
- Sauté Onions: Press the Sauté button on the Instant Pot and melt 1 tablespoon of butter. Add the diced onions and cook them for 3-4 minutes until they turn translucent, developing their sweetness.
- Cook Mushrooms and Garlic: Add the sliced mushrooms to the Instant Pot and cook for 5-6 minutes until softened and most liquid has evaporated. Stir in the minced garlic and cook for 30 seconds until fragrant. Season with salt and black pepper.
- Add Broth and Green Beans: Pour in the vegetable broth and add the trimmed green beans, stirring to coat everything well. Press the Cancel button to stop sautéing.
- Pressure Cook Green Beans: Seal the Instant Pot lid securely and cook on Manual High pressure for 4 minutes. Once finished, perform a quick pressure release to safely release the steam.
- Bake Fried Onions: While the Instant Pot cooks, spread the French fried onions evenly on the prepared baking sheet. Bake them in the oven for 5-7 minutes until they turn golden brown and crispy. Set aside to cool.
- Prepare Flour Mixture: Melt the remaining 2 tablespoons of butter. In a small bowl, combine the melted butter with the all-purpose flour and freshly grated Parmesan cheese, mixing until smooth.
- Combine Casserole Ingredients: When the pressure in the Instant Pot releases, carefully open the lid and press Sauté again. Stir in the flour-parmesan mixture followed by the cream of mushroom soup. Mix gently until fully incorporated, adding a splash of broth if the mixture is too thick.
- Serve: Optionally, transfer the green bean casserole mixture to a serving or baking dish. Sprinkle the baked crispy fried onions evenly on top and serve immediately for a delicious, creamy, and crunchy casserole.
Notes
- Baking the French fried onions separately makes them extra crispy and prevents sogginess in the casserole.
- A quick release after pressure cooking preserves the bright green color and crisp texture of the green beans.
- You can use a dairy-free butter substitute to make this recipe vegan with a suitable mushroom soup option.
- Adjust seasoning at the end to taste, since cream of mushroom soup can contain salt.
- To make the casserole ahead, prepare up to step 8 and refrigerate. Add fried onions just before serving.
