Instant Pot Green Bean Casserole
My Instant Pot Green Bean Casserole takes a traditional Holiday side dish, and makes it easier and super flavorful!
Ingredients
- 4-5 cups fresh green beans stems removed
- 10.5 oz cream of mushroom soup
- 2-3 garlic cloves chopped
- 1/3 cup water
- 1/3 cup 4C seasoned panko breadcrumbs
- 2 cups French fried onions
- sea salt and pepper to taste
- 1 tbsp flour
- 1-2 tsp water
- 1 tsp olive oil
- 1 cup sharp cheddar cheese shredded divided (Optional)
Instructions
- Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
- Cook until the garlic becomes fragrant.
- Add the water, green beans, and cream of mushroom soup (in that order. Do not stir). Add salt and pepper to taste.
- Close the pot, lock lid in place, and seal vent in closed position. Cook in Manual High-Pressure Cooking for 14 minutes.
- Once your Instant Pot is done, quick release the steam. Turn the Instant Pot to the sauté function
- Combine the flour and water in a small bowl to create a slurry, and then add to pot.
- Add half of the shredded cheese and gently stir. Cook for a minute or two until the cheese has melted. Then add 1/2 cup fried onions, and gently stir.
- Preheat oven to 400°F.
- Spray a baking dish with a non-stick cooking spray. Transfer the green bean casserole from Instant Pot to a baking dish. Top with the remaining shredded cheese, panko breadcrumbs, and fried onions.
- Bake for 5-7 minutes until the cheese has melted and crisped slightly on top. Allow to cool 5-10 minutes before serving.