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–+ servings
David Murphy

Instant Pot Green Bean Casserole

My Instant Pot Green Bean Casserole takes a traditional Holiday side dish, and makes it easier and super flavorful!
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Prep Time 15 minutes
Cook Time 19 minutes
Additional Time 9 minutes
Total Time 9 minutes
Servings: 8
Course: Instant Pot
Cuisine: Side

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
 

  1. Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
  2. Cook until the garlic becomes fragrant.
  3. Add the water, green beans, and cream of mushroom soup (in that order. Do not stir). Add salt and pepper to taste.
  4. Close the pot, lock lid in place, and seal vent in closed position. Cook in Manual High-Pressure Cooking for 14 minutes.
  5. Once your Instant Pot is done, quick release the steam. Turn the Instant Pot to the sauté function
  6. Combine the flour and water in a small bowl to create a slurry, and then add to pot.
  7. 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.
  8. Preheat oven to 400°F.
  9. 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.
  10. Bake for 5-7 minutes until the cheese has melted and crisped slightly on top. Allow to cool 5-10 minutes before serving.

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