Instant Pot Green Bean Casserole
"Homemade green bean casserole without having to open a can of condensed soup! You'll never go back to the old way again! The best part is that the Instant Pot does all the work for you."
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 lb mushroom, stemmed and sliced
- 2 garlic cloves, minced
- 1 lb fresh green beans, trimmed
- 1⁄2 cup chicken broth
- 1⁄2 cup heavy cream
- 3 ounces cream cheese, softened
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 cup crispy fried onions, for topping
directions
- Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure.
- Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top.
- Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.
Questions & Replies
-
Can you make this without an instant pot?
Reviews
-
Loved this! Very delicious, easy, and a definite step up from condensed soup! However, 10 minutes high pressure and 5 minutes natural release would be WAY too long if you're finishing it in the oven. We did 4 minutes low, 2 minutes natural release, then stuck it in the oven (350) for about 10 minutes while we got the last few food items together. The beans were soft, but not mushy, perfectly done. I honestly think 10 minutes high, 5 minutes natural release would be too much even if you don't finish it in the over, but I guess it comes down to personal preference. -
Delicious! Used veggie broth instead of chicken broth to make it vegetarian. Also forgot to buy cream cheese, but a little plain yogurt worked fine. Would definitely make again next time I'm using fresh green beans.
Tweaks
-
Low pressure for 4 minutes, natural release for 2 minutes, finish in oven to crisp up onion topping for about 10 minutes at 350 (if you have other stuff going in there anyway). End result is soft/tender beans, but not mushy!
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
