Instant Pot Green Bean Casserole – Healthier Holiday Recipe
When it comes to holiday cooking, saving oven space can be a game changer. This Instant Pot Green Bean Casserole not only frees up your oven but also offers a healthier twist on a classic favorite. Using fresh green beans and a homemade soup mixture, this dish is bound to become a staple in your holiday recipe repertoire.
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The Best Instant Pot Green Bean Casserole Recipe
Discover the ultimate way to prepare Green Bean Casserole using your Instant Pot. This recipe simplifies the process and enhances the flavors, making it perfect for any festive occasion.
Notes on Ingredients
Fresh Green Beans: Opt for fresh green beans for a vibrant color and crisp texture.
Homemade Soup Mixture: This recipe uses a blend of half-and-half, chicken broth, cornstarch, Worcestershire sauce, salt, and pepper to create a creamy and flavorful base.
Crispy Fried Onions: A can of crispy fried onions adds a delightful crunch to the casserole, making it a crowd-pleaser.
How to Make Instant Pot Green Bean Casserole
- Prepare the Soup Mixture: In a bowl, whisk together 1 cup of cold half-and-half, 1/4 cup of chicken broth, 2 tablespoons of cornstarch, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Set aside.
- Saute the Vegetables: Turn on your Instant Pot and select the Saute function. Add 1 tablespoon of olive oil, 1 tablespoon of unsalted butter, and 1/2 cup of chopped onions. Cook for 2 minutes. Add an 8-ounce package of sliced button mushrooms and 1/4 cup of chicken broth; cook for 3 more minutes. Turn off the pot.
- Combine and Cook: Add the prepared soup mixture, 1 pound of trimmed fresh green beans, 1/2 cup of crispy fried onions, and the remaining 1/4 cup of chicken broth to the pot. Stir to combine. Close and lock the lid, select manual, and set the timer for 1 minute. Allow 10 minutes for the pressure to build.
- Release Pressure and Serve: Use the natural-release method to release pressure for about 5 minutes, then carefully release any remaining pressure manually. Remove the lid and transfer the green bean mixture to a serving dish. Let sit for about 5 minutes to thicken. Top with the remaining crispy fried onions before serving.
How to Serve Instant Pot Green Bean Casserole
This Instant Pot Green Bean Casserole is best served hot, straight from the pot. It’s a perfect side dish for your holiday meals, complementing roasted turkey, ham, or even a vegetarian main course. The crispy fried onions on top add a delightful crunch that pairs well with the creamy green beans.
How to Store Instant Pot Green Bean Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a baking dish and warm it in the oven at 350°F (175°C) until heated through, or use your microwave for a quicker option.
FAQs About Instant Pot Green Bean Casserole
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Just make sure to thaw and drain them well before adding them to the Instant Pot.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of cooking in the Instant Pot. Store it in the refrigerator and cook it just before serving.
Can I add other vegetables to this casserole?
Absolutely! Feel free to add vegetables like carrots or peas for added flavor and texture.
What can I use as a substitute for crispy fried onions?
If you don’t have crispy fried onions, you can use breadcrumbs or crushed crackers as a topping for a similar crunch.
The Best Instant Pot Green Bean Casserole Recipe
Ingredients
- 1 cup cold half-and-half
- ¾ cup chicken broth divided
- 2 tablespoons cornstarch
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup chopped onions
- 1 8 ounce package sliced button mushrooms
- 1 pound fresh green beans trimmed
- 1 6 ounce can crispy fried onions, divided
Instructions
- Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
- 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.
- 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.
- 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.
