The Best Instant Pot Green Bean Casserole Recipe
Save oven space and enjoy a healthier take on a classic with this Instant Pot Green Bean Casserole recipe. Fresh green beans and homemade soup make it a delicious holiday dish.
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.