Instant Pot Green Bean Casserole

Using sauté mode, heat oil in a multicooker. Add mushrooms, onion powder and salt and cook, stirring, until the mushrooms have released their liquid, about 6 minutes. Add sherry and cook, stirring, until mostly evaporated, about 1 minute. Stir in green beans and broth. Turn off sauté mode. Close and lock the lid and cook at high pressure for 3 minutes. Carefully release the pressure manually.

Whisk cream, flour and thyme together in a small bowl. Stir into the green bean mixture and return the multicooker to sauté mode. Cook, stirring, until bubbling and thickened, 3 to 5 minutes. Transfer to a serving dish and top with french-fried onions.