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Instant Pot Green Bean Casserole

  • 15 m
  • 25 m
Hilary Meyer
“Free up space in your oven and on the stovetop this Thanksgiving with the help of an electric pressure cooker, like the Instant Pot. Not only does it cook entirely in one pot, it cooks super-quick, perfect for a last-minute side dish.”


    • 2 tablespoons extra-virgin olive oil
    • 8 ounces mushrooms, sliced (2½ cups)
    • 1 teaspoon onion powder
    • ½ teaspoon salt
    • 3 tablespoons dry sherry
    • 1 (14 to 16 ounce) package frozen french-cut green beans
    • ½ cup low-sodium chicken broth or vegetable broth
    • ¼ cup heavy cream
    • 2 tablespoons all-purpose flour
    • 1 teaspoon chopped fresh thyme
    • ½ cup French-Fried Onions (see associated recipe)


  • 1 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.
  • 2 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.
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