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.

Source:, October 2018


Recipe Summary

25 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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Nutrition Facts

1/2 cup
155 calories; protein 4.1g; carbohydrates 14.1g; dietary fiber 2.6g; sugars 3.2g; fat 9g; saturated fat 3.1g; cholesterol 11.4mg; vitamin a iu 517.6IU; vitamin c 10.6mg; folate 32.8mcg; calcium 47.4mg; iron 1.2mg; magnesium 23.6mg; potassium 313mg; sodium 279.4mg; thiamin 0.2mg.

1 1/2 fat, 1 1/2 vegetable, 1/2 starch