Instant Pot® Green Bean Casserole recipe

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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

Nutrition Info

320.2 calories
carbohydrate: 24.5 g
cholesterol: 20.8 mg
fat: 23.1 g
fiber: 3.3 g
protein: 4.1 g
saturatedFat: 8.5 g
servingSize: -
sodium: 612.6 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Save oven space this holiday season by letting your Instant Pot® do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic.

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