Instant Pot® Green Bean Casserole
Description
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 Thanksgiving dish.
Ingredients
•
1 cup cold half-and-half
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3/4 cup chicken broth, divided
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2 tablespoons cornstarch
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1/2 cup chopped onions
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1 (8 ounce) package sliced button mushrooms
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1 pound fresh green beans, trimmed
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1 (6 ounce) can crispy fried onions, divided
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.