Instant Pot Green Bean Casserole

This Instant Pot green bean casserole is a great alternative, especially if the oven is used for other dishes. The iconic Thanksgiving green bean casserole is an essential side dish, just as popular as stuffing, cranberry sauce, mashed potatoes, and turkey. For many people, it wouldn’t be a proper Thanksgiving dinner without it! What I love about this version is that it uses fresh green beans, and it doesn’t have to be baked. I had some room in the oven, so I popped it in for a few minutes to crisp the topping more, but it’s totally optional.

The recipe is easy, too. Just sauté the garlic and shallots, add the green beans and chicken broth, and pressure cook for a few minutes. Drain, add the condensed soup and cheese, and it’s ready to sprinkle with the French fried onions and serve! If you like a darker, crunchier topping, transfer it to a baking dish, top with the fried onions, and finish it in a 375°F oven for a few minutes.

What You’ll Like About This Recipe

• Faster prep with better texture. The Instant Pot cooks green beans evenly and quickly, avoiding the mushy texture that can happen with long stovetop simmering or overbaking.
• More control over creaminess. Draining and reserving the cooking liquid allows you to adjust the final consistency of the casserole, keeping it creamy without becoming soupy.
• Built-in flavor layers. Sautéed shallots and garlic add depth before pressure cooking, enhancing the overall flavor beyond what canned soup alone provides.
• Flexible finishing options. You can serve the casserole directly from the Instant Pot for convenience or bake it briefly for a traditional presentation with a crisp topping.
• Perfect for holiday timing. This recipe frees up oven space and can be partially prepared ahead, making it especially useful during large holiday meals.

Ingredient Notes

• Green beans: Fresh green beans trimmed and cut into short lengths give the casserole a crisp-tender bite.
• Shallots and garlic: These add depth and a hint of sweetness that pairs beautifully with the cream sauce.
• Chicken stock or vegetable broth – Unsalted broth gives you better control over seasoning. Vegetable broth keeps the dish vegetarian.
• Cream of mushroom soup – Classic and convenient. Use a high-quality brand for better flavor, or choose a low-sodium option if needed.
• Cheddar cheese – Adds richness and body. Sharp cheddar provides more flavor, while mild cheddar keeps things subtle.
• French-fried onions – Essential for crunch and contrast. Add some inside for texture and reserve the rest for topping.

Steps to Make Instant Pot Green Bean Casserole

1. Prepare the green beans by trimming and cutting them evenly to ensure consistent cooking.
2. Use the sauté function to soften the shallots and garlic, building flavor before pressure cooking.
3. Add the green beans, broth, and seasoning, then pressure cook just long enough to tenderize without softening too much.
4. Release pressure promptly and strain the cooking liquid, reserving it for adjusting consistency.
5. Return the beans to the pot and fold in the soup, cheese, and part of the fried onions, adding reserved liquid only if needed.
6. Transfer to a serving dish or baking dish, then finish with the remaining onions.
7. Serve immediately or bake briefly to crisp the topping.

Pro Tips

• Quick release timing – Releasing pressure right away prevents overcooking and keeps the beans bright and firm.
• Liquid control – Always reserve some cooking liquid; it’s easier to thin a thick casserole than to fix a watery one.
• Cheese choice – Shred cheese yourself if possible—it melts more smoothly than pre-shredded blends.
• Make-ahead strategy – Prepare the casserole base in advance and add the fried onions just before serving.
• Crispier topping – If baking, add onions halfway through for extra crunch without burning.

Recipe Variations

• Mushrooms: Sauté 4 to 6 ounces of sliced mushrooms with the shallots and garlic until golden.
• Cheese: You can omit the cheese or use another type, such as Gruyère, Swiss, Parmesan, or Monterey Jack.
• Bacon: Omit the olive oil and sauté 3 or 4 strips of bacon until just crisp; remove to paper towels to drain, then crumble and set aside. Sauté the shallots and garlic in the bacon drippings and proceed with the recipe. Add the crumbled bacon to the drained green beans when you add the soup.
• Vegetarian: Use vegetable broth instead of chicken stock. Most cream of mushroom soups should be vegetarian-friendly, but check labels to be sure.

Serving Suggestions

• Thanksgiving dinner: Serve alongside turkey or baked ham, stuffing, and mashed potatoes for a classic holiday spread.
• Potluck or buffet: Keep warm in the Instant Pot or transfer to a slow cooker for easy serving.
• Everyday meal: Pair with roast chicken, pork chops, or baked tofu for a comforting side any night of the week.

How to Store

• Refrigerate – Store leftovers in an airtight container for up to 3 days. Cool completely before sealing.
• Freeze – Freezing is not recommended, as the sauce and green beans can separate and soften.
• Reheat – Warm gently in the oven or microwave. Add a small splash of broth if needed and top with fresh fried onions before reheating.

Instant Pot Green Bean Casserole

Diana Rattray

Upgrade your Thanksgiving menu with this Instant Pot green bean casserole recipe. It’s quick, tasty, and hassle-free!

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Servings 6 servings

Calories 147

Print Recipe Pin Recipe

Course Green Beans, Side Dish, Thanksgiving

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

  

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• 2 teaspoons olive oil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 1 1/2 pounds green beans, about 6 cups trimmed and cut
• 1 cup chicken stock, unsalted, or vegetable broth
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon pepper, or to taste
• 1 10 3/4-ounce can cream of mushroom soup
• 1 cup cheddar cheese, shredded
• 1 cup French fried onions

Instructions

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• Ingredients: Have the ingredients measured and at hand.
  
• Prepare the Green Bans: Wash and trim the green beans, then cut them into 2- to 3-inch lengths or as desired.
  
• Sauté Aromatics: Set the Instant Pot to sauté. Add the shallots and garlic and cook, stirring for 2 minutes or until softened.
  
• Add to the Pot: Add the green beans, chicken stock, salt, and pepper to the pot.
  
• Pressure Cook: Place the lid on the pot, lock it in place, and ensure the vent is in the sealing position. Choose the manual/pressure-cook setting and high pressure, then set the time to 4 minutes. When the time is up, release the pressure.
  
• Finish the Dish: Strain the liquids into a bowl and return the solids to the pot. Add the cream of mushroom soup, cheese, and half of the French-fried onions to the green beans, stirring gently to combine, and add some reserved liquid if too thick. Taste and adjust the seasonings as needed.
  
• Serve: Transfer the green bean mixture to a serving dish and top with the remaining French-fried onions.
  
• Optional Baking Instructions: Alternatively, transfer the filling to a greased baking dish and top it with French-fried onions. Bake in a 350°F oven for 15 minutes or until the topping is golden brown.
  

Nutrition

Calories: 147kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 384mgPotassium: 334mgFiber: 3gSugar: 5gVitamin A: 973IUVitamin C: 15mgCalcium: 182mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword casseroles, comfort food, green beans, instant pot, thanksgiving

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