This Instant Pot green bean casserole is a great alternative, especially if the oven is in use with 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.
Recipe Variations
- Mushrooms: Sauté 4 to 6 ounces of sliced mushrooms with the shallots and garlic until golden.
- 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.
- Cheese: Omit the cheese or use another type of cheese, such as Gruyère, Swiss, Parmesan, or Monterey Jack.
- Vegetarian: Use vegetable broth instead of chicken stock.
How to Store
- Refrigerate leftover green bean casserole in an airtight container and eat or discard within 3 to 4 days.
- To freeze, transfer to airtight single-serve containers. Label the containers with the name and date and freeze them for up to 3 months for best quality. Defrost in the fridge overnight.
- Reheat leftover Instant Pot green bean casserole in a 350 F oven in a foil-covered baking dish for 15 minutes. Remove the foil and continue heating until hot and bubbling.
Instant Pot Green Bean Casserole
Upgrade your Thanksgiving menu with this Instant Pot green bean casserole recipe. It’s quick, tasty, and hassle-free!
- Prep Time: 15 minutes
- Pressure Time:: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Thanksgiving, Green Beans
- Method: Instant Pot
- Cuisine: American
Ingredients
- 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)
- 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
- Ingredients: Have the ingredients measured and at hand.
Prepare the Green Bans: Wash and trim the green beans, cutting 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, and set the time for 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 and stir gently to combine, adding some reserved liquids 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.
Prepare the Green Bans: Wash and trim the green beans, cutting them into 2 to 3-inch lengths or as desired. 
