Instant Pot Green Bean Casserole
Looking for a quick and easy Thanksgiving side dish? Try this Instant Pot green bean casserole recipe – no oven required!
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.
Why You’ll Love It
Quick and oven-free. This version frees up valuable oven space and comes together quickly with the help of your Instant Pot.
Made with fresh green beans. Using fresh beans adds flavor and a better texture compared to the canned version.
Familiar and comforting. It has all the classic creamy, savory, crispy elements you expect from green bean casserole — just easier.
Easy to customize. You can tweak the soup, cheese, or add-ins like mushrooms or bacon to suit your holiday menu.
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.
- Cream of mushroom soup: A convenient and flavorful base. Use your favorite brand — most are vegetarian-friendly.
- Cheddar cheese: Adds richness and body. Swap it out for Gruyère, Swiss, or Monterey Jack if desired.
- French fried onions: The classic topping, folded in and sprinkled on top for signature crunch.
Steps to Make Instant Pot Green Bean Casserole
- Start by sautéing shallots and garlic in the Instant Pot to build flavor. Add the trimmed green beans, broth, salt, and pepper, then pressure cook for 4 minutes on high.
- Quick-release the pressure, strain the liquid, and return the beans to the pot. Stir in the cream of mushroom soup, cheese, and half the fried onions. Adjust consistency with a bit of the reserved liquid, if needed.
- Transfer to a dish and top with the remaining onions. For a crispier topping, bake uncovered for 10 to 15 minutes at 350°F until golden.
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, 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 and Reheat
Refrigerate: Transfer leftovers to an airtight container and eat or discard within 3 to 4 days.
Freeze: Use a freezer-safe container or resealable bag, label with the name and date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cover with foil and bake at 350°F for about 15 minutes, then uncover and bake until hot and bubbly. Or reheat individual portions in the microwave until heated through.
Instant Pot Green Bean Casserole
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, 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
- 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
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.
