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.