Instant Pot Green Bean Casserole
Thanksgiving is around the corner, and it’s the perfect time to bring out those classic dishes that everyone loves. One quintessential dish that finds its way to most holiday tables is the Green Bean Casserole.
While traditional methods can be time-consuming, we’ve got a quick and easy recipe using your Instant Pot. Follow along as we break down the steps to creating this creamy, savory casserole in no time.
Ingredients You’ll Need
Before we dive in, let’s gather all the ingredients you’ll need for this mouthwatering dish:
- 2 pounds of frozen green beans
- 1 Vidalia (yellow) onion
- 1 clove of garlic
- 3 ounces of bacon bits
- 2 cans of cream of mushroom soup
- A big pinch of pepper
- A good pinch of salt
- 1.5 cups of milk
- Crispy fried onions (for the topping)
Preparing the Ingredients
Green Beans
Start with a 2-pound bag of frozen green beans. No need to thaw them out; these will cook perfectly in the Instant Pot.
Onion and Garlic
Take one Vidalia onion and chop it up. This type of onion adds a bit of sweetness to your casserole. Also, mince one clove of garlic. Sauté the onion and garlic together until they are soft and fragrant.
Bacon Bits
A 3-ounce bag of bacon bits will do the trick. These add a smoky flavor and a bit of crunch to your casserole.
Cream of Mushroom Soup
Two cans of cream of mushroom soup will make the base of your sauce. This soup adds that signature creamy texture and a rich, savory flavor.
Seasoning
A big pinch of pepper and a good pinch of salt will help to enhance all the flavors in the dish.
Milk
You’ll need 1.5 cups of milk to thin out the cream of mushroom soup and make the sauce more cohesive.
Mixing It All Together
Once you’ve got everything prepped, it’s time to combine the ingredients.
- In a large bowl, mix together the sautéed onions and garlic with the green beans.
- Add the cream of mushroom soup, followed by the bacon bits.
- Season with a big pinch of pepper and a good pinch of salt.
- Pour in 1.5 cups of milk and stir everything together until well combined.
Cooking in the Instant Pot
Setting Up
Place the mixture into your Instant Pot. Lock the lid into place and make sure the vent is set to the sealing position.
Programming the Instant Pot
Here’s how to program your Instant Pot to ensure a perfectly cooked casserole:
- Pressure Cook: Set to pressure cook on low pressure to avoid scorching the bottom.
- Keep Warm: Turn this function off.
- Timer: Set the timer for 6 minutes.
Once the Instant Pot heats up, it will cook under pressure for 6 minutes.
Finishing Touches
Once the timer goes off, carefully release the pressure using the quick-release method. When the pressure is fully released, open the lid and carefully pour the green bean casserole into a serving container.
Crispy Onion Topping
Take some crispy fried onions and sprinkle them generously over the top of the casserole.
Warming and Serving
For an extra touch of perfection, place the casserole in an oven set to 350°F for about 10 minutes. This will heat the fried onions, adding an extra layer of crispy goodness to your dish.
Final Thoughts
This Instant Pot Green Bean Casserole is quick, easy, and most importantly, delicious. With minimal prep and cook time, you’ll have more time to focus on the main course and other side dishes. Plus, the result is a creamy, savory, and crispy casserole that will surely be a hit on your Thanksgiving table.
Instant Pot Green Bean Casserole
Revamp your Thanksgiving classics with this Instant Pot Green Bean Casserole, combining traditional flavors with modern convenience for a side dish that stands out.
Ingredients
- 2 pounds frozen green beans
- 1 Vidalia onion
- 1 clove of garlic
- 3 ounces bacon bits
- 2 cans cream of mushroom soup
- Salt and pepper to taste
- 1.5 cups milk
- Crispy fried onions for topping
Instructions
- Start with 2 pounds of frozen green beans; no thawing necessary.
- Chop one Vidalia onion and mince one clove of garlic. Sauté together until soft.
- In a large bowl, mix the sautéed onion and garlic with the green beans.
- Stir in two cans of cream of mushroom soup, 3 ounces of bacon bits, a big pinch of pepper, and a good pinch of salt.
- Add 1.5 cups of milk to the mixture and stir until well combined.
- Transfer the mixture to the Instant Pot, secure the lid, and set the vent to sealing.
- Pressure cook on low for 6 minutes, then quick release the pressure.
- Pour the casserole into a serving dish and top with crispy fried onions.
- Optionally, bake in an oven preheated to 350°F for 10 minutes to crisp the onion topping.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 5gCholesterol: 15mgSodium: 690mgCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 8g