Instant Pot Green Bean Casserole Recipes

INSTANT POT® GREEN BEAN CASSEROLE

Steps:

• Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
• Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.

INSTANT POT GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Turn on a 6-quart Instant Pot®, set to saute-high (see Cook's Note) and wait to heat up, 3 to 4 minutes. Add 2 tablespoons butter and let it melt, then add the onion and cook, stirring frequently, until softened and translucent, 4 to 5 minutes. Add the mushrooms and cook, stirring frequently, until they have softened and released most of their liquid, 5 to 6 minutes. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Add the broth and green beans and stir until all are coated. Turn the pot off.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual low pressure for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Meanwhile, toss the Parmesan and fried onions together in a medium bowl. Line a baking sheet with a silicone baking mat. Use a heaping 1/4-cup dry measuring cup to make 6 even piles of the cheese and onion mixture. Flatten each pile slightly with the measuring cup. Bake until the cheese begins to crisp and is golden brown, 6 to 8 minutes. Set aside until ready to use.
• Mix together the flour with the remaining 2 tablespoons of butter and remaining 2 tablespoons of Parmesan with your hands in a small bowl until completely combined.
• Return the pot to the saute-high setting. Stir the Parmesan-flour mixture into the hot green beans. Add the cream and stir until all the butter has melted and the cream has thickened the sauce, about 2 minutes. Pour into a serving dish and top with the cheese and onion crisps.

INSTANT POT GREEN BEAN CASSEROLE

Steps:

• Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure.
• Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top.
• Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.

INSTANT POT CREAMY BEANS AND GREENS

Steps:

• Place the beans, bay leaves, garlic, rosemary, olive oil, salt, pepper and 6 cups water in a 6-quart Instant Pot® and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high (or "beans" setting) and cook for 1 hour. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
• While the beans cook, rinse the chard and kale. Remove the tough inner ribs from each leaf, then slice the leaves into 2-inch pieces. Set aside.
• Being careful of any remaining steam, unlock and remove the lid of the pot. Remove and discard the bay leaves. Set the pot to normal saute. Working in batches, stir in the Swiss chard, kale and spinach. Cook, stirring occasionally, until the greens are tender and you have a thick, creamy stew, 5 to 7 minutes.
• Taste the stew and add more salt or pepper if needed. Ladle the stew into shallow bowls, drizzle with a little olive oil, sprinkle with chives and serve with chunks of baguette.