Pressure Cooker Green Bean Casserole

Name: Pressure Cooker Green Bean Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 0.75 cup Chicken Broth; 2 tbsp Cornstarch; 0.5 cup Diced Onion; 6 oz Fried Onions; 1 lb Green Beans; 1 cup Half & Half; 1 tbsp Olive Oil; 0.5 tsp Salt; 8 oz Sliced Mushrooms; 1 tbsp Unsalted Butter; 1 tsp Worcestershire Sauce

Side Dish 🥗 American Low-Carb Sugar-Free Heart-Healthy ❤️Halal 🕌Kosher ✡️Comfort-Food

Pressure Cooker Green Bean Casserole delivers crisp-tender green beans in a creamy, savory sauce studded with sautéed mushrooms and sweet onions. A crown of crispy fried onions adds crunch and nostalgic holiday flavor, making it perfect for Thanksgiving spreads, potlucks, or any cozy dinner where a classic side deserves a fresher, lighter touch.

Prep15 mins
Cook20 mins
Serves6
DifficultyMedium

1

In a bowl, whisk together the half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper. Set the soup mixture aside.
2

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute setting. Add the oil, butter, and onions. Cook for 2 minutes. Add the mushrooms and 1/4 cup broth; cook for 3 more minutes. Turn the pot off.
3

Add the soup mixture, green beans, 1/2 cup crispy onions, and the remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select Manual, and set the timer for 1 minute. Allow 10 minutes for pressure to build.
4

Release pressure using the natural-release method per the manufacturer's instructions, about 5 minutes. Carefully release any remaining pressure manually. Remove the lid and transfer the green bean mixture to a serving dish. Let it sit to thicken, about 5 minutes. Top with the remaining crispy onions.