This post contains affiliate links. Click here to read my affiliate policy.
Make double of this low carb green bean casserole as it’s the perfect side dish for Thanksgiving. You will love how simple this is to make in your pressure cooker!
Reprinted with permission from Low-Carb Cooking with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell-Vidaurri.
As a mom who chooses to feed her family healthy food, I count my Instant Pot pressure cooker as one of the signs that God is a woman.
Seriously, cooking from scratch can be a labor of love and anything that makes my time in the kitchen easier, is going to get 10 stars from me.
I was super excited to get a copy of my friend Emily’s newest cookbook Low-Carb Cooking with your Instant Pot.
As someone who eats a low carb Paleo diet I was super excited to see all the variety! Whether you’re looking for fast recipes like Takeout-at-Home Asian Chicken and Broccoli or Cauliflower Pizza Casserole, this book has you covered!
This recipe is perfect for your keto Thanksgiving dinner and you can find more Keto Thanksgiving Recipes here
I highly recommend you get your own copy as it will soon become your favorite.
If you like this Low carb Holiday recipe, you’ll love
Most of us grew up enjoying this side dish topped with crispy deep-fried breaded onions, but the original recipe is gluten-heavy and packed with canned ingredients. You won’t find any onion rings, canned beans or canned soup in this low-carb version, so go ahead and enjoy this classic casserole—the holidays are not the same without it!
- 3 tbsp (45 g) grass-fed butter
- 8 oz (224 g) mushrooms, cut into thirds, woody ends removed
- 3 cloves garlic, finely chopped
- 1 cup (240 ml) Homemade Cream of Mushroom Soup (page 97)
- 1½ lb (680 g) fresh green beans, trimmed
- 8 oz (224 g) cream cheese, softened
- ½ cup (115 g) sour cream
- ½ cup (30 g) finely chopped fresh Italian parsley
- Zest of 1 lemon
- 1 tsp sea salt
- ¾ tsp onion powder
- ¼ tsp freshly ground black pepper
- ¾ cup (83 g) shredded mozzarella cheese
- ¾ cup (90 g) shredded cheddar cheese
- ¾ cup (75 g) shredded Parmesan cheese, divided
- 9 pieces crispy cooked bacon, crumbled
Add the butter to the Instant Pot and press Sauté. Once the butter has melted, add the mushrooms and sauté for 7 minutes, stirring occasionally, until the mushrooms have begun to caramelize and turn golden brown. Add the garlic, stir and sauté for 1 minute. Press Keep Warm/Cancel.
Add the cream of mushroom soup, green beans, cream cheese, sour cream, parsley, lemon zest, salt, onion powder and black pepper to the Instant Pot, then stir until the cream cheese is incorporated.
Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Manual button and set the Instant Pot for 5 minutes.
When the Instant Pot beeps, press Keep Warm/Cancel. Using an oven mitt, “quick release” the steam-release valve. When the steam stops venting and the silver dial drops, carefully open the lid.
Add the mozzarella cheese, cheddar cheese and Parmesan cheese and stir until they’re completely incorporated.
Amount Per Serving: Calories: 343Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 79mgSodium: 1171mgCarbohydrates: 6gNet Carbohydrates: 0gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 17g