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Last Updated on October 25, 2022
Make double of this instant pot 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.
What’s Thanksgiving without green bean casserole? I don’t know about you, but I can’t do without having this traditional side dish on my Thanksgiving table. And since it’s about that time of the year again, it only makes sense to start planning the different dishes you’d be serving for the holiday dinner.
If green bean casserole is on your list, let me introduce you to the fantastic Instant Pot green bean casserole recipe! I’m always on the lookout for anything that helps me save time in the kitchen, and this Instant Pot recipe is everything I need and more.
I’ll share all you need to make a delicious Instant Pot green bean casserole. I’m sure the ease of preparation will make you dump your oven for this Instant Pot recipe.
Ingredients for Instant Pot Green Bean Casserole
I have to admit; this Instant Pot casserole recipe is one of the most straightforward Instant Pot recipes you can find. On top of the list of ingredients you need are fresh green beans. It has to be fresh if you want a crunchy feel, a better flavor, and a bright green coloring.
Here are the items you’ll need for this dish:
- 1 1/2 lb of trimmed fresh green beans
- 3 cloves of chopped garlic
- 1/2 cup of fresh Italian parsley, finely chopped
- 8 oz of mushrooms, with their woody, ends detached
- 1/4 teaspoon of ground black pepper
- 3 tablespoons of grass-fed butter
- 1/2 cup of sour cream
- 1 teaspoon of sea salt
- 3/4 cup of shredded cheddar cheese
- 3/4 cup of shredded mozzarella cheese
- 3/4 teaspoon of onion powder
- 1 cup of Organic Cream of Mushroom Soup
- Zest of 1 Lemon
- 9 pieces of crispy cooked turkey bacon (crumbled)
- 3/4 cup of shredded parmesan cheese
@thekellybejelly This time of year, nothing feels more festive than a warm, delicious casserole dish. And thanks to the Instant Pot, this Green Bean Casserole is fast and easy to make. Plus, it's loaded with nutritious veggies, making it the perfect seasonal dish. So gather your loved ones and dig into this delicious holiday favorite. #InstantPot #HolidayRecipes #GreenBeans ♬ BORN FOR THIS – Foxxi
Nutrition facts per serving:
- 96 calories.
- 14 g of carbohydrates.
- 4 g of protein.
- 3 g of fiber.
- 6 g of sugar (This is subject to change based on the number of ingredients you add or remove).
Instant Pot Green Bean Casserole: Directions
This recipe is straightforward, so you don’t have to worry about not getting it right. This is how I make my Instant Pot green bean casserole.
Prep Your Fresh Green Beans
First, wash the green beans with cold water to eliminate dirt or debris. Then, dry them off and cut off the stems. After, you can dice the beans in half. I recommend this size because it’s perfect for green bean casserole.
Saute the Ingredients
The first thing I do is to put the butter in the Instant Pot and select the saute function. After melting the butter:
- Put the mushrooms in the pot and saute for a few minutes.
- Stir the content in the pot, and once the mushrooms turn golden brown, place the garlic into the mix.
- Saute for another 1 minute before selecting “Keep Warm/Cancel.”
Add Other Ingredients
After sauteing, add the Organic Cream of Mushroom Soup, cream cheese, parsley, black pepper, onion powder, green beans, sour cream, lemon zest, and salt to the Instant Pot, keep stirring until the cream cheese combines well with the other ingredients.
Pressure Cook for Some Minutes
Once all these ingredients are in the pot, close it up with the lid and ensure that you seal the steam-release valve. Next, select “Manual” and allow the mixture to pressure cook for five minutes.
As soon as time’s up, the Instant Pot will beep. When that happens, select “Keep Warm/Cancel.” Then, with an oven mitt, press the steam release button on the pot for a quick release. When the silver dial drops (a sign that the steam has stopped venting), gently open the lid.
Add the Remaining Cheese
Now’s the best time to add the remaining cheese — cheddar cheese, Parmesan cheese, and mozzarella cheese, and stir well until they blend with the entire dish.
Serve With Toppings, and Enjoy!
Now that your Instant Pot green bean casserole is ready, you can transfer it into a serving dish and enjoy it at Christmas or Thanksgiving. Even better, I love adding toppings to my green bean mixture because they add to the overall deliciousness of the meal.
French onions and classic French fried onions are my favorites, and you should also try them. They’re crunchy and contain the right salt content to boost the sweet taste of the casserole. If you’re not sure everyone would appreciate the toppings, you can add them to your serving dish instead of the whole dish.
Besides French fried onions, you can also toast some panko breadcrumbs and sprinkle them on the dish.
Alternative Recipe With Frozen Green Beans
Sometimes, you might choose to make your classic green bean casserole with frozen green beans instead of fresh ones. That’s not bad because they also maintain a reasonable balance of texture and flavor.
You can follow these steps to make green bean casserole with frozen beans:
- Before anything, spray non-stick spray inside your Instant Pot. Then add diced bacon to saute and leave the bacon to cook until it’s lightly browned.
- Add mushrooms and keep sauteing until all the liquid has vaporized. Put flour in the pot and stir so the mixture can blend well.
- Add the broth (vegetable or chicken) and stir until everything is combined. Afterward, leave to simmer for the sauce to thicken.
- Finally, pour the frozen green beans into the pot, stir until well incorporated, and close the lid.
- Seal the vent and pressure cook for 5 minutes before a “quick release.”
- You can saute the green bean mixture once again to vaporize some of the liquid and let the casserole thicken. Don’t overdo this because the mixture will still thicken as it cools.
- Top with french-fried onions, and enjoy!
Slow Cooker Recipe for Green Bean Casserole
Here’s another recipe you can try out for green bean casserole—the slow cooker method. Although it’s straightforward, it’s also time-consuming, so unless you have enough time on your hands, I don’t recommend this method.
For this recipe, dump your green beans, Parmesan cheese, black pepper, condensed cream of mushroom soup, French-fried onions, and salt in a slow cooker. Allow to cook for about five or six hours, and serve with remaining fried onions.
Extra Tips for Cooking Instant Pot Green Bean Casserole
These tips cover some information that I omitted in the recipe. While they aren’t that important, you should still take note of them:
- While my favorite sauce for this recipe is the Organic Cream of mushroom soup, you can use any canned soup you prefer, such as cream of chicken. If you have the time, you can prepare homemade canned soup and use that instead.
- If you want to use frozen green beans, ensure you get rid of the extra water. You can do this by draining it from the dish before cooking.
- The green bean casserole is usually hot after cooking, and the heat can be hazardous, so be careful how you handle the pressure cooker.
- You can add pepper and salt to the cooked casserole for a better flavor.
- Instead of water, you can choose to use chicken broth. Chicken broth helps to boost the taste of the green bean casserole. If you’re vegetarian, use vegetable broth instead.
Is Frozen Green Beans a Better Alternative?
No rule states that you can’t use frozen green beans for your casserole. Canned green beans are another option to consider. Still, I’m sure both options can never beat the taste and flavor that fresh green beans will add to your casserole. I’ve tried all three and can put my money on fresh green beans.
How Can I Preserve Leftover Cooked Green Bean Casserole?
I love to finish up my casserole at a go because it tastes better when it’s fresh. However, I know that isn’t always possible, and I might have leftovers sometimes. In this case, put the remaining green bean casserole in an airtight container and keep it in your fridge. This should keep the casserole edible for a few days.
When it’s time to eat the leftovers, you can heat them in the oven or microwave. If you’re using the oven, cover the pan to lock in the moisture. Throw in some crispy onions to restore the crunchiness, and heat until the fried onions turn golden brown. You can also choose to eat the casserole cold.
Can I Freeze Green Bean Casserole?
Instant Pot Green Bean Casserole is creamy, so I don’t advise you to freeze it. This is why it’s always better to cook the quantity you can eat. If that doesn’t happen, you should place it in the fridge, not the freezer.
Enjoy the Holiday Season!
I’ve tried several Instant Pot recipes, and each time, I’m convinced that they are the best recipes out there! Instant Pot green bean casserole is just another proof that I’m not wrong. The procedure is easy, fast, and even more delicious. Better still, using the Instant Pot means you can use your oven space to whip up other holiday dishes.
It’s not too late to relish the wonders of Instant Pot green bean casserole. In fact, there’s no better time to try it out since Thanksgiving is fast approaching. Enjoy your holiday dinner.
Please check Emily’s book for more delicious low Carb Instant Pot recipes!
- Amazon Kindle Edition
- Vidaurri, Emily (Author)
- English (Publication Language)
- 358 Pages - 08/13/2019 (Publication Date) - Page Street Publishing (Publisher)
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 turkey 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