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Last Updated on September 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.

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. It cuts the cook time so drastically that it makes it one of my favorite ways to cook!

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 love that I can cook all sorts of recipes in a quick and easy way. Simple instructions to make prep time and side dishes a breeze!

This recipe is perfect for your keto Thanksgiving dinner and you can find more Keto Thanksgiving Recipes here. But don’t get me wrong – I love eating this instant pot green bean casserole recipe during any time of the year! While it’s true that green bean casserole is popular during the holiday season, you can literally make this recipe anytime that you want.

Forget about using your oven, and let the Instant Pot do al the hard work for you. The simple instructions below will show you just how easy it is to make stellar recipes (like this instant pot green bean casserole) right in the Instant Pot!

Ingredients to make Instant pot green bean casserole

When it comes to cooking green beans in the instant pot, it doesn’t get much easier than this recipe! You’ll want to use fresh green beans for the flavor and crunch and to also get that bright green coloring!

• 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

How to make instant pot green bean casserole

Did I mention that this instant pot green bean casserole recipe is crazy simple to make? Just a few easy steps and you’ll be enjoying bites of the best bean casserole!

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.

Can you use frozen green beans?

Technically you can, but I really think that fresh green beans just add so much more flavor! Canned green beans can be an option as well, but again, fresh green beans are always my go-to choice!

What toppings can you add to this instant pot green bean casserole recipe?

When you’re ready to serve this green bean casserole, don’t forget to add some toppings to it! Fried onions or even French fried onions are always a great choice. They add a little bit of salt and a little bit of crunch that pairs really well with the texture and flavor of the casserole. You can also add onions on top to your own individual serving dish if you don’t want to put them on the whole casserole.

Tips For Making Instant pot green bean casserole

• If you’re using frozen green beans, you need to try and get rid of the excess liquid. You can drain it from the dish before you cook it.
• I like to use cream of mushroom soup for this recipe, but you could use cream of chicken as well. It’s the main “sauce” that is used in the recipe so be sure to use what you like.
• You can flavor with salt and pepper once the casserole is done cooking. The side dish will already have a lot of flavor but you can always add more.
• The green bean casserole is going to be hot after cooking in the pressure cooker so be sure that you’re aware of the heat and handle it with care.

Can you freeze green bean casserole?

This instant pot green bean casserole is best served fresh. If you feel like you’re going to have a lot left over after serving, store it in the fridge in the an airtight container and save some for the next day. You’ll be amazed at how easily this green bean casserole heats up and tastes fresh!

You can also add some new crispy french fried onions on top to bring back that texture.

The best part about making this simple side dish is that it’s a classic recipe that everyone is going to love. It’s simple to cook, won’t take up your oven space while you’re trying to cook other dishes and has an amazing flavor and taste.

This instant pot green bean casserole dish is one that will have everyone asking for another serving even before they’re done with their first! Enjoy the flavors of this casserole and see why you should pressure cook it from here on out!

If you like this Low carb Holiday recipe, you’ll love

Keto Hot Artichoke and Spinach Dip

Low Carb Thanksgiving Stuffing