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Instant Pot Green Bean Casserole
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!
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 8
Calories 343 kcal
Ingredients
- 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
Instructions
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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.
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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.