Instant Pot® Green Bean Casserole recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 1 cup cold half-and-half ¾ cup chicken broth, divided 2 tablespoons cornstarch 1 teaspoon Worcestershire sauce ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter ½ cup chopped onions 1 (8 ounce) package sliced button mushrooms 1 pound fresh green beans, trimmed 1 (6 ounce) can crispy fried onions, divided
Nutrition Info
- 320.2 caloriescarbohydrate: 24.5 gcholesterol: 20.8 mgfat: 23.1 gfiber: 3.3 gprotein: 4.1 gsaturatedFat: 8.5 gservingSize: -sodium: 612.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Green Bean Casserole
Directions
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Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth, cook 3 minutes more. Turn pot off.
Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.