Instant Pot Green Bean Casserole is a creamy holiday side dish made with green beans, mushrooms, and a homemade sauce without canned soup. Crispy fried onions add the perfect finishing touch.
This homemade version of the classic green bean casserole is perfect for Thanksgiving or Christmas dinner. Making it in the Instant Pot keeps the oven free for all your other holiday dishes.
“This was great only I substituted cream of celery instead of using mushrooms and heavy cream. It was better than my usual Oven baked green bean casserole.”
Why I Love this Recipe:
About the Ingredients ⭐
- Chicken Broth: Adds flavor and liquid for pressure cooking.
- Heavy Cream: Creates the rich, creamy sauce.
- Mushrooms: Fresh sliced mushrooms add savory flavor.
- Onion: A small chopped onion adds flavor to the casserole.
- Olive Oil: Used to sauté the mushrooms and onions.
- Green Beans: Frozen green beans work perfectly. No need to thaw.
- French’s Fried Onions: Add that classic crispy topping.
- Cornstarch Slurry: Thickens the sauce after pressure cooking.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Green Bean Casserole
Sauté the Onion: Set the Instant Pot to Sauté and add the olive oil and chopped onion. Cook for 2–3 minutes, until the onion softens.
Add the Ingredients: Pour in the chicken broth, then add the frozen green beans and sliced mushrooms. Pour the heavy cream over the top.
Pressure Cook: Secure the lid and cook on High Pressure for 4 minutes. Carefully perform a quick release.
Thicken the Sauce: Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Switch to Sauté and stir the slurry into the casserole. Cook briefly, stirring, until the sauce thickens.
Add the Topping: Turn off Sauté, sprinkle the crispy French’s fried onions over the green beans, and serve warm.
Tips I Found Helpful 💙
- Use Frozen Green Beans: Add them straight from the freezer. No thawing needed.
- Don’t Stir the Cream: Pour the heavy cream over the vegetables before pressure cooking.
- Thicken After Cooking: Add the cornstarch slurry after releasing the pressure for a creamy sauce.
- Add Onions Last: Sprinkle the crispy fried onions on just before serving so they stay crunchy.
Questions Readers Ask Most
More Instant Pot Recipes I Love
Instant Pot or Slow cooker Green Bean Casserole
Instant Pot Green Bean Casserole is a creamy holiday side dish made with green beans, mushrooms, and a homemade sauce without canned soup.
Ingredients
- 1 cup chicken broth
- 1 cup heavy cream
- 12 ounces sliced mushrooms
- 1 small onion, chopped
- 2 tablespoons olive oil
- 16 ounces frozen green beans
- ½ cup French's Crispy Fried Onions
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and chopped onion. Cook for 2–3 minutes, until softened.
- Pour in the chicken broth, then add the frozen green beans and sliced mushrooms.
- Pour the heavy cream over the vegetables. Do not stir.
- Secure the lid and cook on High Pressure for 4 minutes.
- Carefully perform a quick release.
- In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth.
- Switch the Instant Pot to Sauté and stir in the cornstarch slurry. Cook for 1–2 minutes, stirring, until the sauce thickens.
- Turn off Sauté, top with crispy fried onions, and serve warm.
Notes
Add frozen green beans without thawing, and pour the heavy cream over the vegetables without stirring before pressure cooking. Thicken the sauce with the cornstarch slurry after cooking, and add the crispy fried onions just before serving to keep them crunchy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 24gSaturated Fat: 11gUnsaturated Fat: 13gCholesterol: 45mgSodium: 307mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 5g
How many servings does this make? I’m cooking for 16 and want to make sure I have enough. Thanks
Excited to try this.
For that many I would double up. this did make a full pot though 🙂
Do I need to double all ingredients or just the green beans?
Thank you for not using canned soups. This way i can use this recipe in Germany too. – We dont have those canned soups used in so many recipes.
I make my own “cream of” soups! It’s basically chicken broth, milk and a bit of flour! Google for an easy recipe and it keeps in mason jars in fridge and freezer! Never have to buy it again! And it’s healthier!
This recipe calls for corn starch which is not in the listed ingredients.
Does this have to be served right away or can I pop it in the oven and warm it a couple hours later?