Do you love drool-worthy casseroles? Then get ready for a true treat! We have transformed an American favorite, green bean casserole into an Instant Pot recipe! Traditionally this casserole is served during Thanksgiving but it is seriously so delicious that if you share it for any occasion or potluck everyone will surely thank you!
The Instant Pot turns this into an almost entirely dump-and-go recipe! The cook time is quick and hands off which makes it even more convenient. In this casserole, you’ll experience the flavors of salty bacon, creamy mushroom soup, and oh-so-addictive fried onions (seriously we couldn’t stop snacking on these)! Get your stretchy pants on because you are going to want to overindulge in this delicious casserole!
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Before you can dump all the ingredients into the pot you’ll need to cook the bacon a little bit using the Saute function. Add a drizzle of olive oil and cook the bacon until it has lightly browned. We found that this took about 5-7 minutes. Once cooked, ensure you drain the excess fat from the pot. If you’re really pinched for time you could skip this step and opt for pre-cooked bacon pieces, however, we highly recommend this step for added flavor!
Next, you’ll need to add 1/2 a cup of broth to the pot. Using a wooden spoon or spatula scrape the bottom to lift any stuck on food bits from the pot. This step is absolutely crucial to help you avoid the dreaded BURN notice! Once the bottom has been scraped clean add remaining broth.
Then add the cream of mushroom soup to the pot along with a dash of salt and pepper. Lastly, add in the frozen green beans – we used a full package. Gently spread them over the cream of mushroom soup, but DO NOT stir! Mixing the contents before cooking could result in the BURN notice if the beans get stuck to the bottom of the pot. Keeping a layer of liquid (the broth and soup mixture) closer to the bottom of the pot than the beans helps reduce your chances of getting that dreaded error.
Finally, lid the pot and set the valve to sealing. You’ll want to cook the casserole on HIGH pressure for 10 minutes. Once the cook time has elapsed, quick release the pressure to avoid soggy beans.
Finally, add in the milk (or cream) and the cheese and stir to combine. You can transfer the casserole into a casserole dish or serve the casserole in individual bowls or just serve it out of the inner pot – we won’t judge! Don’t forget to sprinkle the oh-so-addictive fried onions on top of the casserole before serving – we browned ours first a little bit in the oven to really make them crispy, but that step is completely optional. Serve hot and enjoy!
Our 6-Quart Instant Pot Duo took 15 minutes to come to pressure, but yours will vary depending on what size and model you’re using.
If the casserole comes out a bit too soupy, omit the milk/cream and create a slurry with 2 tablespoons of flour with 1/2 cup of liquid from your pot. Turn pot onto Saute, add the slurry, and stir to combine. Once casserole has thickened, turn off Saute and serve!
