Instant Pot Green Bean Casserole
Instant Pot Green Bean Casserole is an easy holiday side dish that’s ready in just 10 minutes. Perfect for your Easter, Thanksgiving or Christmas dinner!
Servings 12 people
- 32 ounces fresh green beans
- 1-1/2 cups water
- 22-26 ounces cream of mushroom soup family size can
- 1 pkt onion dip seasonings
- 1 tbsp cornstarch
- 16 ounces fried onions
- 1/4 cup *opt – parmesan cheese
Snip the tails off the fresh green beans & place them in the pot.
Add water, cream of mushroom soup & onion dip powder. Stir.
Close the lid, set on seal & cook on manual pressure for 5 minutes.
Quick-release & then carefully remove lid once it is done releasing the pressure.
Turn off the machine & then turn back on & set to the saute function.
Stir in cornstarch & let the sauce thicken for 3 minutes.
Turn off, remove the pot from the cooker & top with fried onions & optional parmesan cheese.
If cooking in the slow cooker…
Combine the green beans, seasonings, water & can of soup in the slow cooker & stir.
Cover & set on low for 5-6 hours.
Top with the fried onions 30 minutes before serving.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.