Instant Pot Green Bean Casserole
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Instant Pot Green Bean Casserole
Print Recipe
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups mushrooms sliced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 tablespoons dry sherry
  • 14- to 16-ounce French-cut green beans frozen
  • 1/2 cup chicken or vegetable broth low-sodium
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme chopped
  • 1/2 cup French-fried onions
  1. Using sauté mode, heat oil in a multicooker. Add mushrooms, onion powder, and salt. Cook, stirring until the mushrooms have released their liquid, about 6 minutes. Add sherry and cook until mostly evaporated, about 1 minute. Stir in green beans and broth. Turn off sauté mode. Close and lock the lid and cook on high pressure for 3 minutes. Carefully release the pressure manually.
  2. Whisk cream, flour, and thyme together in a small bowl. Stir into the green bean mixture and return the multicooker to sauté mode. Cook, stirring until bubbling and thickened for 3 to 5 minutes. Transfer to a serving dish and top with French-fried onions.
Recipe Notes

Recipe adapted from