Instant Pot Green Bean Casserole
Ingredients
  • 2tablespoons extra-virgin olive oil
  • 2 1/2cups mushroomssliced
  • 1teaspoon onion powder
  • 1/2teaspoon salt
  • 3tablespoons dry sherry
  • 14- to 16-ounce French-cut green beansfrozen
  • 1/2cup chicken or vegetable brothlow-sodium
  • 1/4cup heavy cream
  • 2tablespoons all-purpose flour
  • 1teaspoon fresh thymechopped
  • 1/2cup French-fried onions
Instructions
  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 eatingwell.com