Instant Pot Green Bean Casserole
  • 2tablespoons extra-virgin olive oil
  • 8ounces mushrooms, sliced2 1/2 cups
  • 1teaspoon onion powder
  • 1/2teaspoon salt
  • 3tablespoons dry sherry
  • 1package frozen French-cut green beans14-16 ounce
  • 1/2cup low-sodium chicken or vegetable broth
  • 1/4cup heavy cream
  • 2tablespoons all-purpose flour
  • 1/2cup French-fried onions
  1. Using sauté mode, heat oil in Instant Pot. Add mushrooms, onion powder, and salt and cook, stirring, until the mushrooms have released their liquid, or about 6 minutes. Add sherry and cook, stirring, until mostly evaporated, or about 1 minute. Stir in green beans and broth. Turn off sauté mode, and close and lock the lid and cook at 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 Instant Pot to sauté mode. Cook, stirring, until bubbling and thickened, or about 3 to 5 minutes. Transfer to a serving dish and top with french-fried onions.
Recipe Notes