Instant Pot Green Bean Casserole Food
INSTANT POT® GREEN BEAN CASSEROLE
Save oven space this holiday season by letting your Instant Pot® do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Onion
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
- Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 24.5 g, Cholesterol 20.8 mg, Fat 23.1 g, Fiber 3.3 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 612.6 mg, Sugar 2.6 g
INSTANT POT GREEN BEAN CASSEROLE
This easy casserole is the perfect fix for that holiday oven traffic jam. It gets you all the flavors of a traditional baked casserole in half the time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Turn on a 6-quart Instant Pot®, set to saute-high (see Cook's Note) and wait to heat up, 3 to 4 minutes. Add 2 tablespoons butter and let it melt, then add the onion and cook, stirring frequently, until softened and translucent, 4 to 5 minutes. Add the mushrooms and cook, stirring frequently, until they have softened and released most of their liquid, 5 to 6 minutes. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Add the broth and green beans and stir until all are coated. Turn the pot off.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual low pressure for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Meanwhile, toss the Parmesan and fried onions together in a medium bowl. Line a baking sheet with a silicone baking mat. Use a heaping 1/4-cup dry measuring cup to make 6 even piles of the cheese and onion mixture. Flatten each pile slightly with the measuring cup. Bake until the cheese begins to crisp and is golden brown, 6 to 8 minutes. Set aside until ready to use.
- Mix together the flour with the remaining 2 tablespoons of butter and remaining 2 tablespoons of Parmesan with your hands in a small bowl until completely combined.
- Return the pot to the saute-high setting. Stir the Parmesan-flour mixture into the hot green beans. Add the cream and stir until all the butter has melted and the cream has thickened the sauce, about 2 minutes. Pour into a serving dish and top with the cheese and onion crisps.
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