Do you loathe Green Bean Casseroles? I do. Canned green beans and a can of cream of mushroom soup and then oily fried onions on top? Yuk, turns my stomach. I like fresh ingredients!
I remember the first time I ever tasted a Green Bean Casserole. Canned Cream of Mushroom to me, is so pasty and just nasty. To those who like it, sorry if I offended you.
My preference for mushrooms are the Crimini Mushrooms, also called Baby Bella’s, which are just baby Portobello mushrooms. If you like the plain White Button mushrooms, go for it. I like the flavor of the Crimini best in this dish. You can easily make this vegetarian by using Vegetable Broth, instead of Chicken Broth/Bone Broth, if you like.
In the Crispy Bacon Garlic Breadcrumb Topping recipe, where it has you cooking the bacon, add some butter/oil and cook the Onions instead. Then add the rest of the ingredients. That will make a wonderful topping. I don’t know about you, but those canned fried onions, to me, taste like bits of rancid oil. 🙂 This Crispy Bacon Garlic Breadcrumb Topping is so delicious and we use it on my Pressure Cooker Fully Loaded Macaroni and Cheese and on Pressure Cooker Butternut Squash Pasta recipes.
While your Pressure Cooker is heating up, prepare the vegetables. What’s that you say, well, before adding a fat/oil to a stainless steel pot, make sure you allow it to fully heat. That will make your pot naturally non-stick!
Rough chop the mushrooms. Either slice them or chop them. Do whatever you prefer. I like to rough chop them. Remove the tips of your string beans. Dice up the onions.
If you are making the Crispy Bacon Garlic Breadcrumb Topping without the Bacon, set the onions aside. We will crisp up the onions when we make the Crispy Bacon Garlic Breadcrumb Topping instead of the Bacon, so that you will have a crunch on top. That is just an option. You certainly can follow this recipe and just make the topping without the Bacon.
Whisk together the milk and the seasonings and set it in the refrigerator for now.
Now that your chopping and soup making is out of the way, let’s begin to cook. It is always important to heat a stainless steel pot completely before adding in any type of fat or oil. This will make the pot naturally non-stick.
So, using the Sauté or Browning button on your Pressure Cooker, allow it to fully heat. Add a swirl of Coconut Oil, Homemade Ghee or olive oil (or any oil that does well with higher heat) and then add the butter. This way, we will get the flavor of the butter, without worrying about it burning.
Begin to sauté onions. They will start to become opaque and the pot will start to become dry. Add in about a quarter cup of vegetable or chicken broth (or water) and continue sautéing the onions.
Once the onions are soft, add the mushrooms. If you are wondering why I am cooking down the onions, instead of doing my usual rough chop and quick sauté, it is because the beans have such a short cook time and I want to make sure the onions are cooked enough. If we were doing a long cook time, I rough chop the onions, so they don’t become mush and/or disappear.
Sauté the Mushrooms until they are cooked. Mushrooms cook very quickly, yet they are very forgiving and it is hard to over cook a Shroom.
Turn the Pressure Cooker off and remove the cooking pot from the Pressure Cooker (to cool it down a bit). Add in a little cold Vegetable or Bone Broth and use your Spatula to deglaze the pot. Deglazing simply means to remove any stuck on bits at the bottom of the pot.
When the Mushrooms and Onions are nicely cooked, add in the green beans. Make sure to trim the ends of the beans. I left mine whole. If you prefer to cut them into smaller pieces, it is fine and will cook up just the same.
Pour the Soup Mixture in the Pressure Cooker cooking pot. Well, it’s not actually a Cream of Mushroom Soup Mixture, as parts of the soup are already in the pot and the Potato Starch will be added in after the pressure release.
Mix the Soup Mixture into the vegetables and you are ready to cook. It is just a short cook, which is why we cooked the onions a bit more than usual.
Since we are cooking in a Pressure Cooker and we need thin liquid for the Pressure Cooker to come to pressure, you might have noticed that I used a little more of the Broth than really needed, during the cook time and I left out the thickener. We can easily remedy this now by making a slurry.
It’s important to note that in this recipe, the Potato Starch (or cornstarch) should not be added directly to the pot. The green beans aren’t going to release any liquid, which is why we added that extra broth above.
You’ll need to make a slurry, since you are adding a starch into hot liquid. If you just add the Potato Starch right to the liquid in the pot, you ‘ll have lumps and bumps and that’s not good.
Making a slurry is really easy. Take a measuring cup and dip it in the pot and remove some liquid. Add in the starch to the cup of liquid. Whisk the starch completely into the liquid until it is very smooth and without any lumps. Now you have your slurry.
Pour the Slurry into the Fresh Green Bean Casserole and Whisk it in well. If you want a thicker liquid, hit the Sauté or Browning button and simmer, until desired thickness. Keep a close eye on this, as it will thicken quickly.
You can make this Fresh Green Bean Casserole a head and then warm and add the Crispy Garlic Breadcrumb Topping right before serving. For more holiday dishes, check out my Traditional Sweet Potato Casserole and my Pressure Cooker Orange Ginger Cranberry Sauce.
Thanks to my friend, Pamela, who gave me this oval casserole dish, after seeing me talk about it in one of the cooking groups.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Potato Starch
- Crispy Bacon Garlic Breadcrumb Topping
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Here is the handy printable recipe:
- 1 pound Fresh Green Beans, end/stems trimmed
- 1 small Onion, diced
- 8 oz Fresh Crimini Mushrooms (white is fine)
- 2 teaspoons Olive Oil or Coconut Oil
- 2 Tablespoons Butter
- ½ cup Vegetable Broth (or any kind of Bone Broth)
- 2 Tablespoons Potato or Corn Starch
- 1 cup Milk, cold
- 1 teaspoon Black Pepper, freshly ground
- ½ teaspoon Sea Salt, or to taste
- Dash of Low Sodium Soy Sauce (optional)
- ¼ cup Vegetable Broth (or any kind of Bone Broth)
- Trim the green beans and slice or chop the mushrooms and onions.
- Mix together your "Soup" ingredients and place back into the refrigerator.
- Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
- Add oil and butter to the cooking pot. Drop in onions and begin to sauté. After a minute or two, add in ¼ cup vegetable or bone broth and continue to sauté. Add in mushrooms and sauté until the onions are translucent and the mushrooms are cooked.
- Turn off the Pressure Cooker and remove the cooking pot to the counter. Add in the rest of the vegetable/bone broth and deglaze the pot.
- Add in the string beans and mix together. Pour in the soup mix.
- Return cooking pot to the Pressure Cooker and cook at High Pressure for 1 minute.
- When Beep sounds, allow a 7 minute Natural Pressure Release and then do a Quick Release.
- Remove a little of the liquid from the cooking pot and add the Potato Starch to make a slurry. Add the Slurry to the cooking pot and whisk in. Simmer to thicken liquid, if necessary.
- Place into a serving/casserole dish and sprinkle Crispy Bacon Garlic Breadcrumb Topping on top.