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Home / Recipes / Sides / Instant Pot Green Bean Casserole (Fresh)

Instant Pot Green Bean Casserole (Fresh)

October 26, 2016 By Jill Selkowitz / 13 Comments Updated November 11, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Green Bean Casserole with optional Crispy Bacon Topping, is made with fresh ingredients and will brighten up your Holiday table.

Instant Pot Green Bean Casserole

Instant Pot Green Bean Casserole

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 and thought it was horrible. Between the Canned Cream of Mushroom Soup and the canned, greasy crispy onion pieces, yuk.

To those who like it, sorry if I offended you. . . . I just can’t do that canned stuff.

Perfect for Christmas, Thanksgiving, Easter and everyday, this recipe is simple to make.

 

Cast of Ingredients for Instant Pot Green Bean Casserole

Cast of Ingredients for Instant Pot Green Bean Casserole

Fresh is the way I roll. This can be made on the stove top, in the oven, in the Air Fryer or in the Instant Pot, Ninja Foodi or Pressure Cooker.

My preference for mushrooms are the Cremini 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 Cremini best in this dish.

You can easily make this vegetarian by using Vegetable Broth, instead of Chicken Broth/Bone Broth, if you like.

 

Crispy Bacon Garlic Breadcrumb Topping

Crispy Bacon Garlic Breadcrumb Topping

As the title says, the Bacon is optional. If you don’t want to use Bacon, when you make your Crispy Bacon Garlic Breadcrumb Topping, don’t add bacon to the Instant Pot, Ninja Foodi or Pressure Cooker cooking pot.

Instead, add the onions for a Crispy Onion Garlic Breadcrumb Topping for the Instant Pot Green Bean Casserole.

Canned fried onions are so oily and taste rancid. The homemade crispy onions for the topping are so much better.

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.

 

Prepare the Vegetables

Prepare the Vegetables

While your Instant Pot, Ninja Foodi or Pressure Cooker is heating up, prepare the vegetables. The pot will become non-stick when you add the fat/oil to a hot stainless steel pot.

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 Soup Mix

Whisk together the Soup Mix

Whisk together the cream and the seasonings and set it in the refrigerator for now.

Jump to Section

  • Low Carb/Keto Option
  • Instant Pot Green Bean Casserole
  • Low Carb/Keto Option

Low Carb/Keto Option

  • Use coconut flour in place of potato starch.
  • For the topping, replace bread crumbs with crushed pork rinds.

 

Sauté the Onions and Mushrooms

Sauté the Onions and Mushrooms

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 Instant Pot, Ninja Foodi or Pressure Cooker, allow it to fully heat. Add a swirl of Coconut Oil, Homemade Ghee or Extra Virgin 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.

 

Sauté the Mushrooms

Sauté the Mushrooms

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.

Grab a Spatula and deglaze the pot with Bone Broth, so that bits will loosen from the bottom of the pot and add more flavor to the Instant Pot Green Bean Casserole.

 

Add in the Fresh Green Beans

Add in the Fresh Green Beans

When the Mushrooms and Onions are nicely cooked, add in the green beans.

Make sure to trim the ends of the beans.

Green beans can be added whole or chopped.

 

Add in the Soup Mixture

Add in the Soup Mixture

Pour the Soup Mixture in the Instant Pot, Ninja Foodi or Pressure Cooker cooking pot.

My Homemade Cream of Mushroom Soup Mixture is an excellent addition to this recipe and gives the Green Bean Casserole, a homemade tastes.

Your guests will love this recipe.

The Potato Starch will thicken the soup nicely and not be gummy, which can happen with flour in the  Instant Pot, Ninja Foodi or Pressure Cooker.

 

Mix the Liquid Through

Mix the Liquid Through

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.

 

Let's thicken the liquid

Let’s thicken the liquid

Since we are cooking in an Instant Pot, Ninja Foodi or Pressure Cooker the Broth is a bit thinner than normal.

This will thicken up quickly during a Simmer. If you need to make a slurry for a thicker broth, it’s easy.

Take a measuring cup and dip it in the pot and remove some liquid. Add in the Potato 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.

 

Whisk the Slurry into the Fresh Green Bean Casserole

Whisk the Slurry into the Fresh Green Bean Casserole

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.

 

Instant Pot Fresh Green Bean Casserole Bacon Optional

Instant Pot Fresh Green Bean Casserole Bacon Optional

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.

More Instant Pot Vegetable Recipes to Love.

  • Instant Pot Sweet Acorn Squash
  • Instant Pot Eggplant Stew
  • Instant Pot Potato Carrot Mash
  • Instant Pot Southern Style Green Beans

Kitchen Equipment and Essentials

  •  Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (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
  • Porcelain & Bamboo Salt Box with Spoon
  • Bellemain Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Potato Starch
  • Crispy Bacon Garlic Breadcrumb Topping

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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Pressure Cooker Fresh Green Bean Casserole with Crispy Bacon Topping

Instant Pot Green Bean Casserole

5 from 1 vote
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: Christmas, Holiday, Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 minute
Pressure Release: 7 minutes
Total Time: 16 minutes
Servings: 6 servngs
Calories: 230kcal
Author: Jill Selkowitz

Ingredients

  • 1 pound Fresh Green Beans trimmed
  • 1 small Yellow/Brown Onion chopped
  • 8 oz Cremini Mushrooms sliced
  • 2 teaspoons Extra Virgin Olive Oil
  • 2 Tablespoons Butter
  • 1/2 cup Vegetable Broth

Soup Mix

  • 1 cup Heavy Cream
  • 2 Tablespoons Potato Starch Corn Starch
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Sea Salt
  • Dash Soy Sauce, Low Sodium
  • 1/4 cup Vegetable Broth

Topping

  • Crispy Bacon Garlic Breadcrumb Topping recipe
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Liquid Measuring Cup Set
Stainless Steel Measuring Spoons
Potato Starch

Instructions

  • Trim the green beans and slice or chop the mushrooms and onions.
  • Mix together soup ingredients and set aside.
  • Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat.
  • Add oil and butter to the cooking pot. Add onions and mushrooms and sauté for four minutes, or until onions begin to soften.
  • Whisk in the soup mix and string beans.
  • Lock on lid and close pressure valve. Cook at high pressure for 1 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
  • Simmer to thicken liquid, if necessary.
  • Place into a serving/casserole dish and sprinkle Crispy Bacon Garlic Breadcrumb Topping on top.

Notes

For a softer green bean, cook for 2 minutes. For a firmer green bean, cook for 0 minutes.

Low Carb/Keto Option

  • Use heavy cream in place of milk and coconut flour in place of potato starch.
  • For the topping, replace bread crumbs with crushed pork rinds.

Nutrition

Nutrition Facts
Instant Pot Green Bean Casserole
Amount Per Serving
Calories 230 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 368mg16%
Potassium 353mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1285IU26%
Vitamin C 11.1mg13%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Green Bean Casserole!

Instant Pot Fresh Green Bean Casserole

Instant Pot Fresh Green Bean Casserole

670 shares
  • 168

October 26, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Rose Martine says

    January 27, 2020 at 8:33 pm

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
    Regards

    Reply
  2. Pat says

    December 24, 2019 at 9:10 am

    I am trying to make this ahead: if I combine two recipes into one casserole dish, how long should I plan to reheat it before serving? Am I able to make the topping ahead, too, or do I need to wait to make it? TIA.

    Reply
    • Jill Selkowitz says

      December 26, 2019 at 2:44 am

      You can mix the topping in advance, but I would wait until shortly before serving to add it and brown it. Jill

      Reply
  3. Melissa Harlow says

    November 13, 2019 at 2:23 pm

    So many recipes call for potato starch but I can’t find it anywhere! Anyway, cooking for someone Keto now and wonder if almond flour would work as well as coconut flour?

    Reply
    • Jill Selkowitz says

      November 13, 2019 at 5:09 pm

      I link to potato starch in many of my recipes. For keto, I would use Xantham gum. Jill

      Reply
  4. Tracey says

    December 8, 2016 at 10:56 pm

    Jill, I made this a few weeks ago and I LOVED the flavor – especially the bacon crumb topping, but the consistency was bad. My beans were mushy and the milk curdled. What did I do wrong? I’d really like to try it again! TIA ????

    Reply
  5. Bette says

    November 16, 2016 at 10:29 am

    I can’t seem to find how long to cook the green beans. I’ve read it several times what am I missing? Thx!

    Reply
    • Jill says

      November 16, 2016 at 5:06 pm

      Hi Bette~

      There is a recipe card at the bottom.

      Jill

      Reply
  6. cookinmom says

    November 13, 2016 at 6:36 am

    Hello, can I use potato flakes if I don’t have potato starch?

    Reply
    • Jill says

      November 14, 2016 at 2:22 am

      Potato flakes are different than potato starch and I would not use it for this recipe. Corn starch will work fine.

      Jill

      Reply
  7. Tracey says

    November 5, 2016 at 1:01 pm

    I don’t see the onion amount. Am I missing it?

    Reply
  8. Tez Ramage says

    October 26, 2016 at 8:38 pm

    5 stars
    Howdy Doppelganger!

    Reply
    • Jill says

      October 28, 2016 at 1:04 am

      Hi Sweetie Pie! Glad your chooken eggs arrived safely. 🙂

      Reply

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