By Becky Hardin
Published Nov 22, 2021
Cook up the most delicious green bean casserole this Thanksgiving in less than 30 minutes with this easy Instant Pot recipe. Made with fresh green beans, this classic side dish is always a favorite!
Easy Green Bean Casserole
I don’t know about you, but I’m always struggling with oven space during Thanksgiving – so much too cook! Luckily I’ve masted how to cook the most perfect green bean casserole in the pressure cooker to free up some extra room!
Fresh green beans are cooked in a mushroom soup and topped with crispy onions for a veggie side dish that everyone will love!
Be sure to try my Sweet Potato Casserole and Cranberry Orange Sauce too!
Why You’ll Love this Instant Pot Casserole Recipe:
- QUICK: Simple to prep and quick to cook, this green bean casserole is ready to serve in less than 30 minutes!
- ONE POT: Because this dish is all cooked in the pressure cooker, even the clean up is a breeze!
- GREAT FOR A CROWD : This recipe will easily serve 6, plus the leftovers are extra delicious!
This classic green bean casserole comes out so well in the Instant Pot, and I love that it frees my oven up for the rest of the feast!
How to Make Instant Pot Green Bean Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the onion in butter in the Instant Pot.
- Add mushrooms and cook til soft.
- Add the garlic and season.
- Stir in the broth and beans and cook for 4 minutes.
- Release pressure.
- Bake the fried onions til crisp and browned.
- Mix together flour, parmesan and melted butter in a bowl.
- Stir into the beans and add the soup.
- Transfer to a dish and top with the fried onions.
All the Holiday Sides
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.
A 6 quart or larger Instant Pot will work great for this recipe.
For best results, serve this dish close to when it’s cooked so that the green beans stay nice and fresh. You can keep it warm in the Instant Pot for 30 minutes to an hour til you are ready to serve. Leftovers will keep well for 2 to 3 days covered in the fridge.
The best way to reheat this is in the oven in the casserole dish you are going to serve it in. Cover the dish with foil and place in the oven at 350F and cook for 15 minutes or so until warmed through.
You can freeze this dish, but it’s best to not add the fried onion topping as this will get soggy. Place the green beans and the creamy sauce into a casserole dish, cover with foil and freeze. Thaw it at room temperature before reheating and adding the onions to serve.
Serving Suggestions
This Instant Pot green bean casserole is the perfect addition to serve at your Thanksgiving dinner. Serve it alongside other favorites like….
- Air Fryer Garlic Rosemary Turkey Breast
- Roast Turkey Breast
- Honey Baked Ham (Oven)
- Herb Roasted Potatoes
- Mashed Potatoes
For me, my Thanksgiving meal is not complete without a classic green bean casserole! This comes out so well, and I love that it makes room in my oven!
All the Tips and Tricks
How to Cook Thanksgiving Turkey!
Everything you need to know for Thanksgiving entertaining.
Tips!
- The fried onion topping is optional, though it’s a must for me!
- Trim the ends of the green beans, the stalks can be quite woody and stick like.
- For non mushroom lovers, you can substitute the mushroom soup with condensed cream of chicken soup.
This came out so good! I promise you everyone will be asking for this recipe!
Can I use canned or frozen green beans?
I prefer to use fresh beans, but you can use canned or frozen if you have then to hand – I find that frozen yield better results than canned. If using frozen, thaw them first by running them under cold water before using.
Can I use homemade cream of mushroom soup instead?
I love the convenience of using canned condensed mushroom soup for this dish, as it’s just the right consistency. You can use homemade, but make sure it’s thick so that you don’t have a watery casserole.
More Holiday Side Dish Recipes We Love
- Cheesy Roasted Vegetables
- Instant Pot Mashed Potatoes
- Sweet Potato Rolls
- Roasted Maple Bacon Brussels Sprouts
This Instant Pot green bean casserole is one delicious recipe! Simple to make and so quick, this one is a keeper!
More Thanksgiving Casserole Recipes to Try:
- Sausage Breakfast Casserole
- Mac and Cheese Casserole
- Crockpot Sweet Potato Casserole
- Loaded Green Bean Casserole
- Crockpot Green Bean Casserole
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 3 tablespoons unsalted butter divided
- ▢ ½ cup onion diced
- ▢ 8 ounces sliced mushrooms
- ▢ 2 cloves garlic minced
- ▢ 1½ pounds green beans trimmed and cut
- ▢ 1 cup vegetable broth
- ▢ 1 cup French fried onions
- ▢ 2 tablespoons all-purpose flour
- ▢ 2 tablespoons freshly grated Parmesan cheese
- ▢ 10.75 ounces cream of mushroom soup (1 can)
- ▢ Kosher salt to taste
- ▢ Black pepper to taste
Video
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Press the Sauté button on the Instant Pot. Melt 1 tablespoon of butter. When the butter starts sizzling, add the onion and cook for 3-4 minutes, until translucent. 3 tablespoons unsalted butter, ½ cup onion
- Add the mushrooms and cook for 5-6 minutes, until they have softened and released most of their liquid. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. 8 ounces sliced mushrooms, 2 cloves garlic, Kosher salt, Black pepper
- Add the broth and green beans and stir until coated. Press the Cancel button. 1 cup vegetable broth, 1½ pounds green beans
- Secure and seal the lid. Cook on Manual High for 4 minutes, performing a quick release of the excess steam when the timer goes off.
- Meanwhile, spread the fried onions on the prepared baking sheet. Bake for 5-7 minutes, until they’re crisp and golden brown. Set aside until ready to use. 1 cup French fried onions
- Melt the remaining 2 tablespoons of butter. In a small bowl, mix together the flour, parmesan cheese, and melted butter. 2 tablespoons all-purpose flour, 2 tablespoons freshly grated Parmesan cheese
- When the pin drops on the Instant Pot, carefully remove the lid. Press the Sauté button. Stir the flour mixture into the beans, followed by the mushroom soup. Stir gently until well combined, adding a splash of broth if it’s too thick. 10.75 ounces cream of mushroom soup
- If desired, transfer the green bean casserole filling to a baking dish, sprinkle the crispy onions on top, and serve.
Equipment
- Instant Pot
Becky’s Tips
- The fried onion topping is optional, though it’s a must for me!
- Trim the ends of the green beans, the stalks can be quite woody and stick like.
- For non mushroom lovers, you can substitute the mushroom soup with condensed cream of chicken soup.
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Green Bean Casserole Recipe
Equipment
- Instant Pot
Ingredients
- 3 tablespoons unsalted butter divided
- ½ cup onion diced
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- 1½ pounds green beans trimmed and cut
- 1 cup vegetable broth
- 1 cup French fried onions
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly grated Parmesan cheese
- 10.75 ounces cream of mushroom soup (1 can)
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Press the Sauté button on the Instant Pot. Melt 1 tablespoon of butter. When the butter starts sizzling, add the onion and cook for 3-4 minutes, until translucent. 3 tablespoons unsalted butter, ½ cup onion
- Add the mushrooms and cook for 5-6 minutes, until they have softened and released most of their liquid. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. 8 ounces sliced mushrooms, 2 cloves garlic, Kosher salt, Black pepper
- Add the broth and green beans and stir until coated. Press the Cancel button. 1 cup vegetable broth, 1½ pounds green beans
- Secure and seal the lid. Cook on Manual High for 4 minutes, performing a quick release of the excess steam when the timer goes off.
- Meanwhile, spread the fried onions on the prepared baking sheet. Bake for 5-7 minutes, until they’re crisp and golden brown. Set aside until ready to use. 1 cup French fried onions
- Melt the remaining 2 tablespoons of butter. In a small bowl, mix together the flour, parmesan cheese, and melted butter. 2 tablespoons all-purpose flour, 2 tablespoons freshly grated Parmesan cheese
- When the pin drops on the Instant Pot, carefully remove the lid. Press the Sauté button. Stir the flour mixture into the beans, followed by the mushroom soup. Stir gently until well combined, adding a splash of broth if it’s too thick. 10.75 ounces cream of mushroom soup
- If desired, transfer the green bean casserole filling to a baking dish, sprinkle the crispy onions on top, and serve.
Video
Notes
- The fried onion topping is optional, though it’s a must for me!
- Trim the ends of the green beans, the stalks can be quite woody and stick like.
- For non mushroom lovers, you can substitute the mushroom soup with condensed cream of chicken soup.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
