Yield: 8 servings

Instant Pot Green Bean Casserole

Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 5 minutes
Total Time 17 minutes

No Thanksgiving table is complete without a classic Green Bean Casserole. Save time and oven space by making the traditional side dish in your Instant Pot this year!


  • 3 cans (14.5 ounce each) cut green beans, with liquid reserved
  • ¾ cup liquid from beans (or vegetable broth)
  • 1 can (10.5 ounce) cream of mushroom soup
  • ½ tsp soy sauce
  • ¼ tsp black pepper
  • 1 container (6 ounce) French's crispy fried onions


  1. Drain canned beans and reserve ¾ cup of the liquid from the beans.
  2. In the bottom of a 6qt Instant Pot, add the liquid from the beans, topped with beans, soup, soy sauce, and black pepper. DO NOT STIR and add in the exact order above.
  3. Secure the lid and make sure the valve on top is set to "SEALING." Select High Pressure (or Manuel) for a cook time of 2 minutes.
  4. Once cook time ends, do a quick release of the pressure by moving the valve on top to "VENTING."
  5. Open the lid (away from your face) and give the dish a stir, making sure to combine the soup with the liquids. Allow to sit for 3-5 minutes, as the sauce will thicken on it's own.
  6. When ready to serve add the crispy fried onions on top!


  • You can substitute vegetable broth for the green bean water if you prefer.
  • The green beans equal about 5 cups of beans. Feel free to use frozen green beans instead (with ⅔ cup vegetable broth).
  • Recipe tested in 6 qt Instant Pot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 392mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram