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!
Prep Time10 minutesmins
Cook Time2 minutesmins
Additional Time5 minutesmins
Total Time17 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: instant pot dinner, pressure cooker thanksgiving
3canscut green beans, with liquid reserved14.5 ounce each
¾cupliquid from beansor vegetable broth
1cancream of mushroom soup10.5 ounce
½teaspoonsoy sauce
¼teaspoonblack pepper
1containerFrench's crispy fried onions6 ounce
Instructions
Drain canned beans and reserve 3/4 cup of the liquid from the beans.
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.
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.
Once cook time ends, do a quick release of the pressure by moving the valve on top to "VENTING."
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.
When ready to serve add the crispy fried onions on top!
Notes
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 2/3 cup vegetable broth).