instant pot recipes

Instant Pot Green Bean Casserole

It’s easy to go with the lazy option of using pre-made canned mushroom soup for …


It’s easy to go with the lazy option of using pre-made canned mushroom soup for the sauce, but we wanted to this delicious side dish from scratch with whole ingredients. It tastes so much better, in our opinion, and is super easy.
Instant Pot Green Bean Casserole

INGREDIENTS

  • 0.7 oz / 20 g butter (about 2 tablespoons)
  • 1 large onion, peeled, halved and sliced thinly
  • 1.5 teaspoons sea salt
  • 78 oz / 200 g button mushrooms
  • 1.3 lb / 600 g green beans, tails cut off
  • 2 large cloves of garlic, finely diced
  • 1/2 cup onion or vegetable stock
  • 1 teaspoon Dijon or yellow mustard
  • 45 tablespoons of crème fraîche or sour cream

For the crispy fried onions

  • 1 medium onion, peeled and sliced into thin rings
  • 2 tablespoons tapioca flour or regular flour
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon salt
  • Generous pinch of pepper

INSTRUCTIONS

  1. Turn on the Instant Pot and press the Sauté function key. Add butter and onions to the inner pot and cook for 5 minutes, until softened and golden brown and make sure to stir a few times. In the meantime, slice up the mushrooms and prepare the beans. Rinse the beans under cold water and slice some of them (about a half) in halves.
  2. After 5 minutes, add the sliced mushrooms to the onions and season with 1.5 teaspoons of salt. Cook for 5 more minutes, stirring a few times. Then press Keep Warm/Cancel to stop the cooking process.
  3. Add the green beans, garlic, stock and mustard to the pot and stir through. Place the lid on top and lock, making sure the steam releasing handle is pointing to Sealing. Set the settings to Manual, High pressure, and change the timer to 1 minute. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Keep in mind, that the cooking process starts while the pressure is building up and that’s why we’re only setting the cooking time to 1 minute.
  4. Once the cooking finishes, use the quick release method (simply move the release handle to venting and step away) to let off the built up steam and pressure. If you leave the pot to release the pressure naturally. the beans will continue to cook and might turn out a little softer than you like.
  5. Open the lid carefully. Add the crème fraîche or sour cream to the beans and stir through until well combined.
  6. Prepare the crispy fried onions while the casserole is cooking. Place the onion rings into a bowl and sprinkle with flour, onion powder, salt and pepper. Using your hands, toss the rings through the flour coating them evenly. Heat a thin layer of coconut oil (about 3 tablespoons), or any other preferred oil, in a deep frying pan over medium-high heat. Once hot, add the flour coated onions rings and cook for 3-4 minutes each side, turning them with tongs to allow even browning. You may need to separate some of the rings and flip them over more than once. Finally transfer to a plate and sprinkle with some salt.
  7. Transfer the cooked green bean casserole into a serving dish and top with the crispy fried onions. Sprinkle with some extra black pepper.

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