Cheesy, crunchy and garlicky: Could you ask for anything more from green beans? Kicking the classic green bean casserole up a notch, this Instant Pot green bean casserole recipe, inspired by Stay Snatched, will have you and your fellow diners digging for seconds.
Made for generations, the green bean casserole is one of the ultimate comfort foods — but your mama’s green beans weren’t made in an Instant Pot. There are so many advantages to using this modern marvel of an appliance. Both a slow cooker and a pressure cooker, this baby you do several things in one pot…quickly.
ALSO TRY: Fresh green beans with pancetta and caramelized onions
With two kinds of cheese and a rich mushroom soup, this casserole is as gooey and rich as they come. The crunch of the panko and fried onions (and who doesn’t love fried onions?) makes this dish a winner.
To top it all off, you get one of your daily servings of veggies in. Using fresh green beans (as opposed to canned) gives this dish even more crunch and nutrition. Not a fan of green beans? Substitute asparagus or broccoli. Both are crunchy and sturdy enough to hold their own against the heat and rich toppings.
You can change up the cheeses, too. Pick some that are good for melting, such as provolone, gruyere or fontina. Any cheese on the fresher and younger (not aged) side will give you more melt factor.
Whether you follow the recipe exactly or make it your own with a few ingredient exchanges, this side dish will have your guests asking for the recipe.
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Start by making the slurry
A slurry is a semiliquid mixture used in cooking, usually combining flour with a liquid such as broth or water.
Combine flour and water and whisk well
Fully incorporate the flour so that all lumps are gone.
Sautee the minced garlic in olive oil in a heated Instant Pot
Cooking garlic brings out its wonderful flavor, but be sure not to overcook it, as it can become bitter.
Add the cream of mushroom soup
Buy a good quality cream of mushroom soup. This will be the base of your dish.
Add the slurry to the Instant Pot after the soup. Stir to combine
The slurry will help to thicken everything as it cooks.
Add the green beans and pressure cook for 12 minutes
Fresh green beans just can’t be beat. They’re so good for you, and can hold up to cooking and still maintain a crunch.
Cheddar and mozzarella cheese are in this casserole for an extra creamy element
Use any cheese your heart desires here – you just want a cheese that melts well.
Stir the cheeses into the green beans
Be sure the cheese is mixed well into the green beans and mushroom soup.
Transfer the green beans to a greased casserole dish
Greasing the casserole dish will prevent sticking in the oven.
Top the casserole with more shredded cheddar and mozzarella cheese
Who doesn’t like more cheese? Adding a layer on top will help the additional toppings adhere to the top of this creamy casserole.
Next, add the panko breadcrumbs
Now for the crunch! Panko works well here, as it is lighter, larger and crisper than the average bread crumb.
Finally, add the signature french fried onions for that irresistible topping
As if the cheese and panko weren’t enough, adding the quintessential fried onions just makes this dish soar.
Your guests will all want this recipe for cheesy Instant Pot green bean casserole
So many things to love about this recipe. All of this, and it’s got a serving of veggies!
Cheesy green bean casserole tastes as good as it looks
Textures abound here. Crunchy toppings, firm green beans, creamy cheese: there’s something for everyone.
Instant pot green bean casserole
Enjoy for a special occasion or midweek meal.
Instant Pot green bean casserole with cheese
Yield 8 servings
Ingredients
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 5 cups fresh green beans, stems removed
- 1 can cream of mushroom soup
- 1/2 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, cut into small cubes
- 1/3 cup panko breadcrumbs
- 1-1/2 cup French-fried onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1 tablespoon flour
- 2 tablespoons water
Instructions
- In small bowl, combine flour and water to create slurry.
- Turn Instant Pot to Sauté setting.
- Add olive oil and garlic. Cook for 1–2 minutes.
- Add cream of mushroom soup and green beans.
- Stir in salt and pepper.
- Place lid on pot and seal.
- Cook on Manual High-Pressure setting for 12 minutes.
- When Pot beeps to indicate that cooking cycle is complete, use proper procedure to quick-release steam valve.
- Turn Instant Pot to Sauté.
- Add slurry to pot.
- Add 1/2 cup cheddar cheese and 1/4 cup shredded mozzarella.
- Stir and allow to sauté until cheese has melted.
- Preheat oven to 425F.
- Spray large casserole dish with cooking spray.
- Pour mixture into large casserole dish.
- Mix mozzarella cubes throughout casserole.
- Top with remaining shredded cheese, panko breadcrumbs and fried onions.
- Bake for 5–7 minutes.
- Serve.
Courses Side dish
WHICH INSTANT POT IS THE BEST FOR YOU? Find out the differences between the top-rated pressure cookers at Reviewed.com