Yes, we’ve all probably had Green Bean Casserole during the holidays, but have you made it in your Instant Pot? So fast! You can also make it ahead of time just don’t add the onions until your going to warm it up in the oven before serving. Add crispy crumbled bacon for a smoky flavoring. And who doesn’t like bacon! Serves 8 Total Time: 35 minutes
1/2 cup chicken broth
1 1/2 fresh green beans, trimmed and cut 1 1/2” pieces or 24oz (2 bags) frozen green beans (preferably French-cut)
1 10 3/4 oz can of condensed cream of mushroom soup
1 teaspoon soy sauce
1/4 teaspoon pepper
1/2 cup French-Fried onions
1/2 cup cooked and crumbled bacon, optional
In 6-quart Instant Pot insert, add chicken broth and green beans. Secure lid and close the pressure valve. Select High Pressure for 1 minute, then use the quick-release method. If you have a mini Instant Pot like me, I’m going to cut the recipe in half except for the 1/2 cup of chicken broth. I’d think you’d need the same amount of liquid to build up the pressure.
Select Sauté and stir in soup, soy sauce and pepper; cook 3 to 5 minutes, stirring occasionally, until heated through. Transfer to serving dish, and top with onions and crumbled bacon (if using) before serving. I’m going to put my onions in my toaster oven on low heat until they are crispy and golden brown. Or you can transfer into a baking dish top with the onions and broil 3-5 minutes, until you get the same results. Yum Yum! Thanks Pillsbury for the recipe.