Instant Pot Green Bean Casserole

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)




  • 2 tablespoons olive oil
  • 1 lb. sliced cremini mushrooms (Baby Bella mushrooms)
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 4 fresh thyme sprigs (or 1 teaspoon dried thyme)
  • Salt and pepper
  • 2 lbs. green beans, washed and trimmed
  • 1 1/2 cups vegetable broth
  • 3/4 cup heavy cream
  • 2/3 cup milk
  • 1/2 cup parmesan cheese
  • 2 tablespoons cornstarch
  • 1 cup crispy fried onions


  1. Set Instant Pot to Sauté function for 7 minutes. Add olive oil and let heat for 1-2 minutes. Add mushrooms and sauté for remainder of time, about 5 minutes, turning mushrooms over halfway through.
  2. Stir in butter, garlic and thyme and set to Sauté for 1 minute, or until butter is melted. Season with salt and pepper.
  3. Add green beans and vegetable broth. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 3 minutes.
  4. In the meantime, in a small mixing bowl, whisk together cream, milk, parmesan cheese, and cornstarch.
  5. After pressure cook is finished, use quick release valve to release steam.
  6. Once pressure is released, open lid and drain out liquid.
  7. Stir in cream mixture and set to Sauté for 1-2 minutes, or until mixture begins to bubble and thicken.
  8. Season with salt and pepper, to taste.
  9. Pour out into casserole dish. Top with crispy fried onions.
  10. Optional: Place casserole dish under broiler until onions are browned, about 1-2 minutes.

  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Thanksgiving

Keywords: holiday, thanksgiving, instant pot, green bean casserole, vegetarian