If you’re looking to elevate your holiday side dish game, this recipe is exactly what you need. An instant pot transforms a classic Green Bean Casserole into a modern culinary masterpiece with minimal effort. Can you imagine a family gathering without luscious, creamy green bean goodness? Let’s make sure that doesn’t happen!
Growing up, our holiday dinners were incomplete without my grandmother’s famous green bean dish. I remember the aroma wafting through the house as we eagerly awaited the moment when we could all gather around the table. The introduction of the Instant Pot made me wonder if I could recreate that magic with a modern twist. And voilà, the first attempt was a hit, evoking nostalgia with every bite.
Why You’ll Love This Recipe
This innovative take on a classic side dish is perfect for busy cooks and holiday hosts looking for convenience without sacrificing flavor. The Instant Pot speeds up the cooking process, freeing up precious stove space for other dishes. Plus, it’s an excellent way to incorporate fresh, wholesome ingredients with minimal cleanup. The creamy sauce perfectly coats the green beans, and just wait until you taste the crispy topping!
Ingredients Notes
To get started, you’ll need fresh or frozen green beans, a staple in any Green Bean Casserole. For the sauce, use a mix of cream of mushroom soup and chicken broth for a rich and flavorful base. If you’re vegetarian, swap chicken broth for vegetable stock. Top it off with crispy fried onions to add that indispensable crunch.
Recipe Steps
Step 1
Start by washing and trimming your Green Beans. If using frozen, there’s no need to thaw them. Simply cut them into manageable, bite-sized pieces.
Step 2
Set your Instant Pot to sauté mode and add a dollop of butter. As it melts, throw in diced onions and minced garlic, stirring until they’re fragrant and translucent.
Step 3
Add your cream of mushroom soup, chicken broth, and Green Beans to the pot. Give it a good stir, ensuring all the beans are coated in the creamy mixture.
Step 4
Close the lid, set the Instant Pot to pressure cook on high for 3 minutes. Once done, do a quick release of the pressure according to manufacturer instructions.
Step 5
Open the lid and sprinkle crispy fried onions on top. Switch to sauté mode again to allow the mixture to thicken slightly, stirring occasionally.
Storage Options
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the microwave or oven until heated through. This dish also freezes well; just transfer it to a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Variations & Substitutions
For a fun flavor twist, try adding shredded cheddar cheese into the mix before pressure cooking. If you’re catering to dietary needs, use gluten-free fried onions and soup. You can also add cooked bacon bits for those who enjoy a little smokiness with their veggies!
Frequently Asked Questions
Can I use canned Green Beans instead of fresh or frozen? Yes, you can substitute canned green beans, but the texture will be slightly softer than using fresh or frozen. Simply reduce the cooking time by a minute since canned beans are already cooked.
How do I prevent the dish from becoming too watery? Ensure you follow the measurements precisely, and avoid using low-fat soups, as their water content is higher. Using a quick release instead of a natural release will also help maintain the perfect consistency.
Can I prepare this dish in advance? Absolutely! You can prepare the casserole up to the sauté step before pressure cooking, then store it in the fridge. When ready to serve, simply resume the process from pressure cooking onwards, adding fresh fried onions as the final touch.
