Instant Pot Green Bean Casserole

Instant Pot green bean casserole in a baking dish
Diana Rattray
Prep: 20 mins
Cook: 24 mins
Total: 44 mins
Servings: 6 servings
Nutrition Facts (per serving)
316 Calories
19g Fat
26g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 316
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 38mg 13%
Sodium 629mg 27%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 12g
Vitamin C 12mg 60%
Calcium 295mg 23%
Iron 1mg 8%
Potassium 323mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The green bean casserole has long been a much-loved Thanksgiving side dish, as popular as cranberry sauce, dressing, and mashed potatoes. The casserole's rise to Turkey Day fame began in 1955, when the Campbell Soup Company combined its cream of mushroom soup with canned green beans. French fried onions provided the signature crunchy topping. Since then, home cooks have been adding their personal touches to the classic casserole year after year.

This updated version uses fresh green beans, two kinds of cheese, and a secret weapon: the Instant Pot. The green beans pressure-cook to perfection in record time with a bit of garlic and minced shallots. All you have to do is assemble the casserole and bake it for about 15 minutes.


Steps to Make It

  1. Gather the Ingredients.

    Ingredients for the Instant Pot green bean casserole
    Diana Rattray
  2. Preheat oven to 350 F. Lightly grease a 1 1/2-quart baking dish or spray with nonstick cooking spray.

  3. Place trimmed beans in a strainer or colander and rinse with cold water.

    Rinse the green beans
    Diana Rattray
  4. Set Instant Pot to sauté (normal level). Add shallots and garlic and cook for about 2 minutes, stirring constantly.

    Saute the shallots in the Instant Pot
    Diana Rattray
  5. Add green beans to pot along with chicken stock, salt, and pepper.

    Add the green beans to the Instant Pot
    Diana Rattray
  6. Place lid on pot; lock it in place and set vent to "sealing." Choose manual setting, high pressure, and set time for 4 minutes. When time is up, do a quick release.

  7. Strain mixture into a bowl, setting liquids aside and returning solids to pot. Add cream of mushroom soup to green beans and stir gently to combine.

    Stir the green beans with sauce mixture
    Diana Rattray
  8. Reserve about 3 to 4 tablespoons of cheese for topping and add remaining cheese to green beans. Stir mixture, adding some of the reserved liquids to thin sauce, if desired. Alternatively, for a richer sauce, add some light or heavy cream or a few tablespoons of sour cream. Taste and adjust seasonings. Transfer green bean mixture to prepared baking dish. 

  9. Combine French fried onions with panko breadcrumbs; toss with 2 tablespoons melted butter. Sprinkle reserved shredded cheese over green bean casserole and then sprinkle buttered breadcrumbs and fried onions evenly over cheese.

    Panko crumb and fried onion topping for casserole
    Diana Rattray
  10. Bake casserole for about 15 to 20 minutes, or until topping is golden brown and casserole is hot.

    Instant Pot green bean casserole on a plate
    Diana Rattray

Recipe Variations

  • For extra flavor and texture, sauté 3 to 4 ounces of sliced mushrooms along with the shallots and garlic.
  • If you aren't a fan of mushrooms, replace the cream of mushroom soup with cream of celery.
  • For a vegetarian casserole, replace the chicken stock with unsalted vegetable broth.