Ready in about 30 minutes, this instant green bean bowl has all the flavor you love in a favorite Thanksgiving side dish but is ready in a fraction of the time! No oven space needed!
Who doesn’t love a homemade green bean casserole for Thanksgiving? like from scratch. We’re talking béchamel sauce, the whole nine yards.
But on Thanksgiving, most of us only have three yards, not nine.
Since there is a lot of ready-made food to think about at Thanksgiving, my motto is to spend the time where it’s worth it (eg turkey and mashed potatoes IMO) and find a time saver for the rest.
Enter, quick pot. I’m a big fan of Take advantage of slow cookers and instant pots this Thanksgiving as such It saves precious oven space, and it’s a hot commodity this Thanksgiving.
So I decided to take my beloved homemade green bean casserole recipe and tweak it to make an instant version. Verdict:
- Full of flavor – think garlic, umami, and thyme
- Still creamy and rich taste
- Great texture of crispy fried onions
- Ready in about 30 minutes
- No oven space necessary
- Less than 5 minutes prep time
- worthy thanksgiving table
Ingredients you will need
Notes on ingredients
mushrooms: I use cremini mushrooms or baby paella mushrooms because they are much tastier (hello umami) than the white button.
Green beans: Purchase pre-washed and pre-cut green beans to save more time
vegetable broth: You can also use chicken broth for flavor if anyone who eats it is not a vegetarian/vegan
heavy cream: adds richness
milk: This is in addition to the heavy cream that helps give it a richness like bechamel.
Parmesan cheese: This adds more umami flavor to the dish
Crispy fried onionGreen bean casserole is non-negotiable – adds salty flavor and a satisfying crunchy texture
zaatar: Adds a sweet, earthy and herbal flavor
garlicI smell garlic + butter + mushrooms every time. Don’t miss garlic!
butter: I usually use unsalted when cooking but salted is delicious too!
salt pepper: Not pictured but still important to enhance flavor
Corn Starch: Helps thicken the sauce
Equipment you will need (Affiliate links – if I make a purchase, I receive a small commission)
How to make instant green bean casserole
- mushroom fry. Set the Instant Pot to the fry function for 10 minutes. Add olive oil and once the oil is hot, add the mushrooms and sauté, stirring the mushrooms halfway through, until soft and turning brown, about 8 minutes.
- Add aromatics to mushrooms. Add garlic, butter, and thyme and sauté until butter melts, about 1-2 minutes. Add salt and pepper to taste.
- Pressure cook green beans. Add green beans and vegetable broth. Instant pot secure lid. Close the steam vent (must be set to seal). Set to high manual pressure for 3 minutes.
- Make the cream sauce. In a small mixing bowl, whisk together cream, milk, Parmesan cheese, and cornstarch until combined.
- Quick release pressure. After you have finished pressure cooking, use the quick release valve to release the steam. Once the pressure is released, open the cap and drain the remaining liquid.
- Make it creamy. Add the cream mixture and simmer until the mixture begins to boil and thicken, 1 to 2 minutes. Add salt and pepper to taste.
- Make it crunchy. Pour green beans into a casserole dish and top with crunchy fried onions.
- Optional: saute the fried onions. Heat the grill over low heat and place the tagine under the broiler until the onions soften, 1-2 minutes.
Expert + time-saving tips
- Purchase pre-washed and pre-chopped green beans.
- Buy cremini mushroom slices
- If you can put the oven grill on low heat to brown the onions, do so. Or be sure to check every minute so you don’t get burned!
- Be sure to drain the extra broth after you’ve pressure-cooked the green beans so you don’t end up with a soggy casserole!
Recipe FAQ
How far in advance can you make a green bean casserole?
You can make green bean casserole up to three days in advance and store covered in the refrigerator. Allow the dish to cool before storing it in the refrigerator. When you’re ready to reheat, let it sit at room temperature for 30 minutes and then bake, covered with tin foil, at 350°F until warm throughout, about 15-30 minutes. Top it with fresh crunchy fried onions.
How do I protect the green bean casserole from becoming soft?
Make sure not to add too much liquid. That’s why it’s important to drain the broth/liquid from the green bean press. If you need a thicker cream mixture, add more cornstarch/fry longer.
What happens if you put oil in an instant pot?
You can safely add small amounts of oil to your Instant Pot! The oil will help you fry the mushrooms in this recipe.
Can I leave green bean casserole overnight?
No, don’t leave the casserole outside at room temperature for more than two hours to avoid bacterial growth.
What main course with green was the casserole?
Several main dishes go perfectly with the green bean casserole!
Here are a few:
Air fryer salmon (fresh or frozen)
Do people eat green bean casserole on Thanksgiving?
yes! It’s a signature Thanksgiving side dish that’s over 65 years old! It’s very popular in the Midwest, too.
Can You Overcook Green Beans in the Quick Pot?
Could you! If you overcook the green beans, be sure to reduce the pressure cooking time—this recipe only calls for 3 minutes of pressure cooking.
How do you store leftovers?
Leftover green bean casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze green bean casserole?
yes! Let the casserole cool completely, cover with plastic wrap and foil, and freeze for up to two weeks. To serve, preheat oven to 350°F, remove plastic wrap and foil. Cover with tin foil and bake until fully heated through, about 45 minutes. Uncover, garnish with sautéed onions and bake until boiling, about 20 more minutes.
For more Thanksgiving inspiration, check out my other recipes below!
No-bake pumpkin cheesecake (vegan and gluten-free)
Naturally sweetened cranberry sauce
Mushroom stuffing in a slow cooker
Autumn harvest salad stuffed acorn squash
If you like this recipe, Please be sure to comment and give it a 5 star rating below. If you do, share it on Instagram and Tag me karalydonrd I will share it with my followers! If you want to save this recipe for later, check it out Pin it to Pinterest!
This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes ever! The original post was published in November 2019.
a description
Ready in about 30 minutes, this instant green bean bowl has all the flavor you love in a favorite Thanksgiving side dish but is ready in a fraction of the time! No oven space needed!
- 2 tablespoons olive oil
- 1 1 pound sliced cremini mushrooms (baby bella mushrooms)
- 4 tablespoons butter
- 4 Garlic cloves, minced
- 4 chopped fresh thyme sprigs (about 1 1/2 tsp)
- Salt and Pepper
- 2 pound. Washed and chopped green beans
- 1 1/2 cups vegetable broth
- 3/4 cup heavy cream
- 2/3 cup milk
- 1/2 cup Parmesan cheese
- 2 tablespoons Corn Starch
- 1 cup Crispy fried onion
- Set the Instant Pot to the fry function for 10 minutes. Add olive oil and let it heat for 1-2 minutes. Add mushrooms and sauté, stirring every few minutes, until browned and cooked through, about 8 minutes.
- Add the butter, garlic, and thyme and sauté until the butter melts, for 1-2 minutes. Season with salt and pepper.
- Add green beans and vegetable broth. Instant pot secure lid. Close the steam hole (it should be on the seal). Set to manual high pressure for 3 minutes.
- Meanwhile, in a small mixing bowl, whisk together cream, milk, Parmesan cheese, and cornstarch.
- After you have finished pressure cooking, use the quick release valve to release the steam.
- Once the pressure is released, open the lid and drain the remainder of the broth/liquid.
- Stir to combine with cream mixture and sauté until mixture begins to form bubbles and thickens, 1-2 minutes. Add salt and pepper to taste.
- Pour the green beans into the casserole dish. Put crunchy fried onions on top.
- Optional: Place the casserole under the broiler over low heat until the onions soften, 1-2 minutes.
Notes
- Leftover green bean casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
- You can make green bean casserole up to three days in advance and store covered in the refrigerator. Let the dish cool before storing it in the refrigerator. When you’re ready to reheat, let it sit at room temperature for 30 minutes and then bake, covered with tin foil, at 350°F until warm throughout, about 15-30 minutes. Top it with fresh crunchy fried onions.
- To freeze: Allow the casserole to cool completely, cover with plastic wrap and aluminum foil, and refrigerate for up to two weeks. To serve, preheat oven to 350°F, remove plastic wrap and foil. Cover with tin foil and bake until fully heated through, about 45 minutes. Uncover, garnish with sautéed onions and bake until boiling, about 20 more minutes.
- If you can put the oven grill on low heat to brown the onions, do so. Or be sure to check every minute so you don’t get burned!
- Be sure to drain the extra broth after you’ve pressure-cooked the green beans so you don’t end up with a soggy casserole!
- Preparation time: 3 minutes
- Cooking time: 30 minutes
- category: side plate
- method: instant pot
- dishes: Thanksgiving
Key words: Instant green bean casserole, green bean casserole in instant pressure cooker
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