Photo: Jen Causey; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
Active time:
40 min.
Total time:
40 min.
Yield
Serves 8 (serving size: about 1 cup)

This take on green bean casserole removes the add-ins you’d encounter with canned soup and frees up the stove and oven for all the other Thanksgiving dishes. Browning the onions adds so much flavor to the gravy while maintaining a Thanksgiving side that’s still somewhat light—there’s just enough sauce, but plenty of flavor. This casserole is also great reheated, or even chopped up and mixed in to a stir-fry. 

How to Make It

Step 1

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting. Add oil, and allow to preheat. Add onion and garlic; cook, stirring often, until just browned, about 6 minutes. Add mushrooms; cook, stirring often, until liquid has been released from mushrooms, about 6 minutes. Stir in broth, salt, and pepper. Turn off cooker. Arrange green beans on top of mixture in cooker; do not stir.

Step 2

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 1 minute. (It will take 5 to 6 minutes for cooker to come up to pressure before cooking begins.) Let the pressure release naturally for 2 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Transfer green beans to a large serving bowl or dish.

Step 3

Stir together heavy cream and flour in a bowl until smooth. Select SAUTÉ setting on cooker. Select HIGH temperature setting. Whisk heavy cream mixture into mushroom mixture in cooker. Cook, stirring often, until mixture thickens, about 4 minutes. Turn off cooker.

Step 4

Spoon mushroom mixture over green beans in serving bowl; sprinkle with fried onions.

You May Like

Ratings & Reviews