INSTANT POT GREEN BEAN CASSEROLE
This easy casserole is the perfect fix for that holiday oven traffic jam. It gets you all the flavors of a traditional baked casserole in half the time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Turn on a 6-quart Instant Pot®, set to saute-high (see Cook's Note) and wait to heat up, 3 to 4 minutes. Add 2 tablespoons butter and let it melt, then add the onion and cook, stirring frequently, until softened and translucent, 4 to 5 minutes. Add the mushrooms and cook, stirring frequently, until they have softened and released most of their liquid, 5 to 6 minutes. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Add the broth and green beans and stir until all are coated. Turn the pot off.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual low pressure for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Meanwhile, toss the Parmesan and fried onions together in a medium bowl. Line a baking sheet with a silicone baking mat. Use a heaping 1/4-cup dry measuring cup to make 6 even piles of the cheese and onion mixture. Flatten each pile slightly with the measuring cup. Bake until the cheese begins to crisp and is golden brown, 6 to 8 minutes. Set aside until ready to use.
- Mix together the flour with the remaining 2 tablespoons of butter and remaining 2 tablespoons of Parmesan with your hands in a small bowl until completely combined.
- Return the pot to the saute-high setting. Stir the Parmesan-flour mixture into the hot green beans. Add the cream and stir until all the butter has melted and the cream has thickened the sauce, about 2 minutes. Pour into a serving dish and top with the cheese and onion crisps.
INSTANT POT® GREEN BEAN CASSEROLE
Save oven space this holiday season by letting your Instant Pot® do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Onion
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
- Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 24.5 g, Cholesterol 20.8 mg, Fat 23.1 g, Fiber 3.3 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 612.6 mg, Sugar 2.6 g
SLOW COOKER GREEN BEAN CASSEROLE
I was on a search for a slow cooker green bean casserole to take to a friend's house for Thanksgiving dinner. I couldn't find one I liked, so I mixed and matched and came up with this one! It was so good that I didn't have any leftovers. Happily fed 8 adults and 3 children. Use different spices for your taste! I added some onion powder and Italian seasonings. After you serve, leave the lid off of the slow cooker so the french-fried onions remaining crispy on top. You could also use cream of mushroom soup in place of the cream of chicken.
Provided by [email protected]
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 5h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
- Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 22.9 g, Cholesterol 12.1 mg, Fat 16.7 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 836.9 mg, Sugar 4.3 g
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INSTANT POT GREEN BEAN CASSEROLE
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- Turn on the Instant Pot and press the Sauté function key. Add butter and onions to the inner pot and cook for 5 minutes, until softened and golden brown and make sure to stir a few times. In the meantime, slice up the mushrooms and prepare the beans. Rinse the beans under cold water and slice some of them (about a half) in halves.
- After 5 minutes, add the sliced mushrooms to the onions and season with 1.5 teaspoons of salt. Cook for 5 more minutes, stirring a few times. Then press Keep Warm/Cancel to stop the cooking process.
- Add the green beans, garlic, stock and mustard to the pot and stir through. Place the lid on top and lock, making sure the steam releasing handle is pointing to Sealing. Set the settings to Manual, High pressure, and change the timer to 1 minute. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Keep in mind, that the cooking process starts while the pressure is building up and that’s why we’re only setting the cooking time to 1 minute.
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- In the bottom of a 6qt Instant Pot, add the liquid from the beans, topped with beans, soup, soy sauce, and black pepper. DO NOT STIR and add in the exact order above.
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