Instant Pot Green Bean Casserole

Ready in about 30 minutes, this Instant Pot Green Bean Casserole has all the flavor you love in your favorite Thanksgiving side dish but is ready in a fraction of the time! No oven space needed!

Who doesn’t love 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 like three yards in us, not nine.

Because there’s so much food prep to think about on Thanksgiving, my motto is to spend the time where it’s worth it (i.e. turkey and mashed potatoes IMO) and find time savers for the rest.

Enter, the Instant Pot. I’m a big fan of taking advantage of slow cookers and Instant Pots on Thanksgiving as it saves precious oven space, which is a hot commodity on Thanksgiving.

So I decided to take my beloved homemade green bean casserole recipe and tweak it to make an Instant Pot version. The verdict is:

full of flavor – think garlic, umami, and thyme
still creamy and rich tasting
great texture from the crispy fried onions
ready in about 30 minutes
no oven space necessary 
less than 5 minutes of prep time
worthy of a Thanksgiving table

Ingredients You’ll Need

Notes on Ingredients

mushrooms: i use cremini or baby bella mushrooms because they’re more flavorful (hi umami) than white button.

green beans: purchase pre-washed, pre-trimmed green beans for an extra time saver

vegetable broth: you could also use chicken broth for flavor if no one who will be eating it is vegetarian / vegan

heavy cream: adds richness

milk: this plus the heavy cream helps give it that béchamel – like richness.

parmesan cheese: this adds more umami flavor to the dish

crispy fried onions: a non-negotiable for green bean casserole – adds salty flavor and satisfying crunchy texture

thyme: adds a sweet, earthy, herbaceous flavor

garlic: the smell of garlic + butter + mushrooms sautéing gets me every time. don’t skip the garlic!

butter: I typically use unsalted when cooking but salted is delicious too!

salt & pepper: not pictured but still important for enhancing flavor

cornstarch: helps thicken the sauce 

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Instant Pot

Baking dish

How to Make Instant Pot Green Bean Casserole

Sauté mushrooms. Set Instant Pot to sauté function for 10 minutes. Add olive oil and once oil is heated, add mushrooms and sauté, stirring mushrooms halfway through, until tender and browned, about 8 minutes.
Add aromatics to the mushrooms. Add garlic, butter, and thyme and set to sauté until butter is melted, about 1-2 minutes. Season with salt and pepper, to taste.
Pressure cook the green beans. Add green beans and vegetable broth. Secure lid onto Instant Pot. Close the steam vent (should be set to sealing). 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 pressure cook is finished, use quick release valve to release steam. Once pressure is released, open lid and strain out the remaining liquid.
Make it creamy. Stir in the cream mixture and set to sauté until mixture begins to bubble and thicken, about 1-2 minutes. Season with salt and pepper, to taste.
Make it crunchy. Pour green beans into a casserole dish and top with crispy fried onions.
Optional: Brown the fried onions. Preheat broiler on low and place casserole dish under broiler until onions are browned, about 1-2 minutes.

Expert + Time SavingTips

Buy pre-washed, pre-trimmed green beans.
Buy sliced cremini mushrooms
If you can put your oven broiler on low to brown the onions, do so. Or be sure to check every minute so they don’t burn! 
Be sure to drain out the extra broth after green beans have pressure cooked so that you don’t end up with a soggy casserole!

Recipe FAQs

How far in advance can you make green bean casserole?

You can make the green bean casserole up to three days in advance and store it covered in the refrigerator. Let the dish cool before storing in the fridge. When you’re ready to reheat, let it sit out at room temperature for 30 minutes then bake, covered with foil, at 350 degrees F until warmed throughout, about 15-30 minutes. Top with fresh crispy fried onions. 

How do I keep green bean casserole from getting mushy?

Be sure to not add too much liquid. That’s why it’s important to drain out the broth/liquid from the green beans pressure cooking. If you need cream mixture needs to thicken more, add more cornstarch / sauté longer.

What happens if you put oil in the Instant Pot?

You can safely add small amounts of oil to the Instant Pot! The oil will help you sauté the mushrooms in this recipe.

Can I leave green bean casserole out overnight?

No. Don’t leave your casserole out at room temperature for more than two hours to avoid any bacteria growth.

What main dish goes with green been casserole?

So many main dishes pair perfectly with green bean casserole!

Here are a few:

Air Fryer Whole Chicken

Air Fryer Salmon (Fresh or Frozen)

Slow Cooked Salmon

Do people eat green bean casserole on Thanksgiving?

Yes! It’s an iconic Thanksgiving side dish that’s over 65 years old! It’s very popular in the midwest too. 

Can you overcook green beans in the Instant Pot?

You can! If you overcook green beans make sure to reduce the pressure cook time – this recipe only calls for 3 minutes of pressure cooking.

How do you store casserole leftovers?

Green bean casserole leftovers 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 and cover with plastic wrap and foil and freeze up to two weeks. To serve, preheat oven to 350 degrees F, remove plastic wrap and foil. Cover with new foil and bake until heated through, about 45 minutes. Uncover, top with fried onions and bake until casserole is bubbling, about 20 more minutes.

For more Thanksgiving inspiration, check out my other recipes below!

Instant Pot Cream of Mushroom Soup

No Bake Pumpkin Cheesecake (vegan and gluten-free)

Slow Cooker Baked Apples

Vegetarian Stuffed Acorn Squash

Naturally Sweetened Cranberry Sauce

Slow Cooker Mushroom Stuffing

Slow Cooker Pumpkin Bread Pudding

Sweet Potato Mac and Cheese

Fall 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 make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published November 2019. 

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