Instant Pot Green Bean Casserole with Cheese

Instant Pot Green Bean Casserole with Cheese

Green bean casserole is probably one of the few dishes I make with a “cream of” soup. And you know what? It’s delicious and one of my favorite holiday side dishes. Easy to put together this is full of fried onions and cheese just like Grandma used to make! This would be a perfect side dish for my Instant Pot Apple Cider Turkey Breast.

green bean casserole on a yellow plate

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Where did green bean casserole come from?

According to the Smithsonian Dorcas Reilly came up with this iconic dish in 1955 while working in the Campbell’s test kitchen in Camden, New Jersey. She was tasked with making a simple dish with ingredients any home cook would have available. The two required ingredients were Campbell’s cream of mushroom soup and green beans.

At the time post-war America was definitely in the mood for easy, cheap, and quick meals. Convenience cooking and a love of new kitchen gadgets to make life easy were all the rage. A whopping 40% of Campbell’s cream of mushroom sales are generated from this iconic dish. No wonder the recipe is printed all over the cans! I hope you enjoy my simple version of this classic holiday side dish.

Prepping the vegetables

It amazes me each Thanksgiving how many dishes are made out of ingredients you would often find in a can, and also how delicious they are. This definitely makes life easy, and lets you spend more time with the family which is why we all gather together. Right?

I like to cook my canned green beans and mushrooms in chicken broth with a little salt and pepper in the Instant Pot just to get another flavor layer on my green bean casserole. So, drain the the canned vegetables then put in the pressure cooker with the chicken broth.

I like to use Better than Bouillon for this step, but I am in no way being compensated by them for this post. Salt and pepper to taste then seal the lid on the Instant Pot and cook on high (normal) pressure for 4 minutes. Follow with a quick release. Once done drain off the chicken broth then put the pot back into the Instant Pot.

overhead view of canned green beans and mushrooms with chicken broth in the instant pot

Prepping the green bean casserole

Green bean casserole using the pressure cooker makes an easy dish even easier. Once you have the drained vegetables back in the Instant Pot, put your oven on broil to preheat. Add the half the cheese and fried onions, cream of mushroom soup (yes, I really did put in two cans), sour cream, pepper, garlic powder, and butter.

A word on the cheese. I used a triple cheddar blend that is pre-shredded and sold at my local grocery store chain. However, any sharp or mild cheddar or Colby Jack will be just as delicious. If you have time, fresh shredded cheese off the block is always a delight and will give a lift to the dish that you won’t regret.

close view of green bean casserole ingredients

Set the Instant Pot to saute, and stir the ingredients gently to combine well until the cheese is melted. Pour into a greased medium sized casserole baking dish. Top with remaining cheese and fried onions.

green bean casserole in baking dish topped with cheese and fried onions

Finishing the holiday casserole

To finish, just put the green bean casserole into the oven then broil for about 10 minutes or until the cheese is melted and the fried onions are golden brown. Server immediately, or eat the yummy leftovers if you have them for up to one week after preparing.

green bean casserole in baking dish

Additional tips for a great holiday side dish

  • Use fresh sauteed mushrooms instead of canned.
  • Add a little diced sauteed onion to the mix to amp up that onion flavor.
  • To change the ratio of soup to green beans you can just double the amount of canned beans used.
  • To get more of the taste of the original recipe add in a teaspoon of soy sauce and a 1/4 teaspoon of celery salt.

If you enjoyed this you may also like to learn how to make a pumpkin pie, my Perfect Instant Pot Mashed Potatoes, and Instant Pot Cranberry Sauce to finish off your holiday meal!

close up view of green bean casserole with cheese on yellow plate

Instant Pot Green Bean Casserole with Cheese

A cheesy green bean casserole that is quickly put together with the Instant Pot for a delicous holiday side dish for Thanksgiving or Christmas! Full of cream of mushroom soup, fried onions, mushrooms, and then more cheese this dish is just like grandma used to make!
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Course: Side Dish
Cuisine: American
Keyword: cheesy green bean casserole, easy green bean recipe, green bean casserole recipe, instant pot green bean recipe, instant pot side dish, pressure cooker green bean casserole, pressure cooker green bean recipe, pressure cooker side dish
Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 8 servings
Calories: 533kcal
Author: Tina

Ingredients

Vegetable Prep

  • 28 ounces french cut green beans canned
  • 8 ounces sliced mushrooms jarred or canned
  • 1 cup chicken broth I used Better than Bouillon
  • salt and pepper to taste

Casserole Filling

  • 6 ounces french fried onions
  • 1 cup cheddar cheese
  • 3/4 cup sour cream
  • 21 ounces cream of mushroom soup 2 cans
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp butter I used unsalted

Casserole Topping

  • 6 ounces french fried onions
  • 1 cup cheddar cheese

Instructions

  • Combine all the ingredients in the vegetable prep group together in the Instant Pot. Seal the lid, and cook on high (normal) pressure for 4 minutes then follow with a quick release. Drain the vegetables and put them back in the pot.
  • Add all the ingredients in the casserole topping group, and set the pressure cooker to saute. Stir until combined, and the cheese is melted.
  • Pour the mixture into a greased medium sized casserole dish. Layer the remaining cheese, and then the french fried onions on top.
  • Broil in the oven for ten minutes or until the cheese is melted and the onions are golden brown.

Nutrition

Serving: 1serving | Calories: 533kcal | Carbohydrates: 31g | Protein: 13g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 52mg | Sodium: 1334mg | Potassium: 426mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 14mg | Calcium: 272mg | Iron: 2mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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