Easy Instant Pot Green Bean Casserole

Here’s my go-to Instant Pot green bean casserole recipe, with tender green beans, creamy mushroom sauce, and those classic crispy onions on top that everyone loves.

This casserole has become my family’s most-wanted side dish during the holidays. I like to make an extra-large batch because it disappears so quickly at the table. Plus, it tastes even better the next day – perfect for midnight snacking, if you ask me!

What Kind of Green Beans Should I Use?

For this Instant Pot recipe, canned green beans are actually the perfect choice since they’re already pre-cooked and tender. While fresh green beans can work, they’d need extra cooking time and might not give you that classic casserole texture we all know and love. If you’re not using canned, frozen green beans are your next best option – just make sure to thaw and drain them first. When choosing canned green beans, look for ones labeled “cut” rather than “French style” (which are too thin) or “whole” (which can be awkward to eat in a casserole). Remember to save some of that bean liquid from the cans – it adds great flavor to the final dish!

Options for Substitutions

This cozy casserole can be adapted with several easy swaps if you need them:

• Canned green beans: Fresh green beans work great too – you’ll need about 4-5 cups. Just add an extra cup of vegetable broth since you won’t have the bean liquid. Frozen green beans are also fine, just thaw and drain them first.
• Mushroom base: If you can’t find mushroom base, you can use vegetable or chicken bouillon instead. Or skip it and add an extra 1/4 teaspoon of salt plus 2 tablespoons of soy sauce for that savory taste.
• Baby bella mushrooms: White button mushrooms work just as well. You can even use canned mushrooms in a pinch – just drain them first.
• Heavy cream: Half and half is already listed as an option, but you can also use evaporated milk. Just avoid regular milk as it might make the sauce too thin.
• Mozzarella cheese: Feel free to swap in Monterey Jack, white cheddar, or a mix of your favorite melting cheeses.
• Garlic herb cheese: Cream cheese is already listed as an alternative, but you could also use 4 oz of softened goat cheese mixed with 1/2 teaspoon of Italian herbs and 1/4 teaspoon garlic powder.
• Fried onions: While these really make the dish special, you can crush up potato chips or butter crackers as a topping. For a healthier option, try toasted panko breadcrumbs mixed with a bit of garlic powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot green bean casserole is ending up with a watery dish – to avoid this, make sure to drain your green beans well, saving just the right amount of bean juice, as too much liquid will prevent the sauce from thickening properly. A common error is adding all the cheese at once, which can lead to clumping and uneven melting – instead, stir in the cheese gradually while the mixture is still hot, allowing each addition to melt completely before adding more. When using the Instant Pot, don’t forget to do a quick release after pressure cooking, as a natural release can make your green beans too soft and mushy. For the crispiest topping, wait until after pressure cooking to add the fried onions, then pop the whole dish under the broiler for 2-3 minutes – but keep a close eye on them, as they can go from perfectly golden to burnt in seconds.

What to Serve With Green Bean Casserole?

Green bean casserole is a classic side dish that pairs perfectly with roasted turkey, baked ham, or grilled chicken – making it ideal for both holiday meals and weeknight dinners. If you’re serving it as a main dish, try adding some crusty bread on the side to soak up the creamy sauce. Since this casserole is rich and creamy, it’s nice to balance it with something simple like roasted sweet potatoes or a fresh garden salad with light vinaigrette. For a complete comfort food experience, you can’t go wrong serving it alongside mashed potatoes or buttery dinner rolls.

Storage Instructions

Keep Fresh: Your green bean casserole will stay good in the fridge for up to 4 days when stored in an airtight container. Just keep in mind that the fried onions on top might lose their crunch, so you might want to add fresh ones when serving leftovers.

Freeze: If you want to freeze this casserole, leave off the fried onions and prepare everything else. Cool it completely, then wrap it well in foil and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and add fresh crispy onions before reheating.

Reheat: To warm up leftovers, pop them in the microwave for a few minutes, stirring halfway through. For better results, heat it in the oven at 350°F for about 20 minutes or until heated through. Add some fresh fried onions on top for that perfect crunch!

Make Ahead: You can assemble this casserole a day ahead – just keep the fried onions separate until right before cooking. Store the prepared casserole covered in the fridge, then add the onions and cook according to the recipe when you’re ready to serve.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 75-90 g
• Fat: 150-160 g
• Carbohydrates: 100-110 g

Ingredients

• 4 (14.5 oz) cans cut green beans
• 1 cup reserved bean juice
• 1 teaspoon better than bouillon mushroom base
• 8 oz sliced baby bella mushrooms
• 1/2 cup heavy cream or half and half
• 2 cups shredded mozzarella cheese
• 5-6 oz garlic herb cheese or 4 oz cream cheese
• 1.5 cups fried onions

Step 1: Prepare the Green Beans and Mushroom Broth

Begin by opening four 14.5-ounce cans of cut green beans.

Drain them using a fine mesh strainer over a measuring cup, and reserve one cup of the bean juice.

In a separate bowl, combine one teaspoon of Better Than Bouillon mushroom base with the reserved juice and mix until mostly dissolved.

Step 2: Set Up the Instant Pot

Place the drained green beans into the Instant Pot, followed by the prepared mushroom broth, ensuring it is evenly distributed.

Next, slice eight ounces of baby bella mushrooms (or white button mushrooms) and layer them on top of the green beans.

Step 3: Cook Under Pressure

Secure the lid on the Instant Pot, ensuring the valve is in the sealing position.

Select the pressure cook or manual setting, and set the timer for one minute at high pressure.

Once cooking is complete, perform a quick release of the pressure and carefully remove the lid.

Step 4: Create a Creamy Sauce

Cancel the pressure cooking setting and select the sauté function on high.

Add half a cup of heavy cream (or half and half), two cups of shredded mozzarella cheese, and a 5 to 6-ounce package of garlic herb cheese (or about four ounces of cream cheese) into the pot.

Stir thoroughly until the dairy is well combined, achieving a creamy consistency.

Step 5: Integrate the Toppings

Incorporate one and a half cups of fried onions into the mixture, stirring to blend the ingredients.

Turn off the heat.

Optionally, add additional fried onions on top for extra crunch.

Step 6: Broil for a Crispy Finish

If you have an air fryer lid, place it on the Instant Pot and select the broil setting.

Cook at 400°F for 5 to 10 minutes until the onions are browned.

If you do not have an air fryer lid, transfer the mixture to a casserole dish, sprinkle with additional fried onions, and bake in the oven at 400°F for about 5 minutes, watching closely to prevent burning.

Step 7: Serve and Enjoy

Serve the green bean and mushroom casserole hot, directly from the Instant Pot or transfer to a serving dish for presentation.

Enjoy your creamy, savory dish with family and friends!