Creamy Instant Pot Green Bean Casserole
Try this Creamy Instant Pot Green Bean Casserole recipe, or contribute your own.
Try this Creamy Instant Pot Green Bean Casserole recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 large cloves of garlic finely diced
- generous pinch of pepper
- 0.7 oz / 20 g butter (about 2 tablespoons)
- 1 large onion peeled halved and sliced thinly
- 1.5 teaspoons sea salt
- 7-8 oz / 200 g button mushrooms
- 1.3 lb / 600 g green beans tails cut off
- 1/2 cup onion or vegetable stock
- 1 teaspoon dijon or yellow mustard
- 4-5 tablespoons of crã¨me fraã®che or sour cream
- 1 medium onion peeled and sliced into thin rings
- 2 tablespoons tapioca flour or regular flour
- 1 teaspoon onion powder (optional)
- Carbohydrate 2.33860055555556 g
- Cholesterol 0 mg
- Fat 0.0251811111111111 g
- Fiber 0.426472234143151 g
- Protein 0.275608333333333 g
- Saturated Fat 0.0105544444444444 g
- Serving Size 1 1 -8 (128g)
- Sodium 437.029944444444 mg
- Sugar 1.9121283214124 g
- Trans Fat 0.00700777777777778 g
- Calories 10 calories
Step-by-step
- 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, stirring a few times.
- In the meantime, slice up the mushrooms and prepare the beans. Rinse the beans under cold water and slice about half of them 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, ensuring 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 pressure and start cooking (cooking starts while pressure builds).
- Once cooking finishes, use the quick release method (move the release handle to venting and step away) to release steam and pressure. (Natural pressure release will result in softer beans).
- Open the lid carefully. Add the crème fraîche or sour cream and stir until well combined.
- Prepare the crispy fried onions while the casserole is cooking. Place onion rings in a bowl and sprinkle with flour, onion powder, salt, and pepper. Toss to coat evenly.
- Heat a thin layer of coconut oil (or other oil) in a deep frying pan over medium-high heat.
- Add the flour-coated onion rings and cook for 3-4 minutes per side, turning with tongs for even browning.
- Transfer to a plate and sprinkle with salt.
- Transfer the cooked green bean casserole to a serving dish and top with crispy fried onions. Sprinkle with extra black pepper.
My Go-To Weeknight Green Bean Casserole
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need recipes that are quick, easy, and most importantly, delicious enough to satisfy my family’s picky palates. This Creamy Instant Pot Green Bean Casserole fits the bill perfectly. It's a delightful twist on a classic, taking a dish that often feels heavy and time-consuming and transforming it into a light, flavorful, and incredibly fast meal. Forget hours of oven time; the Instant Pot does all the heavy lifting, leaving me with more time for the things that truly matter – like snuggling on the couch with my kids after a delicious dinner.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients. This recipe uses readily available pantry staples and fresh produce, resulting in a dish that is both impressive and effortlessly achievable. Even my children, notorious for their disdain for vegetables, clean their plates when I serve this casserole. The crispy fried onions add a satisfying crunch that complements the creamy, savory green beans perfectly. It’s a dish that effortlessly bridges the gap between comfort food and healthy eating, allowing me to feel good about nourishing my family without sacrificing flavor or convenience.
Beyond the Weeknight: While incredibly convenient for busy weeknights, this recipe is also surprisingly versatile. It’s easily adaptable for potlucks and holiday gatherings. Simply double or triple the recipe and you’ll have a crowd-pleasing side dish that will impress even the most discerning guests. The combination of creamy green beans and crispy onions is a timeless classic, always a welcome addition to any festive spread. I've even been known to sneak a second helping (or three!) myself.
A Few Tips for Success: While the recipe itself is straightforward, here are a few tips to guarantee perfection every time. First, ensure your green beans are fresh and well-rinsed. The fresher the ingredients, the better the flavor. Second, don’t be afraid to experiment with the seasonings. A dash of nutmeg or a sprinkle of Parmesan cheese can add delightful layers of complexity. Finally, and perhaps most importantly, enjoy the process! Cooking should be a joyful experience, not a chore. So relax, put on some music, and let the Instant Pot work its magic. Before you know it, you’ll be enjoying a delicious, comforting meal that will leave everyone wanting more.
From My Kitchen to Yours: This Creamy Instant Pot Green Bean Casserole recipe is more than just a meal; it's a testament to the power of simple ingredients and efficient cooking. It's a reflection of my commitment to providing my family with delicious, healthy meals without sacrificing precious time. It's a reminder that even amidst the chaos of everyday life, there's always time for a little comfort, a little joy, and a whole lot of deliciousness. I hope you love this recipe as much as my family and I do. Happy cooking!
