Welcome to your new favorite holiday side dish: the Instant Pot Green Bean Casserole with Cheese! This recipe takes a beloved Southern classic and transforms it into a quick, effortless meal, perfect for busy holiday preparations or a cozy weeknight dinner. Imagine tender, perfectly cooked green beans bathed in a rich, creamy sauce, all topped with crispy onions and a generous layer of melted cheese. It’s the same soul-satisfying flavor you remember from grandma’s kitchen, but with a fraction of the traditional cooking time, thanks to the magic of your Instant Pot.
For many, green bean casserole is synonymous with Thanksgiving and Christmas feasts. It’s a nostalgic dish that brings warmth and comfort to any gathering. However, the conventional oven method can be time-consuming, tying up valuable oven space during peak cooking times. Our Instant Pot version liberates your oven, allowing you to prepare this irresistible side quickly and efficiently, without compromising on that decadent, creamy texture and savory crunch that makes it so special. Get ready to impress your family and friends with a dish that tastes like it cooked all day, but was ready in a flash!
Watch Brandi Make it in this Step By Step Video
While the video player functionality relies on external scripts, you can find a helpful step-by-step video guide by Brandi on how to prepare this delicious Instant Pot Green Bean Casserole on the original platform. Visual instructions can be incredibly beneficial for perfecting your technique and ensuring a successful dish.
Instant Pot Green Bean Casserole Ingredients
Creating an exceptional Instant Pot Green Bean Casserole starts with selecting high-quality ingredients. Each component plays a crucial role in building the layered flavors and comforting texture that defines this classic dish. From the freshness of the green beans to the richness of the cheese, every element contributes to an unforgettable culinary experience.
- Olive Oil: A foundational ingredient for sautéing, adding a subtle depth to the initial flavor base.
- Garlic: Freshly minced garlic is essential for a fragrant and aromatic start, infusing the casserole with savory notes.
- Broth (Chicken or Vegetable): Provides liquid for pressure cooking the green beans and contributes to the overall savory profile of the sauce.
- Green Beans: The star of the show! Fresh green beans are recommended for their vibrant color and crisp-tender texture, but frozen (thawed and drained) also work well.
- Salt and Pepper: Basic seasonings that allow you to adjust the flavor profile to your preference, bringing out the best in the other ingredients.
- Cream of Chicken or Mushroom Soup: This is the creamy heart of the casserole. Using a homemade version (like this recipe) elevates the flavor significantly compared to store-bought, offering a fresher, richer base.
- Flour: Used to create a slurry with water, thickening the sauce to a perfect, luscious consistency.
- Grated Cheese (Sharp Cheddar & Mozzarella): The addition of cheese takes this casserole to the next level. Shredded sharp cheddar brings a tangy, robust flavor, while mozzarella adds a mild, gooey stretch.
- Breadcrumbs (Panko): Panko breadcrumbs provide an extra layer of crispness and texture when baked, enhancing the topping.
- French Fried Onions: The iconic topping that delivers a salty, crunchy finish, indispensable for that classic green bean casserole experience.
Choosing fresh green beans is always a good idea when possible. They offer a superior texture and brighter flavor that canned beans simply can’t match. If fresh isn’t an option, frozen green beans are an excellent alternative. Just remember to thaw and drain them thoroughly before adding them to the Instant Pot to avoid excess moisture, which can dilute the creamy sauce. The blend of sharp cheddar and mozzarella cheese creates a dynamic cheesy profile—the cheddar offers a bold, savory bite, while the mozzarella ensures a delightful, stringy melt.
How to Make Instant Pot Green Bean Casserole
Making this creamy, cheesy green bean casserole in your Instant Pot is surprisingly simple, allowing you to achieve rich flavors and tender green beans without the long cook times of traditional methods. Follow these steps for a perfect, easy-to-make holiday side or family dinner.
- Sauté the Aromatics: Begin by setting your Instant Pot to the Sauté function. Once hot, add the olive oil. Allow it to shimmer for a moment, then add your minced garlic. Cook the garlic for about 1-2 minutes, stirring frequently, until it becomes wonderfully fragrant and lightly golden. Be careful not to burn it, as burnt garlic can taste bitter.
- Pressure Cook the Green Beans: Pour in the chicken broth and then add the fresh green beans to the pot. Season generously with salt and pepper to taste, ensuring the beans are well coated. Close the Instant Pot lid and set the steam release valve to the Sealing position. Select the Manual or Pressure Cook function and set the cooking time for 15 minutes on High Pressure. This will ensure your green beans are perfectly tender, but not mushy.
- Quick Release and Drain: Once the 15-minute pressure cooking cycle is complete, the Instant Pot will beep. Immediately perform a quick release of the pressure by carefully turning the steam release valve to the Venting position. Once all the steam has been released and the float valve has dropped, open the lid. Carefully drain the broth from the green beans, leaving the cooked beans in the Instant Pot. Turn the Instant Pot back to the Sauté function.
- Prepare the Creamy Sauce: In a small bowl, whisk together 1 tablespoon of flour with 1-2 teaspoons of water to create a smooth slurry. Add this slurry to the pot with the green beans, along with your cream of mushroom or chicken soup. Stir everything together until well combined. The slurry will help to thicken the sauce as it heats.
- Melt the Cheese: Add half of the shredded sharp cheddar cheese and half of the shredded mozzarella cheese to the pot. Stir continuously for a couple of minutes until all the cheese has melted into a smooth, luscious sauce, coating the green beans beautifully. This creates the rich, cheesy base of your casserole.
- Final Topping: Distribute the mozzarella cubes throughout the casserole for pockets of gooey cheese. Then, sprinkle the remaining shredded cheeses (sharp cheddar and mozzarella), panko breadcrumbs, and French fried onions evenly over the top of the casserole. This layer will provide a fantastic texture and flavor contrast.
For an extra crispy topping, you can transfer the casserole to an oven-safe baking dish at this stage and broil it for a few minutes, or follow the detailed instructions below for oven finishing. This allows the cheese to get golden and bubbly, and the onions to crisp up to perfection.
Instant Pot Green Bean Casserole with Cheese
Brandi Crawford
Instant Pot Green Bean Casserole with Cheese is a quick and easy pressure cooker recipe featuring tender green beans, a rich and creamy sauce, melted cheesy goodness, and a crispy fried onion topping. Perfect for holidays or any meal!
Rated 5 out of 5 stars by 20 users.
Pin Recipe
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Course: dinner, lunch, Side Dish
Cuisine: American
Servings: 8
Calories: 275 kcal
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Equipment
- Instant Pot
Ingredients
- 1 teaspoon olive oil
- 2-3 minced garlic cloves
- 1 cup chicken broth
- 4-5 cups fresh green beans Stems removed
- salt and pepper to taste
- 10.5 oz cream of chicken or mushroom soup I use homemade. See notes.
- 1 tablespoon flour
- 1-2 teaspoons water
- 1 cup mozzarella cheese Cut into small cubes
- ½ cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ⅓ cup panko breadcrumbs
- 1 ½ cups french fried onions
- cooking spray
Instructions
- Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
- Cook until the garlic becomes fragrant.
- Add the chicken broth and green beans to the pot. Add salt and pepper to taste.
- Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes.
- When the Instant Pot indicates it has finished, quick release the steam and drain the broth from the green beans. Keep the green beans in the pot. Turn the Instant Pot to the sauté function.
- Combine the flour and water in a small bowl to create a slurry. Add the slurry to the pot along with the cream of mushroom or chicken soup.
- Add half of the shredded cheese and stir.
- Cook for a couple of minutes until the cheese has melted.
- Place the mozzarella cubes throughout the casserole. Top with the remaining shredded cheese, panko breadcrumbs, and fried onions.
For a Crunchy Topping
- Preheat oven to 425 degrees Fahrenheit.
- Remove the green bean casserole from the pot after adding the flour water slurry, cream of chicken, and half of the shredded cheese.
- Spray a baking dish with cooking spray. Transfer the casserole to a baking dish. Place the mozzarella cubes throughout the casserole. Top with the remaining cheese, breadcrumbs, and fried onions.
- Bake for 5-7 minutes until the cheese has melted and crisped slightly on top.
- Cool before serving.
Stovetop Instructions
- Add the garlic to a large pot over medium-high heat. Cook until fragrant.
- Add the soup, green beans, and salt and pepper. Cook until the green beans are soft for 4-5 minutes. Add half of the cheese and stir.
- Spray a baking dish with cooking spray. Transfer the mixture to a baking dish. Place the mozzarella cubes throughout the casserole. Top with the remaining cheese, and breadcrumbs.
- Bake for 20-25 minutes.
- Remove the dish. Top with the french fried onions. Bake for an additional 5 minutes.
Video
For a visual guide on preparing this recipe, please refer to the video demonstration linked on the original article page.
Notes
For the best melting and creamiest texture, I always recommend purchasing blocks of cheese and shredding them yourself. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting, resulting in a less desirable texture in your casserole.
You can find my Homemade Cream of Chicken Soup Recipe here. For this specific casserole recipe, you would need approximately 1 ⅓ cups of the homemade soup to achieve the desired richness and consistency.
Nutrition
Serving: 1 servingCalories: 275 kcalCarbohydrates: 15gProtein: 10gFat: 18g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
The holiday season is truly a magical time, and for many, that magic centers around delicious food and shared meals. This Instant Pot Green Bean Casserole isn’t just for special occasions; its incredible flavor and effortless preparation make it a fantastic addition to any meal, all year round. Whether it’s a cozy Sunday dinner or a bustling family get-together, this dish delivers comforting taste with remarkable ease.
My decision to use the Instant Pot for this classic recipe stems from its unparalleled convenience and ability to lock in rich flavors. While you can certainly make green bean casserole using traditional methods, the Instant Pot offers a distinct advantage, especially for those of us with busy lifestyles. Pressure cooking has a unique way of infusing ingredients with deep, intense flavors in a fraction of the time, and many Instant Pot enthusiasts will agree that it truly elevates the taste of dishes like this casserole.
The ability to set the Instant Pot and walk away is a game-changer. Unlike a slow cooker, which demands several hours, the Instant Pot provides quick results. This means I can start a load of laundry, prepare other components of a meal, or simply relax while the Instant Pot handles the main dish. This efficiency is invaluable, particularly during holidays like Thanksgiving and Christmas, when the kitchen can become a whirlwind of activity. Juggling multiple oven temperatures for various baked items and managing extensive prep times can be daunting. Having a standalone appliance like the Instant Pot significantly simplifies the cooking process, freeing up oven space and reducing overall stress. It allows me to create diverse and delicious menus without feeling overwhelmed by the demands of a traditional kitchen.
This cheesy green bean casserole might be a delightful twist on what you’re accustomed to. I couldn’t resist adding a generous amount of shredded cheese! The melted sharp cheddar and gooey mozzarella infuse the casserole with an irresistible richness and a savory depth that truly makes it stand out. If you follow a dairy-free or vegan diet, don’t worry—you can easily omit the cheese, and the casserole will still be an incredibly flavorful and comforting side dish. I love to experiment and remix classic childhood recipes, bringing new life and exciting flavors to familiar favorites.
Frequently Asked Questions and Recipe Pro Tips
Absolutely! Fresh green beans will always provide the best texture and a vibrant green color, making them the top choice for an outstanding casserole. However, if fresh are not available, frozen green beans work perfectly fine; just remember to thaw them completely and drain any excess water before adding them to the Instant Pot to prevent a watery sauce. While canned green beans can be used in a pinch, they tend to become very soft and potentially mushy when pressure cooked, so they are generally not recommended for this recipe if you prefer a firmer texture.
The key to perfectly tender, not mushy, green beans in the Instant Pot is precise timing. Pressure cooking doesn’t take long, so it’s crucial not to overdo it. For fresh green beans, 15 minutes on high pressure is typically ideal to achieve a tender-crisp texture. As soon as the cooking time is up, make sure to perform a quick release of the pressure. This stops the cooking process immediately, preventing the beans from becoming too soft. Don’t let them natural release, as they will continue to cook in the residual heat.
Yes, this casserole is an excellent make-ahead dish, which is incredibly helpful for holiday meal planning! You can prepare the entire casserole mixture (up to the point of adding the crispy onions and final cheese topping) and refrigerate it for up to 2-3 days. When you’re ready to serve, simply heat it in the Instant Pot on Sauté (stirring frequently) or transfer it to an oven-safe dish and bake until thoroughly heated through and bubbly. Crucially, add the crispy fried onions and the remaining shredded cheese right before serving, especially if baking, to ensure they remain delightfully crunchy and the cheese melts perfectly.
Absolutely, and it’s highly encouraged, especially if you love a richer, more decadent casserole! The addition of shredded cheddar and mozzarella cheese melts beautifully into the creamy sauce, creating an extra layer of savory flavor and a wonderful gooey texture. If you grew up enjoying Southern cooking, you already know that adding cheese is a common and cherished practice that truly enhances the dish, transforming a classic into an even more irresistible experience.
You can certainly double this recipe to feed a larger crowd! When doubling, the most important consideration is to ensure that your Instant Pot is not filled past its maximum fill line. You may also need to adjust the pressure cooking time slightly, adding an extra minute or two for the increased volume, but generally, the cooking time for vegetables under pressure doesn’t scale linearly with quantity. Always make sure there’s enough liquid to come to pressure. Even with a doubled recipe, it consistently comes out perfect, making it ideal for big family gatherings.
Leftovers of this Instant Pot Green Bean Casserole can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you can use the microwave for a quick warm-up, but for the best texture, especially if you want to crisp up the topping again, reheat it in the oven or an air fryer. A few minutes in a preheated oven (around 350°F / 175°C) or air fryer will bring back some of that delightful crunch.
Yes, green bean casserole freezes quite well, making it another excellent option for advance preparation! To freeze, prepare the casserole as directed, but *do not* add the French fried onions or panko breadcrumbs until you are ready to reheat and serve. Freeze the casserole in a sealed, freezer-safe container or an aluminum pan tightly wrapped in foil for up to 2 months. Thaw it overnight in the refrigerator before reheating. When reheating, add the crispy onions and panko breadcrumbs in the last few minutes of baking to ensure they don’t become soggy.
More Holiday Recipes
Enhance your holiday feast with these delicious and easy-to-make side dishes, perfect alongside your Instant Pot Green Bean Casserole:
Instant Pot Cranberry Sauce
This vibrant and flavorful cranberry sauce, made effortlessly in your Instant Pot, offers a refreshing tang that beautifully complements the richness of holiday meals. It’s a quick alternative to store-bought versions, allowing you to customize the sweetness to your liking.
Instant Pot Turkey Breast
Cooking a turkey breast in the Instant Pot ensures a moist, tender, and incredibly flavorful main course without the long roasting times. This method is perfect for smaller gatherings or when you want juicy turkey without drying it out, leaving your oven free for other dishes.
Instant Pot Garlic Mashed Potatoes
Creamy, fluffy, and infused with savory garlic, these mashed potatoes are ready in minutes thanks to the Instant Pot. It’s an indispensable side that pairs perfectly with almost any meal, especially during the holidays.
Discover More Instant Pot Delights
Unlock the full potential of your Instant Pot with these diverse and delicious recipes, ranging from comforting soups to decadent desserts, all designed to simplify your cooking experience:
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
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