Instant Pot healthy green bean casserole is made from scratch and so easy and delicious– you won’t be able to go back to the old way of making it!

Thanksgiving is next week and today I was doing Christmas shopping… where has this year gone???

I will be the first to admit that many days I am not at home telling myself how fast the years are going by, because reality check, life with five little kids does in fact make for some rather long days. But neither am I in denial that somehow my last baby is turning one tomorrow and it’s true that my kids keep growing up without my permission.

Which is why as busy as life is right now, I’m determined to at least try to approach each day with gratitude and soak up my kids’ littleness as much as I can, tantrums and teething notwithstanding.

Good thing next week is all about giving thanks.

I LOVE Thanksgiving. I mean, hello, food blogger here. I’m a fan of most holidays that involve feasts of deliciousness. I start menu planning for holidays about a month in advance, and often that means a fair bit of recipe testing too.

The past few weeks, we’ve had healthier sweet potato casserole and this from-scratch green bean casserole multiple times so I can make sure the recipes are just right. I told myself that this weekend would be the cut-off for testing, though. In part because I wanted you to have the recipes in time, but also because I don’t want my family to be completely OVER holiday food before the holiday actually arrives.

Having to pick a favorite dish on the Thanksgiving table is almost like having to pick a favorite child, but I feel pretty confident in saying that green bean casserole is on up there.

Instant Pot Healthy Green Bean Casserole

For the first year ever, I will be making green bean casserole in my Instant Pot. YOU GUYS. It’s SO easy.

And since I haven’t bought a can of condensed soup in who knows how long, you know this casserole will be made from scratch with real ingredients. YUM.

The casserole itself is perfect, but the home-fried onion rings on top? They are the icing on the cake. .

Now, you don’t have to make your own onion rings. You can use the kind from the bag/can. Or you could leave them off completely. But, will you believe me if I say that you can make them in the time it takes the beans to cook? Check out this video and see how simple it is: 

I hope that you all have a WONDERFUL holiday full to the brim of giving thanks, quality time with loved ones, and crazy good food. 

If you use this recipe (or another This Pilgrim Life recipe), on Thanksgiving, I’d love to see! Tag me on Instagram (@thispilgrimlife) or share it on the Facebook page. And if you enjoy this recipe (or any other), please come back and tell me! I LOVE comments and Google loves ratings 😉 Leave me some stars!

Instant Pot Healthy Green Bean Casserole

★★★★★ 5 from 1 review

• Author: Lisa @ This Pilgrim Life
• Total Time: 20 minutes
• Yield: 6-8 servings 1x
• Category: side
• Method: pressure cooker

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Description

This healthy green bean casserole is made from scratch in your Instant Pot! It’s so easy and delicious– you won’t be able to go back to the old way of making it!

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Ingredients

Scale 1x2x3x

• 1 tbsp butter
• 1 cup minced onions
• 3 cup chopped mushrooms
• 1/2 tsp kosher salt
• 2 lbs green beans
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour

Onion Rings

• 4 cups non-GMO canola oil (or other oil of choice)
• 1 yellow onion, sliced into thin rings
• 1 cup flour
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp fresh ground pepper
• water

Cook Mode Prevent your screen from going dark

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Instructions

1. Turn the Instant Pot on to Sauté. Melt the butter, then add the onions and mushrooms to the hot pot. Sprinkle on the salt, toss the onions and mushrooms in the butter, and then leave them alone for about 3-5 minutes until they begin to soften and brown.
2. Add the green beans to the Instant Pot and toss them with the onion/mushroom mixture. Pour in the chicken broth and add the remaining teaspoon of salt. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 2 minutes on high pressure.
3. Make the fried onion rings: Heat oil in a dutch oven or a heavy bottomed skillet to 375°. Stir together the flour and spices in a small bowl with a fork. Add 1 1/4 C water and stir with the fork until blended. Add additional water, a tablespoon at a time, until the batter is the consistency of Greek yogurt. (You want it thin enough to drizzle off a spoon and thick enough to coat the onion rings). Toss the onion rings in the batter, then carefully drop them into the hot oil. Work in batches so that the vegetables are not overcrowded in the pan. Fry for 2-3 minutes, or until the onion rings are crisp and brown. Remove to drain on a plate with a paper towel.
4. When the cook time is complete, quick release the pressure. Whisk together the heavy cream and flour, then pour it in the pot. Return the Instant Pot to Sauté, and let the cream sauce thicken slightly, about 5 minutes.
5. Pour the green bean mixture into a casserole dish and top with fried onions. Alternately, you can serve the green bean casserole from the Instant Pot– just add the fried onions to the pot before serving.

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Notes

If you would rather not fry your own onion rings, you can substitute them with ready-made bagged/canned fried onions, or leave them off completely.

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