A quick and easy Instant Pot green bean casserole. The perfect Thanksgiving side dish classic.
Shopping List:
34 ounces frozen green beans
1 tbsp. olive oil
1 medium sweet onion, diced
2 tbsp. minced garlic
2 tbsp. butter
1 1/4 cups chicken broth
Salt and black pepper to taste
6 ounces bacon bits
16 ounce can of cream of mushroom soup
French fried onions
Directions:
Remove lid from Instant Pot.
Press the saute button on high heat. Press start.
When the display read hot, add the oil.
Add the onions with a pinch of salt. Saute 5-7 minutes until softened.
Add the garlic and stir 45 seconds until fragrant.
Add the button and the chicken broth.
Add the frozen green beans, cream of chicken soup and the bacon bits. Toss.
Replace the lid making sure the pressure valve switch is set to the seal position.
Press the cancel button then the pressure cook/manual button and set to high pressure. Adjust cook time to 6 minutes. Press start.
When done, do a quick release by moving the pressure valve/switch to the vent position and wait for the lid pin to drop before removing the lid.
Remove the lid. Add the heavy cream then toss.
Transfer to a baking sheet/pan and top with French fried onions.
Bake in a 350F oven 10 minutes until the fried onions are brown and crispy.
Serve and enjoy.
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