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Instant Pot Green Bean Casserole with Cheese

My favorite time of year is finally here. Yes, I love every single thing about the holiday season. Most of all I love all of the yummy food and treats. This green bean casserole recipe is not just for the holidays. This dish is so scrumptious you will likely want to eat it any time of the year.

instant pot green bean casserole with cheese

Why did I use an Instant Pot? Well because I wanted to. Surely, you can make green bean casserole without an Instant Pot. Just like you make a ton of other recipes without an Instant Pot. I love using my Instant Pot because it is convenient for me and my lifestyle. Pressure cookers also do a great job of producing immense flavor. A lot of my fellow Instant Pot fans will agree with me there.

I like being able to set something to cook and then walk away. The experience is different than a slow-cooker because I don’t have to wait several hours for the meal to complete. I can maybe do a load of laundry and come back or cook other side dishes or meals in the meantime.

instant pot green bean casserole with cheese

These perks come in really handy for holidays like Thanksgiving and Christmas. I am usually responsible for a few different menu items for our family holiday celebrations. Cooking could very well turn out to be an all day event for several different reasons, varying oven temperatures required for baked items, the time it takes to properly prep certain dishes, etc. Having a stand-alone appliance can help out a lot.

instant pot green bean casserole with cheese

This green bean casserole may be a little different than what you are used to. I added shredded cheese. I couldn’t resist! If you are dairy-free or vegan, simply omit the ingredient. The casserole is still such an amazing side dish. I love to remix my favorite childhood recipes from time to time.

instant pot green bean casserole with cheese

More Holiday Recipes:

Instant Pot Cranberry Sauce

instant pot homemade cranberry sauce

Instant Pot Turkey Breast

intstant pot turkey breasts with gravy on a white plate

Instant Pot Garlic Mashed Potatoes

instant pot mashed potatoes in 3 bowls

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instant pot green bean casserole with cheese in a serving dish
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5 from 15 votes

Instant Pot Green Bean Casserole with Cheese

Instant Pot Green Bean Casserole with Cheese is a quick and easy pressure cooker recipe with fried onions, cream of mushroom soup and cheesy goodness.
Course dinner, lunch, Side Dish
Cuisine American
Keyword instant pot green bean casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Calories 275kcal

Ingredients

  • 4-5 cups fresh green beans stems removed
  • 10.5 oz cream of mushroom soup You can use any "cream of." I often use homemade. See notes.
  • 2-3 garlic cloves chopped
  • 1 cup mozzarella cheese, part skim cut into small cubes
  • 1/2 cup mozzarella cheese, part skim shredded
  • 1 cup sharp cheddar cheese shredded
  • 1/3 cup panko breadcrumbs
  • 1 1/2 cup french fried onions
  • salt and pepper to taste
  • cooking spray
  • 1 tbsp flour
  • 1-2 tsp water
  • 1 tsp olive oil

Instructions

  • Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
  • Cook until the garlic becomes fragrant.
  • Add the cream of mushroom soup and green beans to the pot. Add salt and pepper to taste.
  • Close the pot and seal. Cook in Manual High-Pressure Cooking for 15 minutes.
  • When the Instant Pot indicates it has finished, quick release the steam. 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.
  • 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. Serve.

Optional Steps (for crunchy topping)

  • Preheat oven to 425 degrees.
  • Remove the green bean casserole from the pot after adding the flour water slurry 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

Notes

I didn't add any water or broth to the Instant Pot for the green beans. The soup was enough for me. If you wish you can add a cup of water or broth and drain it before baking
I purchase blocks of cheese and do the grating and shredding on my own. The cheese melts a lot better this way, vs purchasing pre-shredded cheese.
You can find my Homemade Cream of Chicken Soup Recipe here. For this recipe you would need 1 1/3 cups.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 275kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g
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Recipe Rating




Michael Charles Clark

Sunday 23rd of February 2020

Extremely easy to put together and the children really enjoy this dish

staysnatched

Monday 24th of February 2020

Awesome! So good to hear!

Marsha

Tuesday 17th of December 2019

Perfect I needed the info on using frozen beans. Thank you.

staysnatched

Thursday 19th of December 2019

You're welcome! Enjoy.

David M

Sunday 24th of November 2019

Love the recipe! If using FROZEN Green Beans, would there be any changes to the pressure cooking times? If adding a cup of water to the bean/soup mixture and we “drain” after pc-ing, as you suggest, wouldn’t we be also draining all the flavor from the mushroom/ bean mixture ? Could we just saute to reduce, or would that make the green beans mushy? While I do have a few of the older models of IP’s, this recipe sounds ideal to try out in my New IP Duo Crisp! Thanks, in advance and Happy Holidays!

staysnatched

Monday 25th of November 2019

I wouldn't change the time for pressure cooking. Typically, using frozen will just take longer for the pot to come to pressure. I would follow the recipe as it's written, but if you have concerns you can try it your way without draining.

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Saturday 28th of September 2019

Thanks for sharing.

Robert Srigley

Sunday 3rd of March 2019

I assume that you use a can of undiluted condensed cream of mushroom soup, correct? Your directions say add the soup.

staysnatched

Sunday 3rd of March 2019

Correct. You don't need to dilute the soup.