• 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.
• 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.