Instant Pot® Green Bean Casserole

Name: Instant Pot® Green Bean Casserole
Total time: 45
Yield: 6
Ingredients: 1 cup cold half-and-half; ¾ cup chicken broth, divided; 2 tablespoons cornstarch; 1 teaspoon Worcestershire sauce; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; ½ cup chopped onions; 1 (8 ounce) package sliced button mushrooms; 1 pound fresh green beans, trimmed; 1 (6 ounce) can crispy fried onions, divided

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

6 servings

•

1 cup cold half-and-half
•

¾ cup chicken broth, divided
•

2 tablespoons cornstarch
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1 teaspoon Worcestershire sauce
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½ teaspoon salt
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½ teaspoon ground black pepper

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1 tablespoon olive oil
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1 tablespoon unsalted butter
•

½ cup chopped onions
•

1 (8 ounce) package sliced button mushrooms
•

1 pound fresh green beans, trimmed
•

1 (6 ounce) can crispy fried onions, divided

Instructions

Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.