If there was a dish to scream “homemade” American, it’s Green Bean Casserole. Ever since it was created in the 1950s, this classic side makes frequent appearances at holiday tables in the colder months. However, it’s main feature is something I was never too keen on: condensed cream of mushroom soup. So we’re going to make this better than ever by replacing that jiggly substance with the magic of Mushroom Better Than Bouillon! We’re also going to load it up with some rich dairy, taking it to the next level. To top it all off, my Instant Pot version will be done much quicker and simpler than the traditional way!
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Instant Pot Green Bean Casserole
Ingredients
- 4 (14.5-ounce) cans cut and/or French-style green beans (I used 2 cans of each), drained with 1 cup of juices reserved
- 1 teaspoon Mushroom Better Than Bouillon
- 8 ounces baby bella or white mushrooms, sliced
- 1/2 cup heavy cream or half-and-half
- 2-3 cups shredded mozzarella cheese
- 5-6 ounce package herb cheese (such as Boursin or Alouette or use 3/4 cup of my homemade version). You can also use 4 ounces (1/2 brick) of cream cheese.
- 6 ounce container fried onions, divided
Instructions
- After reserving the 1 cup of juices from the canned green beans, mix the teaspoon of Mushroom Better Than Bouillon in with it until it dissolves.
- Add the green beens and cup of green bean-shroom juice to the Instant Pot. Smooth out the beans with a spatula. If using, top with the mushrooms. Secure the lid, move the valve to the sealing position, hit Pressure Cook or Manual at High Pressure for 1 minute. Quick Release when done.
- Hit Cancel followed by Sauté and Adjust so it's on the More or High setting. Add the cream, shredded mozzarella (see Jeff's Tips), and herb cheese. Stir until all is melded together and well combined. Hit Cancel to turn the pot off.
- Stir in 1 1/2 cups of the fried onions. Then, top with the remaining fried onions and serve. Or...
- For a crispy finish: Top with the remaining fried onions, add the air fryer lid, hit Broil (400°) for 5 minutes and serve. Or, you can transfer to a casserole dish, top with the remaining fried onions and broil until browned (just keep an eye on it as all ovens vary).
Jeffrey's Tips
When adding the shredded mozzarella, start with 2 cups. If you decide you want it very thick (and extra cheesy) after stirring, then add the third cup of cheese.
Don't want mushrooms? Don't add them and use 1 teaspoon of any flavor of Better Than Bouillon in its place!
Bobbie
Hey Jeff! Love your dishes, they always turn out perfect! I have a question about this dish. Can it be made in a 3 quart? Just trying to plan out my Thanksgiving prep and I have 1 6 quart which will be in use and then I have my 3 quart.
Donna Kargol
Looks yummy! I see so many IP recipes that look delicious but I stop reading when I see canned soup listed as an ingredient. Thanks for coming up with an alternative. Can fresh green beans be used in place of canned?
Kimberly
This looks and sounds AMAZING! BUT I’m not too keen on canned green beans, could I use frozen whole green beans and use a cup of water with the mushroom btb instead? And what adjustments to cooking time would I need to make? Thanks Jeffrey, you’re the BEST!
Cindy Miller
Jeffrey, I’d like to make this for Thanksgiving, however my son has celiac. Do you have any recommendations for the fried onion replacement as I’m sure there’s flour in them? I love all your recipes and have all your books!! i also follow your site!! Thanks for all the inspiration! ❤
Jeffrey
You can use gluten-free fried onions which they sell in markets and online 😉
Peg Mason
Thanks Jeffrey! Two questions: Could you use frozen green beans? Could you make it ahead of time? Thanks so much. – Peg
MaryAnn Baumgarden
This sounds really, really good. Asking a lot, but any way to include nutrition info? My husband uses an insulin pump & needs to input carb count before each meal. Thank you so much for sharing .
Michelle Stewart
Verywellfit . com has a recipe analyzer that will give you a nutrition label for a recipe. I use it all the time.
Christy Lozano
This looks delicious! Where do you find/buy all the special flavors of BTB though? The only ones I find are Vegetable, Chicken and beef.
Robin T
Tasty, but to me, lacked a little salt and pepper which I added the second batch. I might add some cheddar the third time. Great recipe. We love your channel. Thanks!!!
Annika
Can I use fresh green beans and how would I change the cooking time and amounts?
Natasha Boozer
How many people does this serve?
Michelle Belle
Amazingly delicious! I will never go back to the old way of making this. My family always loves dinner anytime I make one of Jeffrey Eisner’s creations, so thank you for all you do!
Bill Hoyt
If you were to modify this recipe to use fresh green beans what would your changes be? Love your website and recipes
Karen Caldwell
My Sister, who met you at a book signing in Central Florida, made this for Thanksgiving and it was so delicious that the entire family has asked her to make it for Christmas too! It’s keto friendly too!
Jeffrey
How wonderful!
Vanessa Blevins
My son is a die hard green bean casserole lover. I made this at Thanksgiving and it’s a MUST! making it right now for Christmas. Thank you for this recipe!
Kat
Can fresh beans be used?
Dianne Perkins
Yes! Fresh are best. I pressure for 0-1 minutes depending on the crunch that I want. Pressure release right away.
Tracy
Sounds wonderful! I’ll be honest in saying I sampled a geen bean casserole at a potluck last Thanksgiving made with fresh beans, which I thought I would love, but no it didn’t hit the spot for me. Yay for canned beans here, and I’ll try your sauce suggestions!
Barbara
I also would like to know, can you use fresh green beans?