Pressure Cooker Green Bean Casserole
- Bread Crumb Topping
- 1 tablespoon unsalted butter
- ¾ cup panko breadcrumbs
- ¼ teaspoon salt
- pinch black pepper
- 4 tablespoons unsalted butter
- ½ small yellow onion, minced
- 8 ounces fresh mushrooms, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon soy sauce
- 2 pounds fresh green beans
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
For best results, we recommend using:
- Set pressure cooker to Sauté setting on Normal heat.
- Melt 1 tablespoon unsalted butter in steel pot of pressure cooker. Add panko bread crumbs, ¼ teaspoon salt, and a pinch black pepper and stir until bread crumbs are golden brown, 2 to 3 minutes, watching them carefully so they don't burn. Transfer bread crumb topping to a bowl and wipe out steel pot.
- Return steel pot to pressure cooker.
- Melt 4 tablespoons butter in pressure cooker set to Sauté on Normal heat. Cook onion, mushrooms, and garlic until soft, about 5 minutes; stir in flour until mixture is thick and pasty. Stir chicken broth, heavy cream, and soy sauce into onion mixture, using a whisk if needed to remove any flour clumps. Continue stirring until thickened, 1 to 2 minutes.
- Stir green beans, ¾ teaspoon salt, ½ teaspoon pepper, and nutmeg into onion mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure. Press Cancel.
- Press Sauté button and cook on High until liquid has reduced to the consistency of cream of mushroom soup, 3 to 5 minutes. It will also thicken as it cools.
- Transfer the entire casserole to a dish and add bread crumb topping or serve directly onto plates and add bread crumb topping.
This can easily be turned into a vegetarian dish by substituting vegetable broth for the chicken broth.
You can use fresh or frozen green beans for this dish. If using frozen, defrost them at room temperature for about 10 minutes before cooking.
What others are saying
April Avila says:
This was delicious. I don't like mushrooms at all. This is very tasty, my new favorite green bean casserole dish. The breadcrumb topping is fantastic.
Alice Rodriguez says:
I reduced the broth by 1 cup, used coconut cream (cream, not milk) and coconut aminos as a swap. I reduced the cooking time by one minute, placed the beans in a casserole dish and grilled/crisped those gluten free panko crumbs. Yes, it was slightly sweet, but not in a bad way. We will do this again and add more garlic/onion to crisp. Thanksgiving will be so good this year. We make the veggies the stars of our Thanksgiving meal.
Kate Treadway says:
This tasted pretty good but but the liquid didn't reduce and thicken like it should have and the beans were overcooked because I had to cook them so long. I'm going to use the leftovers with the leftover turkey and heat it in the oven. I think I will reduce the amount of broth next time I make this.
Nathalie D says:
You had me at frozen green beans! There's no shame in my frozen veggie game and I'm so happy to have found a recipe that makes it work wonderfully. This is a great side dish for Sunday dinner and it took me under 30 minutes to make. Soy sauce and nutmeg may seem out of place, but I used both ingredients and believe the recipe as a whole came out fantastic. Bonus: the bread crumb topping!
Antonia George says:
This recipe reminds me of my grandmas classic green bean casserole. She would not believe me if I told her I made this in a pressure cooker. It was ready in under 30 minutes, which is a win for me. I'll definitely be bringing this to Thanksgiving dinner.