- 1 cup cold half-and-half
- 3/4 cup chicken broth, divided
- 2 tablespoons cornstarch
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onions
- 1 (8 ounce) package sliced button mushrooms
- 1 pound fresh green beans, trimmed
- 1 (6 ounce) can crispy fried onions, divided
- 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(R)) 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.
06/26/2019
recipepes.com
nstant pot® green bean casserole, recipe
PT15M
PT1H
5
455 calories
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