This easy Instant Pot green bean casserole with bacon recipe tastes amazing! Loaded with bacon and crispy fried onions you’ll want to make a double batch!
If you’re like me and love this nifty device too you should try this bacon filled Instant Pot green bean casserole recipe! A great one of our side dish Instant Pot recipes. (originally published 9/17, affiliate links present)
This dish is a must during Thanksgiving and Christmas time. I have always made it in the oven but last year I didn’t have a lot of room in there because of all the other dishes so I thought I’d try it in my pressure cooker!
I think there are two tricks to why this tastes so good. The bacon, and using frozen green beans instead of canned.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
I just used my easy green bean casserole recipe and adapted it for my Instant Pot.
Of course since this isn’t put into the oven it will not get that crispy fried green bean taste on the top.
So if this is a must I would opt for the link above that is cooked in the oven.
Instant Pot Green Bean Casserole
This is what I used to make pressure cooker green bean casserole
- Frozen green beans
- portabello are best
- Chicken broth
- Salt and pepper
- Half and half
- Fried onions in the can
- or you can make homemade crispy fried onions
If you want to brown the top just throw into a baking dish and under your broiler for a few minutes. Transfer to a pretty serving dish and serve, or use a trivet on your table because it will be hot. If this is for the holiday season you could combine these two favorites to make green bean mashed potato casserole too.
We made homemade cream of mushroom soup for this, canned doesn’t work as well.
I have made this with canned cream of mushroom soup but it turns out much better with homemade cream of mushroom soup.
Pressure cookers sometime have “a thing” with condensed soups so I’d recommend following this recipe.
- You may never buy canned again after this. 😉
I think it is because canned condensed soups are really thick. There is a trick to thinning it out enough so your pot won’t display the dreaded burn notice.
- Since I have been creating easy Instant Pot Thanksgiving recipes for years I pretty much have a good grasp on it. I’ve used it to make Instant Pot ground beef stroganoff and that was amazing.
However it does take some tinkering and for this is just easier to use homemade.
In my many trials to get this perfect this is what I’ve found. Homemade mushroom soup and frozen green beans are a must.
- Fresh green beans are great if you’re just steaming them with some bacon as a side dish, but with the soup mixture frozen works best.
If you aren’t a big bacon fan…I don’t think we can be friends. LOL. No, you can just omit that if you choose (why, I don’t know).
Like I said, I used to use canned green beans because I just didn’t think about it. BUT after using frozen green beans instead I was convinced that it makes a huge difference.
- Another perk is the end result looks a lot prettier too. It’s not a ball of mush. Another yet is that it seems to taste fresher with beans. Choose either way but if you haven’t tested it I suggest you at least try it once.
You can make this in the slow cooker function for 2 hours too. The same as most other crockpot green bean casserole recipes suggest but the beauty of the Instant Pot is that it gets done faster so I like the pressure cooker function.
I will say the bottom gets a bit brown but isn’t too hard to clean (just soak it right away).
You can check out my post on how to clean your Instant Pot if you’re new to it and have any issues.
Looking for more Instant Pot side dishes?
If making Ninja Foodi green bean casserole with that machine, it’s just as quick and easy:
- Follow directions as directed below
- we’re using a homemade cream of mushroom recipe vs. canned
- When done sprinkle fried onions on the top
- could add some parmesan cheese too
- Close air crisp lid and set to 400 degrees for 3 minutes to lightly brown top
- Add additional minutes
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Instant Pot Green Bean Casserole Recipe
- If adding fresh bacon: Spray the inside of your Instant Pot with non stick spray. Dice bacon, set to saute, and cook until bacon is lightly browned. Drain grease (can leave in for flavor but it will be greasier at the end when done). Or just use 1/2 c. bacon bits and skip this step. Deglaze pot and turn pot off.
- If not adding bacon: Set pressure cooker to saute and add butter, melt. Add diced onion and garlic. Season with salt and pepper and cook for about 2 minutes.
- Add mushrooms and saute until they have released some of their juices and liquid has evaporated. Add flour and stir so everything is combined.
- Pour in the broth and half & half and stir until well combined. Allow to simmer until sauce has thickened to gravy-like consistency.
- Lastly add the frozen green beans, stir. Then place lid on pressure cooker and seal vent.
- Cook on pressure function, high for 5 minutes. Then do a quick release.
- To thicken again set the pot to saute once again. Allow to bubble and let some of the liquid to evaporate and thicken up. If you'd like it thicker add 1 tbsp cornstarch in a bowl with some of your hot liquid. Whisk together until smooth and add into pot. Stir and it will thicken more.
- Remember it will thicken as it sits and cools too so don't overdo the cornstarch/flour.
- Serve topped with fried onions!