Green Bean Casserole Pressure Cooker Style
This quick pressure cooker green bean casserole fuses nostalgic flavors with weeknight ease — creamy, savory, and topped with a golden onion crunch in under 30 minutes.
Equipment
- 1 Pressure cooker electric preferred
Ingredients
Main ingredients
- 2 cans (15 oz) Cut green beans drained
- 1 can (10.5 oz) Condensed cream of mushroom soup
- ¾ cup Milk
- 1 can (2.8 oz) French fried onions for topping
- Salt and pepper to taste
Instructions
Instructions
- Drain your green beans well then toss ‘em into the pressure cooker pot.
- Pour in the condensed cream of mushroom soup and add the milk. Stir until everything’s blended smooth.
- Season with salt and pepper. Give one last stir so it all feels evenly spread.
- Lock your lid and make sure the float valve is set to seal. Bring your cooker up to pressure and wait for that float valve to pop.
- Once pressure builds, set your timer for 3 minutes on high pressure. When time’s up, do a quick release so it stops cooking right away.
- Carefully open the lid and give your casserole a gentle stir. Sprinkle the French fried onions on top then put the lid back on but don’t pressurize. Let the onions sit covered for 5 minutes to get that crispy tender pull taste with a little steam on top.
Notes
Use a quick release to avoid overcooking the beans. Add French fried onions only after pressure cooking ends to maintain crunch. For extra richness, stir in a splash of soy sauce or Worcestershire before cooking.