Tired of the same old soggy, canned-soup green bean casserole? It’s time for a serious upgrade! This recipe transforms the holiday classic into a vibrant, flavorful side dish, all thanks to the magic of the Instant Pot. We’re talking crisp-tender green beans, a luxuriously creamy mushroom sauce made from scratch with tangy crème fraîche, and a glorious crown of homemade crispy fried onions. It’s the sophisticated, fresh take on a nostalgic favorite that will have everyone asking for the recipe. Best of all, it comes together in just 35 minutes!

Ingredients

• For the Green Bean Casserole
• 2 tbsp / 28g butter
• 1 yellow onion, thinly sliced
• Salt, to taste
• 8 oz / 225g button mushrooms, sliced
• 1¼ lbs / 567g green beans, trimmed and halved
• 2 cloves garlic, finely chopped
• 1 tsp / 5g Dijon mustard
• ½ cup / 120ml homemade vegetable broth
• 5 tbsp / 75g crème fraîche
• For the Crispy Onions
• 1 medium yellow onion, sliced into thin rings
• 2 tbsp / 15g tapioca flour
• Salt, to taste
• Pinch of ground black pepper
• 3 tbsp / 45ml coconut oil

Instructions

1. Directions
2. Set your Instant Pot to the “Sauté” function and melt the butter. Add the thinly sliced onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
3. Add the sliced mushrooms and a pinch of salt to the pot. Continue to sauté for another 5 minutes until the mushrooms have released their liquid and started to brown.
4. Press “Cancel” to turn off the heat. Stir in the green beans, chopped garlic, Dijon mustard, and vegetable broth.
5. Secure the lid, ensure the steam release valve is set to “Sealing,” and select “Manual” or “Pressure Cook.” Cook on high pressure for 1 minute.
6. Once the timer finishes, carefully perform a “Quick Release” by moving the valve to “Venting.”
7. Once the pin has dropped, remove the lid. Stir in the crème fraîche until the sauce is smooth and fully incorporated.
8. While the casserole is cooking, prepare the crispy onions. In a medium bowl, combine the onion rings, tapioca flour, salt, and black pepper. Toss well to ensure every ring is evenly coated.
9. In a large skillet, melt the coconut oil over medium-high heat. Once shimmering, add the coated onion rings in a single layer (work in batches if needed) and fry for 3-4 minutes per side, until golden brown and crisp.
10. Use a slotted spoon to transfer the crispy onions to a paper towel-lined plate to drain excess oil.
11. Transfer the finished green bean casserole to a serving dish, top generously with the homemade crispy onions, and serve immediately.

Nutritional Information

• Nutrition Per Serving
• Calories: 124
• Total Fat: 8.7g
• Net Carbs: 1.35g
• Protein: 3g
• Fiber: 3.3g

Pro Tips

• A 1-minute cook time with a quick release is crucial for tender-crisp green beans. Any longer and they will become mushy.
• To ensure your onions get perfectly crispy, don’t overcrowd the pan. Fry them in batches if necessary, allowing them space to brown evenly.
• No crème fraîche? Full-fat sour cream or heavy cream can be used as a substitute for a similarly rich and creamy sauce.
• For a make-ahead option, prepare the casserole through step 6 and refrigerate. When ready to serve, gently reheat on the “Sauté” function, then stir in the crème fraîche. Always fry the onions just before serving for the best texture.

FAQ

Q: How do I keep my green beans from getting mushy
A: The key is to pressure cook on high for only 1 minute and then perform an immediate quick release of the steam. This precise timing is crucial for achieving crisp-tender green beans instead of soft ones.

Q: Can I make this green bean casserole ahead of time
A: Yes. You can prepare the casserole without the crème fraîche and refrigerate it. When ready to serve, gently reheat it on the Instant Pot’s “Sauté” function, then stir in the crème fraîche. Always fry the onions just before serving for maximum crispiness.

Q: What can I use as a substitute for crème fraîche
A: If you don’t have crème fraîche, full-fat sour cream or heavy cream are excellent substitutes. They will provide a similarly rich and creamy texture to the sauce.

Q: Is this recipe gluten-free
A: Yes, this recipe is naturally gluten-free as it uses tapioca flour to create the crispy onion topping instead of traditional all-purpose flour.