
Instant Pot Green Bean Casserole with Cheese

https://www.staysnatched.com/instant-pot-green-bean-casserole-cheese/?fbclid=IwAR112dDECugJW1_10APhDfxQ-dlm39E52WoD1eeomYl343vR8NZdQDyhK1M
Instant Pot Green Bean Casserole with Cheese
https://www.staysnatched.com/instant-pot-green-bean-casserole-cheese/?fbclid=IwAR112dDECugJW1_10APhDfxQ-dlm39E52WoD1eeomYl343vR8NZdQDyhK1M
Steps
- 1
Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
- 2
Cook until the garlic becomes fragrant.
- 3
Add the cream of mushroom soup and green beans to the pot. Add salt and pepper to taste. *I didn't add any water or broth to the Instant Pot for the green beans. The soup was enough for me. If you wish you can add a cup of water or broth and drain it before baking.*
- 4
Close the pot and seal. Cook in Manual High-Pressure Cooking for 15 minutes.
- 5
When the Instant Pot indicates it has finished, quick release the steam. Turn the Instant Pot to the sauté function.
- 6
Combine the flour and water in a small bowl to create a slurry. Add the slurry to the pot.
- 7
Add half of the shredded cheese and stir.
- 8
Cook for a couple of minutes until the cheese has melted.
- 9
Place the mozzarella cubes throughout the casserole. Top with the remaining shredded cheese, panko breadcrumbs, and fried onions. Serve.
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