Ready in about Half-hour, this Fast Pot Green Bean Casserole has all the flavour you’re keen on in your favorite Thanksgiving side dish but is prepared in a fraction of the time! No oven space needed!

Who doesn’t love homemade green bean casserole for Thanksgiving? Like from scratch. We’re talking béchamel sauce, the entire nine yards.

But on Thanksgiving, most of us only have like three yards in us, not nine.

Because there’s a lot food prep to take into consideration on Thanksgiving, my motto is to spend the time where it’s price it (i.e. turkey and mashed potatoes IMO) and find time savers for the remainder.

Enter, the Fast Pot. I’m an enormous fan of benefiting from slow cookers and Fast Pots on Thanksgiving as it saves precious oven space, which is a hot commodity on Thanksgiving.

So I made a decision to take my beloved homemade green bean casserole recipe and tweak it to make an Fast Pot version. The decision is:

• stuffed with flavor – think garlic, umami, and thyme
• still creamy and wealthy tasting
• great texture from the crispy fried onions
• ready in about Half-hour
• no oven space obligatory 
• lower than 5 minutes of prep time
• worthy of a Thanksgiving table

Ingredients You’ll Need

Notes on Ingredients

mushrooms: i take advantage of cremini or baby bella mushrooms because they’re more flavorful (hi umami) than white button.

green beans: purchase pre-washed, pre-trimmed green beans for an time beyond regulation saver

vegetable broth: you could possibly also use chicken broth for flavor if nobody who might be eating it’s vegetarian / vegan

heavy cream: adds richness

milk: this plus the heavy cream helps give it that béchamel – like richness.

parmesan cheese: this adds more umami flavor to the dish

crispy fried onions: a non-negotiable for green bean casserole – adds salty flavor and satisfying crunchy texture

thyme: adds a sweet, earthy, herbaceous flavor

garlic: the smell of garlic + butter + mushrooms sautéing gets me each time. don’t skip the garlic!

butter: I typically use unsalted when cooking but salted is delicious too!

salt & pepper: not pictured but still vital for enhancing flavor

cornstarch: helps thicken the sauce 

Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission)

Fast Pot

Baking dish

The right way to Make Fast Pot Green Bean Casserole

1. Sauté mushrooms. Set Fast Pot to sauté function for 10 minutes. Add olive oil and once oil is heated, add mushrooms and sauté, stirring mushrooms halfway through, until tender and browned, about 8 minutes.
2. Add aromatics to the mushrooms. Add garlic, butter, and thyme and set to sauté until butter is melted, about 1-2 minutes. Season with salt and pepper, to taste.
3. Pressure cook the green beans. Add green beans and vegetable broth. Secure lid onto Fast Pot. Close the steam vent (needs to be set to sealing). Set to high manual pressure for 3 minutes.
4. Make the cream sauce. In a small mixing bowl, whisk together cream, milk, Parmesan cheese, and cornstarch until combined.
5. Quick release pressure. After pressure cook is finished, use quick release valve to release steam. Once pressure is released, open lid and strain out the remaining liquid.
6. Make it creamy. Stir within the cream mixture and set to sauté until mixture begins to bubble and thicken, about 1-2 minutes. Season with salt and pepper, to taste.
7. Make it crunchy. Pour green beans right into a casserole dish and top with crispy fried onions.
8. Optional: Brown the fried onions. Preheat broiler on low and place casserole dish under broiler until onions are browned, about 1-2 minutes.

Expert + Time SavingTips

1. Buy pre-washed, pre-trimmed green beans.
2. Buy sliced cremini mushrooms
3. Should you can put your oven broiler on low to brown the onions, achieve this. Or make sure to check every minute so that they don’t burn! 
4. You’ll want to drain out the additional broth after green beans have pressure cooked so that you simply don’t find yourself with a soggy casserole!

Recipe FAQs

How far prematurely are you able to make green bean casserole?

You possibly can make the green bean casserole up to 3 days prematurely and store it covered within the refrigerator. Let the dish cool before storing within the fridge. While you’re able to reheat, let it sit out at room temperature for Half-hour then bake, covered with foil, at 350 degrees F until warmed throughout, about 15-Half-hour. Top with fresh crispy fried onions. 

How do I keep green bean casserole from getting mushy?

You’ll want to not add an excessive amount of liquid. That’s why it’s vital to empty out the broth/liquid from the green beans pressure cooking. Should you need cream mixture must thicken more, add more cornstarch / sauté longer.

What happens for those who put oil within the Fast Pot?

You possibly can safely add small amounts of oil to the Fast Pot! The oil will show you how to sauté the mushrooms on this recipe.

Can I leave green bean casserole out overnight?

No. Don’t leave your casserole out at room temperature for greater than two hours to avoid any bacteria growth.

What primary dish goes with green been casserole?

So many primary dishes pair perfectly with green bean casserole!

Listed below are a couple of:

Air Fryer Whole Chicken

Air Fryer Salmon (Fresh or Frozen)

Slow Cooked Salmon

Do people eat green bean casserole on Thanksgiving?

Yes! It’s an iconic Thanksgiving side dish that’s over 65 years old! It’s highly regarded within the midwest too. 

Are you able to overcook green beans within the Fast Pot?

You possibly can! Should you overcook green beans be certain to cut back the pressure cook time – this recipe only calls for 3 minutes of pressure cooking.

How do you store casserole leftovers?

Green bean casserole leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days.

Can I freeze green bean casserole?

Yes! Let the casserole cool completely and canopy with plastic wrap and foil and freeze as much as two weeks. To serve, preheat oven to 350 degrees F, remove plastic wrap and foil. Cover with recent foil and bake until heated through, about 45 minutes. Uncover, top with fried onions and bake until casserole is bubbling, about 20 more minutes.

For more Thanksgiving inspiration, try my other recipes below!

Fast Pot Cream of Mushroom Soup

No Bake Pumpkin Cheesecake (vegan and gluten-free)

Slow Cooker Baked Apples

Vegetarian Stuffed Acorn Squash

Naturally Sweetened Cranberry Sauce

Slow Cooker Mushroom Stuffing

Slow Cooker Pumpkin Bread Pudding

Sweet Potato Mac and Cheese

Fall Harvest Salad Stuffed Acorn Squash

Should you like this recipe, please make sure to comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, make sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you essentially the most delicious (and most beautiful) dish! The unique post was published November 2019. 

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Description

Ready in about Half-hour, this Fast Pot Green Bean Casserole has all the flavour you’re keen on in your favorite Thanksgiving side dish but is prepared in a fraction of the time! No oven space needed!

• 2 tablespoons olive oil
• 1 lb. sliced cremini mushrooms (Baby Bella mushrooms)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 4 fresh thyme sprigs, chopped (about 1 1/2 teaspoons)
• Salt and pepper
• 2 lbs. green beans, washed and trimmed
• 1 1/2 cups vegetable broth
• 3/4 cup heavy cream
• 2/3 cup milk
• 1/2 cup parmesan cheese
• 2 tablespoons cornstarch
• 1 cup crispy fried onions

1. Set Fast Pot to Sauté function for 10 minutes. Add olive oil and let heat for 1-2 minutes. Add mushrooms and sauté, stirring every jiffy, until browned and tender, about 8 minutes.
2. Stir in butter, garlic and thyme and set to Sauté until butter is melted, about 1-2 minutes. Season with salt and pepper.
3. Add green beans and vegetable broth. Secure lid onto Fast Pot. Close the steam vent (needs to be on sealing). Set to manual high pressure for 3 minutes.
4. Within the meantime, in a small mixing bowl, whisk together cream, milk, parmesan cheese, and cornstarch.
5. After pressure cook is finished, use quick release valve to release steam.
6. Once pressure is released, open lid and drain out remaining broth / liquid.
7. Stir in cream mixture and set to Sauté until mixture begins to bubble and thicken, about 1-2 minutes. Season with salt and pepper, to taste.
8. Pour green beans into casserole dish. Top with crispy fried onions.
9. Optional: Place casserole dish under broiler on low until onions are browned, about 1-2 minutes.

Notes

1. Green bean casserole leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days.
2. You possibly can make the green bean casserole up to 3 days prematurely and store it covered within the refrigerator. Let the dish cool before storing within the fridge. While you’re able to reheat, let it sit out at room temperature for Half-hour then bake, covered with foil, at 350 degrees F until warmed throughout, about 15-Half-hour. Top with fresh crispy fried onions.
3. To freeze: let the casserole cool completely and canopy with plastic wrap and foil and freeze as much as two weeks. To serve, preheat oven to 350 degrees F, remove plastic wrap and foil. Cover with recent foil and bake until heated through, about 45 minutes. Uncover, top with fried onions and bake until casserole is bubbling, about 20 more minutes.
4. Should you can put your oven broiler on low to brown the onions, achieve this. Or make sure to check every minute so that they don’t burn!
5. You’ll want to drain out the additional broth after green beans have pressure cooked so that you simply don’t find yourself with a soggy casserole!

• Prep Time: 3 minutes
• Cook Time: Half-hour
• Category: Side Dish
• Method: Fast Pot
• Cuisine: Thanksgiving

Keywords: easy pot green bean casserole, green bean casserole in easy pot