Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 2-3 minced garlic cloves
  • 1 cup chicken broth
  • 4-5 cups fresh green beans (Stems removed)
  • salt and pepper to taste
  • 10.5 oz cream of chicken or mushroom soup (I use homemade. See notes.)
  • 1 tablespoon flour
  • 1-2 teaspoons water
  • 1 cup mozzarella cheese (Cut into small cubes)
  • 1/2 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup panko breadcrumbs
  • 1 1/2 cups french fried onions
  • cooking spray

Instruction

  • Place the Instant Pot on the Sauté function. Add the olive oil and garlic.
  • Cook until the garlic becomes fragrant.
  • Add the chicken broth and green beans to the pot. Add salt and pepper to taste.
  • Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes.
  • When the Instant Pot indicates it has finished, quick release the steam and drain the broth from the green beans. Keep the green beans in the pot. Turn the Instant Pot to the sauté function.
  • Combine the flour and water in a small bowl to create a slurry. Add the slurry to the pot along with the cream of mushroom or chicken soup.
  • Add half of the shredded cheese and stir.
  • Cook for a couple of minutes until the cheese has melted.
  • Place the mozzarella cubes throughout the casserole.  Top with the remaining shredded cheese, panko breadcrumbs, and fried onions.