Green Bean Casserole in Instant Pot

Thanksgiving is just around the corner, and that means it’s time to start thinking about recipes. This Creamy Instant Pot Green Bean Casserole with Bacon is perfect for Thanksgiving or any other special occasion.

It’s easy to make, and it’s sure to please everyone at the table.

Plus, it’s a great way to use your Instant Pot. So don’t wait – start cooking up this delicious casserole today!

I shared a simple green bean casserole recently, but this Instant Pot green bean casserole is definitely my go-to.

I’ve dressed it up with bacon and cheddar cheese, but if you are more of a purist, you can easily omit that.

With holidays like Thanksgiving and Christmas (where green bean casserole is traditionally served), there are often many dishes that need to be cooked in the oven.

Which is another reason to LOVE the Instant Pot. My philosophy is if I can use the Instant Pot, I should!

Ingredients:

• 2 tablespoon butter
• 20 ounces frozen green beans
• Salt (about 1 teaspoon – to taste)
• Black pepper (about 1 teaspoon – to taste)
• 1 cup broth – I used Better than Boullion Vegetable broth, but chicken is a great option, too
• 1 container cream of mushroom soup
• 1/2 cup bacon bits
• 1/2 cup milk
• 1 tablespoon flour
• 1/2 cup shredded cheddar cheese
• Crispy onions and parmesan cheese (about 1.5 cups of crispy onions and 1/2 cup parmesan cheese)

Directions

• Turn Instant Pot to saute and melt butter.
• Add green beans, season with salt and pepper, and saute for a couple of minutes.
• Add the broth, cream of mushroom soup, and bacon bits.
• Cook for 7 minutes on manual high pressure.
• Use quick pressure release to release the pressure.
• While the pressure is releasing, whisk together milk and flour until smooth.
• Once pressure is released, switch the Instant Pot to saute on low.
• Whisk milk mixture into the casserole until smooth.
• Add in cheddar cheese and stir until smooth.
• Stir until you reach desired consistency.
• Mix together crispy onions and parmesan cheese

IF YOU HAVE A CrispLid

• Add crispy onion mixture on top
• Use CrispLid at 500 degrees for 3-4 minutes.

IF YOU DON’T HAVE A CRISPLID

• Transfer casserole to a baking dish and top with onion topping.
• Broil in the oven for 1-2 minutes.

Variations

• Use a different kind of cheese – a lot of people seem to like mozzarella cheese
• Add mushrooms
• Add cranberries

Mealthy CrispLid + Coupon

When I make this recipe, I used my Mealthy CrispLid. If you’ve never heard of this, it’s pretty much my favorite Instant Pot accessory.

It essentially is a lid that turns your Instant Pot into an Air Fryer.

But my favorite use for it? Crisping things up.

I would always get annoyed when I would have to transfer something in my Instant Pot to another dish so I could crisp it up.

The CrispLid makes it a breeze! I used it with this recipe, and the top was nice and crispy in about three minutes.

Of course, you can make it without the CrispLid, but if you find yourself in the situation I described often, this might be something to add to your wishlist.

You can use the code CLARKSCONDENSED to get $10 off orders of $59.95 or more on Mealthy.com!

Topping Alternatives

Don’t like the crispy onion strips on top? These are my favorite, but I know they aren’t for everyone!

• Sprinkle cheese and crisp it up
• Bread crumbs
• Crushed up pork rinds (this would be a good option to make this lower carb/keto-friendly)
• Bacon bits

What to Serve with Instant Pot Green Bean Casserole

• Turkey
• Turkey Breast
• Instant Pot Mashed Potatoes
• Rolls
• Cranberry Sauce
• Ham
• Chicken breasts
• Yummy Potatoes

What Instant Pot do you use?

I have the Instant Pot DUO60 7-in-1. Love it! It’s worked like a charm for about three years now.

What if I don’t want to use canned cream of mushroom soup?

I totally get that! Fortunately, there are some GREAT homemade cream of mushrooms soups out there. This one from Taste of Home looks wonderful. I also really like Pacific Organic Cream of Mushroom Soup.

Can I use fresh green beans?

I’m all about fresh vegetables, however, fresh or canned green beans will get overcooked and too mushy in this recipe. Definitely use frozen.

How can I make this vegan?

Omit the bacon and cheese. Make sure you use a vegetable-based broth.

How many servings is this?

This makes about 10-12 servings.

Instant Pot Green Bean Casserole

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• 2 tablespoon butter
• 20 ounces frozen green beans
• Salt (about 1 teaspoon – to taste)
• Black pepper (about 1 teaspoon – to taste)
• 1 cup broth – I used Better than Boullion Vegetable broth, but chicken is a great option, too
• 1 container cream of mushroom soup
• 1/2 cup bacon bits
• 1/2 cup milk
• 1 tablespoon flour
• 1/2 cup shredded cheddar cheese
• Crispy onions and parmesan cheese (about 1.5 cups of crispy onions and 1/2 cup parmesan cheese)

Instructions

1. Turn Instant Pot to saute and melt butter.
2. Add green beans, season with salt and pepper, and saute for a couple of minutes.
3. Add the broth, cream of mushroom soup, and bacon bits.
4. Cook for 7 minutes on manual high pressure.
5. Use quick pressure release to release the pressure.
6. While the pressure is releasing, whisk together milk and flour until smooth.
7. Once pressure is released, switch the Instant Pot to saute on low.
8. Whisk milk mixture into the casserole until smooth.
9. Add in cheddar cheese and stir until smooth.
10. Stir until you reach desired consistency.
11. Mix together crispy onions and parmesan cheese

IF YOU HAVE A CrispLid

• Add crispy onion mixture on top
• Use CrispLid at 500 degrees for 3-4 minutes.

IF YOU DON’T HAVE A CRISPLID

• Transfer casserole to a baking dish and top with onion topping.
• Broil in the oven for 1-2 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 770mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 11g

Everything is better with bacon, right? This dish is no exception.

The smoky flavor of the bacon takes this classic green bean casserole to another level. If you’re looking for a delicious and easy holiday side dish, look no further!

This Creamy Instant Pot Green Bean Casserole with Bacon will be a hit with your family and friends.

Other recipes you may enjoy:

• Instant Pot Sweet Carrots
• Instant Pot Creamy Chicken Noodle Soup
• Instant Pot Funeral Potatoes

The post Creamy Instant Pot Green Bean Casserole with Bacon first appeared on What's in the Pot.

The post Creamy Instant Pot Green Bean Casserole with Bacon appeared first on What's in the Pot.

If you’re looking for a quick and easy breakfast that is both delicious and nutritious, look no further than these Instant Pot Grits Muffins!

They are simple to make, and perfect for busy mornings. Plus, they’re loaded with fiber and protein, making them the perfect way to start your day.

So give them a try today! You won’t be disappointed.

Below you will find the full ingredient lists and recipe for this cheesy grits muffin recipe. After the recipe, you can find a list of helpful tips, FAQs, serving suggestions, and the printable version of this recipe. Feel free to navigate using the Table of Contents to find what you are looking for.

Muffin Tin Grits

Ingredients

• 1 Cup dry grits
• 3 Cups Water
• 1 Cup Milk
• 1/2 Cup Kraft Colby Jack and Monterrey Cheese
• 2 large eggs
• 1 teaspoon of Pepper
• 1 teaspoon of Salt
• 1 lb of sausage, cooked and crumbled

Supplies

• Instant Pot (works with both the 6 and 8 quart)
• Medium Bowl
• Silicone Egg Mold (I got mine in an Instant Pot accessories kit. I feel this is the best value!).

Instructions

1. Cook Sausage. Drain excess grease and set aside.
2. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
3. Put the grits into a bowl.
4. Add cheese, milk, eggs, pepper, salt, and cooked sausage.
5. Spray Instant Pot silicone egg mold with cooking spray.
6. Scoop mixture into each slot, filling to the top.
7. Top with a little bit of shredded cheese.
8. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot.
9. Place the silicone egg mold on the trivet.
10. Place lid on Instant Pot.
11. Cook for 8 minutes on manual high pressure
12. Quick pressure release all the pressure when the timer reaches zero.
13. Let cool in the Instant Pot for a few minutes and then remove.
14. Flip out of the silicone mold and enjoy!

About This Recipe

One of my favorite recipes we have ever shared on Clarks Condensed are these delicious sausage grits muffins.

We just kind of made them up…but boy, are they GOOD.

When I made some Instant Pot Grits recently, I thought it would be fun to try and make these Grits Muffins in the Instant Pot as well.

You can easily switch them up with different meats or cheese and even throw in some veggies. But it’s a really fun and yummy treat.

This recipe will make enough for probably three batches. It’s a great leftover grits recipe as well!

Variations

In this recipe, I used sausage and Colby jack cheese. However, there are many ways you could mix this up with your favorite mixins:

• Cheddar Cheese
• Mozzarella
• Bell peppers
• Onions
• Hash browns
• Bacon
• Diced Ham

Serving Suggestions

These are perfect for popping in your mouth on the go – you could easily just take a couple for a quick breakfast.

However, they would also be great if you served them with:

• Toast
• A bowl of fruit
• Hash browns
• Salsa

Can I freeze these?

Yep, these would freeze wonderfully!

What types of grits do you use?

I use Bob’s Red Mill Corn Grits

Can I omit the egg?

It will be a little less substantial, but yes, you can.

How long do these last in the fridge?

I would eat these in 3-5 days.

By having a pre-planned breakfast like these Instant Pot Grits Muffins, you’re able to set yourself up for success and avoid the temptation of unhealthy breakfast options.

These muffins are packed with protein and fiber to help keep you full throughout the morning, and they’re easy to customize with your favorite mix-ins. Make a batch at the beginning of the week and enjoy them all week long!

Instant Pot Grits Muffins

Yield: 21

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Grits muffins in the Instant Pot are a fun twist on traditional egg bites – you can use leftover grits or make them with a fresh batch. They are packed with flavor from eggs, milk, and sausage, and you can easily adapt them for your own preference and taste.

Print

Ingredients

• 1 Cup dry grits
• 3 Cups Water
• 1 Cup Milk
• 1/2 Cup Kraft Colby Jack and Monterrey Cheese
• 2 large eggs
• tap here
• 1 teaspoon of Pepper
• 1 teaspoon of Salt
• 1 lb of sausage, cooked and crumbled

Instructions

1. Cook Sausage. Drain excess grease and set aside.
2. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done.
3. Put the grits into a bowl.
4. Add cheese, milk, eggs, pepper, salt, and cooked sausage.
5. Spray Instant Pot silicone egg mold with cooking spray.
6. Scoop mixture into each slot, filling to the top.
7. Top with a little bit of shredded cheese.
8. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot
9. Place the silicone egg mold on the trivet.
10. Place lid on Instant Pot.
11. Cook for 8 minutes on manual high pressure
12. Quick pressure release all the pressure when the timer reaches zero.
13. Let cool in the Instant Pot for a few minutes and then remove.
14. Flip out of the silicone mold and enjoy!

Nutrition Information:

Yield: 21 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 319mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 5g

Other recipes you may enjoy:

• Instant Pot Breakfast Casserole
• Instant Pot Tomato Soup
• Instant Pot Homemade Hamburger Helper

The post Instant Pot Grits Muffins first appeared on What's in the Pot.

The post Instant Pot Grits Muffins appeared first on What's in the Pot.