Never Enough Casserole–the tastiest homemade green bean dish. With bacon, mushrooms and parmesan cheese you can’t go wrong. Make it from start to finish in your Instant Pot.
Never Enough Casserole
This recipe is a satisfying twist on a classic green bean dish, elevated by fresh ingredients and a creamy homemade sauce. The green beans are steamed to perfection in the Instant Pot, retaining their bright color and crisp-tender texture, unlike the sogginess that sometimes comes from canned alternatives. The bacon and mushrooms add a rich, smoky, and umami-packed flavor. And the homemade sauce of milk and parmesan cheese is a perfect alternative to a cream-of soup. I ate about half of these green beans all by myself and the rest were taken down by Skyler…hence the name NEVER ENOUGH! YUM!
Ingredients/Substitution Ideas
- Green beans
- Bacon
- Bacon grease
- Mushrooms
- Milk
- Cornstarch
- Parmesan cheese
- Kosher salt
- Black pepper
- Nutmeg
Steps
Pour 1 ½ cups of water into bottom of Instant Pot. Place green beans in a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid. Remove steamer basket and set aside. Discard the water and dry out the pot.
Turn Instant Pot to saute setting. When display says HOT add in the chopped bacon and fry until crispy. Use a slotted spoon to move bacon to a paper towel lined plate.
Keep 2 Tbsp of the bacon grease in the pot and add in the mushrooms. Saute for 5 minutes.
Stir the milk together with the cornstarch until smooth. Stir the milk into the Instant Pot and warm through. Turn off Instant Pot.
Stir in the parmesan cheese and fold in the green beans. Add salt and pepper to taste. Add in the pinch of nutmeg. Stir in the bacon.
Serve and enjoy!
Notes/Tips
- Serve as a side dish to chicken, steak or pork chops.
- This recipe is gluten free.
- Try sprinkling the green beans with french fried onions.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- I used my silicone steamer basket*.
- Store leftovers in an airtight container* in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Never Enough Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
The tastiest homemade green bean dish. With bacon, mushrooms and parmesan cheese you can’t go wrong. Make it from start to finish in your Instant Pot.
Ingredients
- 1 (12 oz) bag green beans, washed and trimmed
- 5 slices of bacon, chopped
- 2 Tbsp bacon grease
- 4 ounces sliced mushrooms
- 1/2 cup milk
- 1 Tbsp cornstarch
- 1/3 cup shredded parmesan cheese
- Kosher salt
- Black pepper
- Pinch of nutmeg
Instructions
- Pour 1 ½ cups of water into bottom of Instant Pot. Place green beans in a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid. Remove steamer basket and set aside. Discard the water and dry out the pot.
- Turn Instant Pot to saute setting. When display says HOT add in the chopped bacon and fry until crispy. Use a slotted spoon to move bacon to a paper towel lined plate.
- Keep 2 Tbsp of the bacon grease in the pot and add in the mushrooms. Saute for 5 minutes.
- Stir the milk together with the cornstarch until smooth. Stir the milk into the Instant Pot and warm through. Turn off Instant Pot.
- Stir in the parmesan cheese and fold in the green beans. Add salt and pepper to taste. Add in the pinch of nutmeg. Stir in the bacon.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot
More Instant Pot recipes with green beans…
Instant Pot Smoked Sausage, Green Beans and Potatoes
The easiest meal with the most amazing results. Smoked sausage, fresh green beans, cubed potatoes and a couple of seasonings are cooked together quickly in your electric pressure cooker for an easy one pot, dump and press start meal.
Instant Pot Mushroom Chicken with Green Beans
Instant Pot Mushroom Chicken with Green Beans—tender bites of chicken, mushrooms and green beans in a savory ginger soy sauce. Serve over rice for a tasty and easy dinner! Slow cooker instructions are listed in the notes section of the recipe card below. Pin this recipe for later! Instant Pot Mushroom Chicken with Green Beans
Instant Pot Greek Green Beans
Tender cooked green beans with potatoes, tomatoes, olive oil and feta. Serve as a side dish or make it a main dish by serving with a loaf of crusty bread.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I substituted with olive oil so that it would not be high in saturated fat, and then I added butter flavored extract a drop at a time until it had the correct flavor (it comes in a bottle like vanilla extract). It only took 4 drops in a teaspoon olive oil to taste like melted butter abet without the health risk to saute the mushrooms. The end product had a wonderful buttery sauce – so I raised my rating for the total recipe since I could adapt it for good results.