Creamed Green Beans and Mushrooms

I created this when I was trying to come up with a low-carb version of the traditional green bean casserole. I never cook with canned soups or prepared mixes, and once you taste this easy version, you will see no reason to use canned cream of mushroom soup ever again.

Active Time: 10 minutes

Function: Manual (High); Sauté (Normal)

Release: Quick

Total Time: 25 minutes

Egg-Free, Nut-Free, Gluten-Free, Low-Carb • 10 Ingredients or Less • SERVES 8

• 2 cups finely chopped mushrooms
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup water
• 1 pound trimmed fresh green beans or frozen whole green beans
• 2 tablespoons diced cream cheese, at room temperature
• ¼ cup half-and-half
• Sliced toasted almonds (optional)
• Fried onions (optional)

1. In the Instant Pot, combine the mushrooms, onion, garlic, salt, pepper, and water. Place the green beans on top. Set the cream cheese on top of the beans. Do not stir.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, use a quick release to depressurize.

3. Select SAUTÉ/NORMAL. Stir in the half-and-half. Cook, stirring frequently, until the sauce has thickened, 1 to 2 minutes. Select CANCEL.

4. Transfer the contents to a serving bowl or platter. Top with almonds and fried onions, if using, and serve.