Pressure Cook the Green Beans by placing 1/2 cup chicken broth or water in the bottom of the inner liner pot of the Instant Pot. Then add the fresh green beans.
Select MANUAL or PRESSURE COOK on HIGH PRESSURE for 2 minutes. When Finished, do a QUICK RELEASE by moving the pressure release valve to the VENTING position.
Combine Ingredients & Heat Through
After the Instant Pot has released all its pressure, press CANCEL and OPEN the lid. Press SAUTE and then add the cream of mushroom soup and seasonings and stir.
Add 1/2 the French Fried onions and stir.
Top with the other ½ cup of fried onions before serving.
Optional: Toast Topping in Oven
If you want the french fried onions toasted for a crunchier topping, transfer the green bean casserole to a serving dish and top with the remaining French fried onions. Place the casserole in a preheated 425 degree oven for about 5 minutes or until the french fried onions on top are browned. Watch carefully so the fried onions don't burn.
I used exactly 1 ½ pounds of fresh green beans and there was enough cream of mushroom soup to cover all of them.
If using canned green beans, skip the first step of pressure cooking the green beans, and add the green beans with the cream of mushroom soup in the second step when using the SAUTE function.
The soup mixture will thicken as it cools.
My family likes to have a lot of fried onions, but using ½ cup in the casserole, and ½ cup to the top was a usual amount. The tub of onions I purchased was 6 oz. and we used a little more than half of the tub. More or less can be added based on preference.