Low Carb Instant Pot Green Bean Casserole Recipe
Low Carb Instant Pot Green Bean Casserole Recipe is a great side dish for a holiday meal (it’s a Thanksgiving classic!), roast chicken dinner, or even grilled steak.
Servings 8 people
Calories 246kcal
Ingredients
- 2 tablespoons butter
- 1/2 medium yellow onion diced
- 8 oz button mushrooms, quartered
- 4 large cloves garlic minced
- 8 oz cream cheese
- 3/4 cup chicken stock or bone broth
- 1/4 cup heavy cream
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon low sodium soy sauce or tamari sauce or coconut aminos
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 lb green beans, stems trimmed
Topping:
- 1/4 cup almond flour
- 2 oz freshly-grated Parmesan cheese
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
- Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the butter, onion, and mushrooms, and cook until softened, about 6 to 8 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly.
- Add the cream cheese, chicken stock, heavy cream, Worcestershire sauce, soy sauce, lemon juice, and black pepper. Stir the sauce until the cream cheese is melted in, about 2 minutes. Press “Cancel” to stop sautéing.
- Add the green beans to the pot and stir to coat. Turn the pot on Manual, High Pressure for 1 minute and then do a quick release.
- Stir together all ingredients for the topping in a small bowl.
- Pour the green bean mixture into a 2-quart casserole dish, sprinkle the topping evenly on top, and cover with foil. (This recipe can be made ahead up until this point, and kept in the fridge for up to 3 days before baking.)
- Preheat the oven to 425F and bake until warm and bubbling throughout, about 20 to 25 minutes.
- Remove the foil and broil a couple minutes to brown the top. Serve.
Notes
Net Carbs: 7g per serving
To Make This Without an Instant Pot:
- Step 1: Heat the butter in a medium saucepan over medium heat. Once hot, add the onion and mushrooms and cook until softened, about 8 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly.
- Step 2: While the onions and mushrooms sauté, steam the green beans until fork-tender (you can boil them for about 5 minutes, and then drain well).
- Step 3: Add the cream cheese, chicken stock, heavy cream, Worcestershire sauce, soy sauce, lemon juice, and black pepper to the saucepan with the onion and mushroom. Stir the sauce until the cream cheese is melted in, about 2 to 5 minutes.
- Step 4: Stir the steamed green beans into the creamy sauce.
- Step 5: Stir together all ingredients for the topping in a small bowl.
- Step 6: Preheat the oven to 425F. Pour the green bean mixture into a 2-quart casserole dish and sprinkle the topping evenly on top. Cover with foil and bake until warm and bubbling throughout, about 20 to 25 minutes.
- Step 7: Remove the foil and broil a couple minutes to brown the top. Serve.
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 1.2mg