Pressure Cooker Green Bean Casserole - Healthified

A Healthier Spin on Your Traditional Green Bean Casserole

Thanksgiving can get crazy. And I’m not just talking about the family-dynamics of it all! From pots and pans to every burner on the stove and every oven being used, the kitchen can quickly become a catastrophe – and that’s even before guests start to arrive and try to lend an unwarranted hand. Haha.

But that’s where your pressure cooker can come into play! In particular, this Ninja Pressure Cooker + Air-Fryer combo! Freeing up space in both the oven and on the stovetop, everything can be cooked entirely in one pot. Plus, it all cooks up super quickly and to absolute perfection – making it the perfect last-minute dish you didn’t know you needed this Thanksgiving! Oh, and it’s much healthier than your traditional Green Bean Casserole, but don’t worry, no one will know :).

INGREDIENTS:

2 Tbs Extra-Virgin Olive Oil
8 ounces Mushrooms, Sliced (~2½ Cups)
¼ cup Dry Sherry (I used flat champagne because that’s all I had)
1 packet Lonolife Veggie Broth (or Chicken Bone Broth)
1 (14 To 16 Ounce) French-Cut Green Beans (you can also use frozen ones that are pre-cute to make life easier)
¼ cup Dairy-Free Yogurt
2 Tbs Gluten-Free Flour
2 tsp Giusto Sapore Mediterranean Citrus Blend Seasoning (you can sub: Chopped Fresh Thyme, a squeeze of Lemon Juice and Salt and Pepper to taste, if preferred)
½ cup Air-Fried French Onions (Recipe linked here: http://bit.ly/AirFryerFriedOnions)

DIRECTIONS:

Using sauté mode, heat oil in a multicooker.
Add the Mushrooms and stir until they have released their liquid, about 5 minutes or so.
Add Sherry and Lonolife Broth packet and cook, stirring, until the liquid starts to evaporate, about 2 minutes.
Stir in green beans.
Turn off sauté mode.
Close and lock the lid and cook at high pressure for 3 minutes.
Carefully release the pressure manually.
While the beans are cooking, whisk Yogurt, Flour and Mediterranean Seasoning together in a small bowl.
When the beans are done, stir into the green bean mixture and return the multicooker to sauté mode. Cook, stirring, until bubbling and thickened, 3 to 5 minutes longer. Transfer to a serving dish and top with French-Fried Onions.
Enjoy!

Pressure Cooker Green Bean Casserole – Healthified

Prep Time 10 min Total Time 25 min print

Ingredients

2 Tbs Extra-Virgin Olive Oil

8 ounces Mushrooms, Sliced (~2½ Cups)

¼ cup Dry Sherry (I used flat champagne because that’s all I had)

1 packet Lonolife Veggie Broth (or Chicken Bone Broth)

1 (14 To 16 Ounce) French-Cut Green Beans (you can also use frozen ones that are pre-cute to make life easier)

¼ cup Dairy-Free Yogurt

2 Tbs Gluten-Free Flour

2 tsp Giusto Sapore Mediterranean Citrus Blend Seasoning (you can sub: Chopped Fresh Thyme, a squeeze of Lemon Juice and Salt and Pepper to taste, if preferred)

½ cup Air-Fried French Onions (see associated recipe)

Directions

Using sauté mode, heat oil in a multicooker. Add the Mushrooms and stir until they have released their liquid, about 5 minutes or so. Add Sherry and Lonolife Broth packet and cook, stirring, until the liquid starts to evaporate, about 2 minutes. Stir in green beans. Turn off sauté mode. Close and lock the lid and cook at high pressure for 3 minutes. Carefully release the pressure manually. While the beans are cooking, whisk Yogurt, Flour and Mediterranean Seasoning together in a small bowl. When the beans are done, stir into the green bean mixture and return the multicooker to sauté mode. Cook, stirring, until bubbling and thickened, 3 to 5 minutes longer. Transfer to a serving dish and top with French-Fried Onions. Enjoy!

Did you make this recipe?

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Nutrition Facts

Serves: 6 QuickviewCalories1085%
Fat7g11%
Saturated Fat1g11%
Carbohydrates7g3%
Sugar1g2%
Cholesterol0.0mg0%
Sodium48mg2%
Alcohol1g6%
Protein2g4%
Vitamin K14µg14%
Vitamin B20.2mg12%
Vitamin B31mg10%
Vitamin E1mg8%
Copper0.16mg8%
Manganese0.14mg7%
Fiber1g7%
Vitamin B50.65mg6%
Iron1mg6%
Selenium4µg6%
Potassium195mg6%
Vitamin B60.1mg5%
Calcium48mg5%
Folate18µg5%
Phosphorus43mg4%
Vitamin C3mg4%
Vitamin B10.05mg4%
Vitamin A155IU3%
Magnesium12mg3%
Zinc0.32mg2%
Vitamin B120.12µg2%
Vitamin D0.2µg1%
covered percent of daily need