Instant Pot® Green Bean Casserole

• 1 cup cold half-and-half
• 3/4 cup chicken broth, divided
• 2 tablespoons cornstarch
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped onions
• 1 (8 ounce) package sliced button mushrooms
• 1 pound fresh green beans, trimmed
• 1 (6 ounce) can crispy fried onions, divided

1. Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.
3. Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.
4. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.

cold half, chicken broth, cornstarch, worcestershire sauce, salt, ground black pepper, olive oil, unsalted butter, onions, button mushrooms, green beans, crispy fried onions

Taken from www.allrecipes.com/recipe/268098/instant-pot-green-bean-casserole/ (may not work)