Ingredients

• 1 cup cold half-and-half
• 0.75 cups chicken broth , divided
• 2 tablespoons cornstarch
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 0.5 cups chopped onions
• 1 , 8 ounce
• 1 pound fresh green beans , trimmed
• 1 , 6 ounce

Instructions

1. 1 Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) 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. 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. 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.

Nutrition per serving