Place the water in the bottom of a 6 quart instant pot. Then add the fresh green beans.
Cook on high pressure for 2 minutes and do a quick release to release the pressure from the instant pot after the cooking time.
In a small mixing bowl, whisk together the milk, cream of mushroom soup, salt and pepper.
After the green beans have cooked, switch the instant pot to the sauté setting with the lid off and stir in the cream of mushroom mixture. Heat on the sauté setting for 3-4 minutes to heat the mixture through and combine the ingredients. Then stir in half of the French fried onions and cook for 1 minute.
Turn the instant pot off and let the mixture sit for 3-5 minutes to allow the sauce to thicken and then top the casserole with the remaining French fried onion right before serving.
Enjoy!
Notes
If you want the top toasted for an added crunch on this casserole, transfer it to a casserole dish, top with the French fried onions and broil OR bake at 450 degrees F for 3-5 minutes until the top is browned slightly. You can also use canned green beans in this recipe if you prefer. If you use canned, use approximately 3 cans, drain them and you do not need to pre-cook them before stirring them into the mixture. They will cook on the sauté setting with the cream of mushroom soup mixture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.