Ingredients
1/2
cup Progresso® chicken broth (from 32-oz container)
1 1/2
lb green beans, trimmed and cut into 1 1/2-inch pieces or 2 bags (12 oz each) frozen cut green beans
1
can (10 3/4 oz) condensed cream of mushroom soup
1
teaspoon soy sauce
1/4
teaspoon pepper
1/2
cup French-fried onions (from 2.8-oz can)
Preparation
In 6-quart Instant Pot® insert, add chicken broth and green beans. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 1 minute. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Select SAUTE; adjust to LESS. Stir in soup, soy sauce and pepper; cook 3 to 5 minutes, stirring occasionally, until heated through. Transfer to serving dish, and top with onions before serving.
