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Nutrition Facts
Serving Size 306 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1110 mg 46%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 17 g
Vitamin A 8% Iron 8%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Instant Pot Chicken and Green Bean Casserole
Prep Time
10 minutes
Cook Time
21 minutes
Total Time
31 minutes
4  People


Recipe makes 4 Servings

4 medium bone-in chicken thighs
1 Tsp Central Market Adobo Seasoning
2 Tsp olive oil
1 cup(s) red onions, finely chopped
8 Oz fresh green beans
10 1/2 Oz H-E-B Select Ingredients Cream of Mushroom Soup
3/4 cup(s) Greek yogurt
1/2 cup(s) H-E-B That Green Sauce, mild or medium
2 Oz H-E-B Select Ingredients Crispy Fried Onions
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Set Instant Pot on "sauté" setting and press button twice to get higher temperature setting.
Season chicken with adobo seasoning. Add oil and chicken to pan. Brown chicken, skin-side down, about 4 to 5 minutes. Remove to a plate and reserve.
Add onions and cook another 2 to 3 minutes to soften. Place chicken back on top of onions and toss green beans on top.
In separate bowl, mix soup, yogurt and green sauce together. Pour over chicken. Seal pot and set on "Manual" setting. Set timer to 13 minutes. Pressurizing can take from 10 to 15 minutes.
When cooking time is complete, vent using quick release valve. Allow to rest 5 to 10 minutes. Serve topped with crispy fried onions.
Chef's Note: Cooking time may vary depending on size of chicken thighs. For boneless chicken thighs, decrease time to 10 minutes.


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