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. After the cooking time, do a quick release to release the pressure from the instant pot.

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.

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.

Finally, top the casserole with the remaining French fried onion right before serving.

Enjoy!