Instant Pot® Cheddar, Broccoli, and Cauliflower Bake
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Description
Instant Pot® variant of a really good broccoli and cauliflower casserole.
Ingredients
- cooking spray
- 1 (12 ounce) package frozen cauliflower and broccoli
- 1 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 ½ cups shredded sharp Cheddar cheese, divided
- ¼ cup minced onion
- ½ teaspoon garlic powder
- salt to taste
Directions
- 1. Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- 2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove vegetables with a slotted spoon to the prepared baking pan. Dump out any remaining water from the pot.
- 3. Select Saute function. Add condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt; stir until Cheddar has melted and mixture is gooey, 3 to 5 minutes. Pour over vegetables in the baking pan and top with remaining Cheddar.
- 4. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
- 5. Cook in the preheated oven until cheese is melted and top is browned, 20 to 30 minutes. Turn on the broiler (if top is not browned) and broil for 2 to 3 minutes, if desired.
Nutrition Facts
serving: 1 8-inch casserole
calories: 389.3 kcal
carbohydrates: 13.3 g
protein: 14.8 g
saturated fat: 17.5 g
cholesterol: 69.8 mg
sodium: 851.2 mg
fiber: 2.2 g
sugar: 2 g
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