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Instant Pot® Cheddar, Broccoli, and Cauliflower Bake
Instant Pot® Cheddar, Broccoli, and Cauliflower Bake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Cheesy cauliflower and broccoli casserole, made effortlessly in Instant Pot® then baked for a delicious finish.
Ingredients:
  • 1 (12 ounce) package frozen cauliflower and broccoli
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1.5 cups shredded sharp Cheddar cheese, divided
  • 0.25 cup minced onion
  • 0.5 teaspoon garlic powder
  • salt to taste
Instructions:
  • Add frozen cauliflower and broccoli to your Instant Pot® along with water. Secure the lid, select high pressure setting, and set the timer for 0 minutes. Let the pressure build for 10 to 15 minutes before proceeding.
  • Carefully quick-release the pressure following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then transfer vegetables to the prepared baking pan using a slotted spoon. Drain any remaining water from the pot.
  • Switch on the Saute function. Combine condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt. Stir until the Cheddar cheese melts and the mixture becomes gooey, which should take about 3 to 5 minutes. Pour this mixture over the vegetables in the baking pan and sprinkle the remaining Cheddar cheese on top.
  • Preheat the oven to 400 degrees F (200 degrees C, gas mark 6) while generously coating an 8-inch square baking pan with cooking spray.
  • Bake until cheese is gooey and the top is golden, about 20-30 minutes. For a crispier finish, broil for 2-3 minutes under the broiler.

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