Instant Pot® Cheddar, Broccoli, and Cauliflower Bake

This cauliflower and broccoli casserole starts off in the Instant Pot® and finishes up in the oven, resulting in a yummy, cheesy side dish that's simple to make.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 cup sour cream
• 1 cup water
• salt to taste
• ½ teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¼ cup minced onion
• cooking spray
• 1 ½ cups shredded sharp Cheddar cheese, divided
• 1 (12 ounce) package frozen cauliflower and broccoli

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.

Step 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.