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Instant Pot® variant of a really good broccoli and cauliflower casserole.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
4
Yield:
1 8-inch casserole
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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

389 calories; protein 14.8g; carbohydrates 13.3g; fat 30.7g; cholesterol 69.8mg; sodium 851.2mg. Full Nutrition
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