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My review
Instant Pot® Cheddar, Broccoli, and Cauliflower Bake
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Christian
"Instant Pot® variant of a really good broccoli and cauliflower casserole."
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Ingredients
1 h servings 389Original recipe yields 4 servings (1 8-inch casserole)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
- 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.
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12/7/2019
I am typically generous with my reviews and I really hate doing this but this recipe is a 100% fail. First of all, I questioned why this is considered an Instant Pot recipe. You spend 25 minutes...