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Instant Pot® Cheddar, Broccoli, and Cauliflower Bake

Rated as 1 out of 5 Stars

"Instant Pot® variant of a really good broccoli and cauliflower casserole."
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1 h servings 389
Original recipe yields 4 servings (1 8-inch casserole)


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  1. 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.
  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

Per Serving: 389 calories; 30.7 13.3 14.8 70 851 Full nutrition

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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...