Ingredients
- cooking spray
- 1 (12 ounce) package frozen cauliflower and broccoli
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 ½ cups shredded sharp Cheddar cheese, divided
- ¼ cup minced onion
- ½ teaspoon garlic powder
- salt to taste
Why This Recipe Stands Out
Cooking Secrets
- Add a pinch of nutmeg to the cheese sauce for a warm, subtle spice.
- Avoid overfilling the Instant Pot® to ensure even cooking.
Step 1
Tos the frozen cauliflower and broccoli into your Instant Pot along with a bit of water. Seal the lid and set it to high pressure—don’t worry about setting a timer since it only takes a few minutes to come to pressure. Once the pressure is up, carefully quick-release it following your Instant Pot’s instructions. When it’s safe to open, scoop the veggies out with a slotted spoon and transfer them to a greased 8-inch square baking dish. Dump out any leftover water from the pot.
Step 2
Hit the sauté button on the Instant Pot and add the condensed soup, sour cream, ¾ cup of cheddar cheese, chopped onion, garlic powder, and a pinch of salt. Stir everything together until the cheese melts and the mixture gets nice and creamy, about 3 to 5 minutes. Pour this cheesy sauce over the veggies in the baking dish, then sprinkle the remaining cheddar on top.
Step 3
Pop the dish into a 400°F oven (preheat it while you’re prepping) and bake for about 20 to 30 minutes, or until the cheese is bubbly and golden. If you want a little extra browning on top, switch the oven to broil for a couple of minutes—just keep an eye on it so it doesn’t burn. Let it cool slightly before digging in!
