Instant Pot Broccoli Cauliflower Cheese Bake

Instant Pot Broccoli Cauliflower Cheese Bake is a yummy cheesy, garlicky vegetable side dish recipe. If you want to make your pressure cooker vegetables extra special, then make this! I show you how to make this delicious pressure cooker broccoli Cauliflower Cheese Bake.

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Instant Pot Broccoli Cauliflower Cheese Bake

Sometimes you just feel the need… The need for CHEESE! Okay, let’s eat our veggies and give them a savory, silky cheesy sauce. Just to liven things up a bit! Broccoli and cauliflower go so well with cheese.

This recipe is a three step process. It sounds like a lot, but it’s not that difficult at all. I will tell you all about it.

Step One

In this first step all you are doing is pressure cooking the broccoli and cauliflower.

They have a super quick cook time, so don’t wander off while they are cooking! You will need to do a Quick Release of the pressure as soon as they are done. No one wants mushy vegetables!

This awesome Steamer Basket (affiliate link) holds a lot and has a handy handle for removing it without oven mitts.

Then transfer them to a sprayed 8 inch x 8 inch baking dish. See, not hard!

The veggies will hang out and await that wonderful cheesy sauce!

Step Two

Next, dump out the liquid you used to pressure cook the veggies, then put the pot back in the pressure cooker. Follow the easy steps to make the cheese sauce.

The biggest thing is to use the LESS (or LOW) sauté setting so you can heat the sauce slowly. You’ll take it off the heat to finish melting the cheese.

Then pour that glorious concoction all over those veggies! Gently stir them to coat them all with the sauce.

Step Three

Now just pop that baking dish into your heated 400° oven for about 20 minutes.

Everything will come together, and you’ll have a few minutes to get the rest of your meal together.

Take a peek at 20 minutes and see if the top has browned at all. You want a little browning, and for the sauce to bubble a little.

Serve it up while it’s hot, then sit back and bask in the accolades of the picky eaters in your house. And they thought they didn’t like broccoli or cauliflower!

Don’t forget to save some this delicious pressure cooker broccoli Cauliflower Cheese Bake for yourself!

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Instant Pot Broccoli Cauliflower Cheese Bake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Instant Pot Broccoli Cauliflower Cheese Bake is a yummy cheesy, garlicky vegetable side dish recipe. If you want to make your vegetables extra special, then make this delicious pressure cooker broccoli Cauliflower Cheese Bake.

Course: Vegetable Side Dish

Cuisine: American

Keyword: pressure cooker broccoli Cauliflower Cheese Bake recipe

Servings: 6

Calories: 270 kcal

Author: Sandy Clifton

Ingredients

• 1 cup Water
• 1 lb Broccoli, cut large than bite size
• 1 lb Cauliflower, cut larger than bite size
• 1 Tbsp Olive Oil
• 4 cloves Garlic, minced
• 1 (12 oz) can Evaporated Milk
• 1 Tbsp Corn Starch
• 1/2 tsp Dijon Mustard
• 1/2 tsp Coarse Salt (or 1/4 tsp table salt)
• 1/4 tsp Pepper
• 1/4 tsp Smoked Paprika
• 1/4 tsp Onion Powder
• 1/2 cup Mozarella Cheese, part skim, shredded
• 1 1/4 cups Cheddar Cheese, shredded (divided)

Tools You Will Need

• 6 qt Electric Pressure Cooker
• Steamer Basket with Feet
• 8"x8" Baking Dish
• Nonstick Spray
• Whisk
• Oven Mitts/Silicone Mitts

Instructions

1. Spray the baking dish with nonstick spray and set aside.

2. Turn on oven to 400° (F) to heat up.

Cook the Veggies

1. Pour the water into the inner liner pot.

2. Add the broccoli and cauliflower to the steamer basket and place in the pressure cooker.

3. Place the lid on and set the Steam release knob to the Sealing position.

4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 0 (zero) minutes. The pot will take a few minutes to come to pressure.

5. As soon as the pot starts to beep that the cook cycle has ended, turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure. Turn off the pot.

6. Remove the steamer basket of veggies and add to the baking dish. Empty the water from the inner pot and place it back in the pressure cooker.

Make the Cheese Sauce

1. Whisk together the evaporated milk and corn starch until dissolved. Set aside.

2. Turn on the Sauté setting and choose the LOW temperature (also called LESS).

3. Add the olive oil to the pot, followed by the garlic. Use the whisk to stir constantly so it doesn't burn. Only cook for about 20 seconds.

4. Whisk in the evaporated milk/corn starch mixture.

5. Add the Dijon, salt, pepper, smoked paprika, and onion powder. Whisk well.

6. Turn off the pot. Then whisk in the mozzarella cheese, and 1 cup of the cheddar. Remove the inner liner pot from the pressure cooker to a heat safe surface. Gently whisk a little more

7. As soon as the cheese is melted and the mixture is creamy, pour over the vegetables in the baking dish. Gently stir to coat the veggies.

8. Sprinkle the remaining 1/4 cup of cheddar over the top.

9. Place the baking dish in the 400° (F) oven and bake for 20 minutes, or until bubbly and lightly browned.

10. Remove from oven and serve.