• Spray the baking dish with nonstick spray and set aside.
• Turn on oven to 400° (F) to heat up.

Cook the Veggies

• Pour the water into the inner liner pot.
• Add the broccoli and cauliflower to the steamer basket and place in the pressure cooker.
• Place the lid on and set the Steam release knob to the Sealing position.
• 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.
• 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.
• 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

• Whisk together the evaporated milk and corn starch until dissolved. Set aside.
• Turn on the Sauté setting and choose the LOW temperature (also called LESS).
• 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.
• Whisk in the evaporated milk/corn starch mixture.
• Add the Dijon, salt, pepper, smoked paprika, and onion powder. Whisk well.
• 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
• 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.
• Sprinkle the remaining 1/4 cup of cheddar over the top.
• Place the baking dish in the 400° (F) oven and bake for 20 minutes, or until bubbly and lightly browned.
• Remove from oven and serve.