Instant Pot® Broccoli and Cauliflower with Cheddar Bake

Side Dish

Instant Pot® Broccoli and Cauliflower with Cheddar Bake

★★★★ ☆ 4.3 (595)

This easy and comforting dish combines tender broccoli and cauliflower with a rich, cheesy cheddar sauce, all made quickly in the Instant Pot. It’s perfect for a simple weeknight side that everyone will love.

◷ 55 min Total Time

♜ 4 Servings

▥ Hard Difficulty

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Ingredients

4 servings

cooking spray 1 (12 ounce) package frozen cauliflower and broccoli 1 cup water 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

Lusciously Creamy Skewered Kebabs

Instructions

Step 1

Start by adding the frozen cauliflower and broccoli along with a bit of water to your Instant Pot or any multi-functional pressure cooker. Seal the lid and set it to high pressure for zero minutes—don’t worry, the cooking happens during the time it takes to build pressure, which usually takes about 10 to 15 minutes. Once that’s done, carefully release the pressure using the quick-release method, then open the lid.

Step 2

Using a slotted spoon, transfer the veggies to a greased 8-inch square baking dish, and pour out any leftover water from the pot. Turn on the sauté function on the pot, then stir in the condensed soup, sour cream, most of the cheddar (save about 1/4 cup), onion, garlic powder, and a pinch of salt. Keep stirring until the cheese melts and everything becomes a creamy, gooey sauce—this should take around 3 to 5 minutes.

Step 3

Pour that cheesy mixture over the veggies in the baking dish, then sprinkle the remaining cheddar on top. Pop the dish into a 400°F (200°C) oven and bake until the cheese is bubbly and golden, about 20 to 30 minutes. If you want a little extra browning on top, switch on the broiler for a couple of minutes—just watch it closely so it doesn’t burn. Let it cool a bit before serving and enjoy!

Why You’ll Love This Recipe

This dish combines the freshness of broccoli and cauliflower with a rich, creamy cheddar sauce. It’s quick to make using an Instant Pot®, saving time without sacrificing flavor. The cheese adds a comforting touch that makes vegetables feel like a treat.

Serving Suggestions

Serve this cheesy vegetable bake as a side dish alongside roasted chicken or grilled steak. It also pairs well with a simple green salad for a lighter meal. For a vegetarian option, add cooked quinoa or rice to make it more filling.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the cheese sauce creamy. Avoid freezing, as the texture of the vegetables and cheese may change.