This is a fantastic curry marinade that pairs well with cherry tomatoes wrapped in prosciutto, fresh basil, young red potatoes, cremini mushrooms, and red onions.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 1 8-inch casserole |
Ingredients
- 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
Instructions
- Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). 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.
- 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.
- 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.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
- 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
| Calories | 389 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 18 g |
| Sodium | 851 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
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 steaming the veggies and melting the sauce mixture when both can be done in the microwave in less than 5 minutes. Then just to turn around and bake it in the oven for 20 minutes. Even though this did not add up to me, I proceeded and made the recipe exactly as written. The veggies ended up so overdone that the cauliflower completely disintegrated. The finished dish was like eating really soupy mashed potatoes. I definitely think using fresh broccoli and cauliflower would have remedied the texture and consistency but I won’t be making this again to find out.