Broccoli Cauliflower Cheese Bake with Oven Mitts/silicone Mitts

Serves 6 in about 40 minutes. The pressure cooker brings tbsp corn starch and whisk together.

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
• ½ tsp dijon mustard
• ½ tsp coarse salt (or 1/4 tsp table salt)
• ¼ tsp pepper
• ¼ tsp smoked paprika
• ¼ tsp onion powder
• ½ cup mozarella cheese, part skim, shredded
• 1 ¼ cups cheddar cheese, shredded (divided)
• 6 qt electric pressure cooker
• Steamer basket with feet
• 8"x8" baking dish
• Nonstick spray
• Whisk
• Oven mitts/silicone mitts

Method

1. Spray the baking dish with nonstick spray and keep it nearby.
2. Turn on oven to 400° (F) to heat up.
3. Tip in the water into the inner liner pot.
4. Tip in the broccoli and cauliflower to the steamer basket and place in the pressure cooker.
5. Set the lid on and set the Steam release knob to the Sealing position.
6. 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.
7. 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.
8. Lift out 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.
9. Beat together the evaporated milk and corn starch until dissolved. keep it nearby.
10. Turn on the Sauté setting and choose the LOW temperature (also called LESS).
11. Stir in 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.
12. Beat in the evaporated milk/corn starch mixture.
13. Tip in the Dijon, salt, pepper, smoked paprika, and onion powder. Beat well.
14. Turn off the pot. Then whisk in the mozzarella cheese, and 1 cup of the cheddar. Lift out the inner liner pot from the pressure cooker to a heat safe surface. Gently whisk a little more
15. 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.
16. Scatter the remaining 1/4 cup of cheddar over the top.
17. Set the baking dish in the 400° (F) oven and bake for 20 minutes, or until bubbly and lightly browned.
18. Lift out from oven and serve.

More instant pot ideas are in the instant pot collection.