Instant Pot Vegetable Au Gratin

By | August 26, 2018

A new twist can be added to the traditional Au gratin recipe by adding mixed vegetables along with Béchamel sauce.

5 from 2 votes

Instant Pot Vegetable Au Gratin

Course Main Course
Cuisine French
Keyword béchamel sauce, cheddar cheese, Vegetable Au Gratin, vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 299 kcal


  • 1 cup water
  • 2 cup vegetables - corn, broccoli, French green beans, cauliflower, carrots, zucchini etc.
  • 2 cup Béchamel sauce
  • 1 cup cheddar cheese grated
  • 1 cup breadcrumbs
  • salt and pepper to season
  • nutmeg powder
  • 1 tbsp butter
  • 1 tsp garlic minced
  • milk optional – only required for thinning sauce if too thick


  1. Select “Steam” function on the Instant Pot pressure cooker.

  2. Set the timer to 5 minutes with high-pressure settings.

  3. Add 1 cup water to the cooking pot and place the steamer basket above it.

  4. Place diced and peeled vegetables in the steamer.

  5. Seal the lid and cook for 5 minutes.

  6. Release the steam through natural pressure release. 

  7. Drain the vegetables and transfer them to a bowl.

  8. Heat butter in a saucepan over medium heat.

  9. Add garlic, Béchamel sauce, combined cheese and nutmeg powder.

  10. Mix well until smooth.

  11. Stir in salt, pepper and potatoes.

  12. Pour this mixture into a shallow casserole dish.

  13. Top it with an even layer of breadcrumbs.

  14. Bake for about 4 to 5 minutes at 350 degrees F in a preheated oven.

  15. Serve warm.

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