Instant Pot Vegetable Au Gratin
- 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
Select “Steam” function on the Instant Pot pressure cooker.
Set the timer to 5 minutes with high-pressure settings.
Add 1 cup water to the cooking pot and place the steamer basket above it.
Place diced and peeled vegetables in the steamer.
Seal the lid and cook for 5 minutes.
Release the steam through natural pressure release.
Drain the vegetables and transfer them to a bowl.
Heat butter in a saucepan over medium heat.
Add garlic, Béchamel sauce, combined cheese and nutmeg powder.
Mix well until smooth.
Stir in salt, pepper and potatoes.
Pour this mixture into a shallow casserole dish.
Top it with an even layer of breadcrumbs.
Bake for about 4 to 5 minutes at 350 degrees F in a preheated oven.
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