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Instant Pot Vegetable Au Gratin
Course
Main Course
Cuisine
French
Keyword
béchamel sauce, cheddar cheese, Vegetable Au Gratin, vegetables
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
149
kcal
Author
Corrie
Ingredients
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
tablespoon
butter
1
teaspoon
garlic
minced
milk
optional – only required for thinning sauce if too thick
Instructions
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.
Serve warm.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
13
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
20
mg
|
Sodium:
253
mg
|
Potassium:
59
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
193
IU
|
Vitamin C:
1
mg
|
Calcium:
174
mg
|
Iron:
1
mg