Broccoli, cauliflower, and carrots get cooked to perfection and stirred into a healthier creamy, cheesy, garlic and herb sauce. One pot dish in the Instant Pot
Prep Time:5 minutes
Cook Time:1 minute
Total Time:10 minutes
2 pound bag of fresh broccoli, cauliflower, and carrot mix, prewashed – see note
8 ounce whipped cream cheese – see note
1/4 cup milk (any kind)
zest of 1 lemon
juice of 1/2 lemon
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon onion powder
pinch of black pepper
pinch of thyme
Add 1 cup of water to the pressure cooker pot. Place only the carrots into the water. Place a collapsible steamer basket on top of the carrots. Add broccoli and cauliflower.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
When cooking is complete, use a quick release.
Holding the handle, remove the collapsible steamer basket from the pot. Drain water from the carrots, add carrots to the basket, set aside.
Return pot to the pressure cooker, add cream cheese mixture. Select sauté and stir to thin and melt the cheese.
Add vegetables to the pot and stir gently so the vegetables don’t get mashed. Add an extra splash of lemon juice and salt if desired. Serve warm.
Make sure the bag of vegetables you buy has the broccoli and cauliflower in large pieces. Alternatively, rinse and cut about 8 cups worth of broccoli, cauliflower, and carrots
Whipped Cream Cheese can be found in the refrigerated section next to the other tubs of cream cheese
Broccoli and cauliflower cook faster than carrots in the pressure cooker. Putting the carrots directly in the water to cook speeds up their cooking time so all of the vegetables are done at the same time
Keywords: instant pot, creamy vegetables, healthy side dish