Directions: |
Directions:Press the Saute button on the 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker. Press Start (no need to adjust the time). Add the butter and wait for it to melt. Use a spatula to shift it to the center if it goes off to the sides. Add the minced garlic. Saute for about 1 minute, until fragrant.
Add the chicken broth right away once the garlic is done, to prevent burning it. Then, add the broccoli florets. Stir.
Cover the Crock-Pot pressure cooker with the lid - line up the arrow with the unlock symbol, then twist counterclockwise so that the arrow lines up with the lock symbol. Turn the Steam Release Dial to the Seal position (the one with an X over it).
Press the Steam button. Use the minus button to reduce the time to 1 minute. Press Start. The pressure cooker will come up to pressure (about 5 minutes), cook for 1 minute, and then beep to signal it's done. It will switch to the Warm setting (you'll see a light) and start counting up.
Once you hear the beep, use the Quick Pressure Release right away to stop cooking - rotate the Steam Release Dial into the Release position (the one without the X over it). Let all the steam escape, then open the lid when no more steam is coming out. (The lid should twist open and release easily.) Broccoli will be bright green and tender.
Gently stir in the cubed cream cheese and 2 cups (256 grams) shredded cheddar cheese, until smooth. (It will take a couple minutes of stirring.) If desired, adjust salt and pepper to taste.
Sprinkle the remaining 1/2 cup (64 grams) shredded cheese on top. Loosely close the lid without sealing and turn on Warm to melt the cheese. Alternatively, you can transfer the casserole to a casserole dish, sprinkle with cheese, and place in the oven at 350 degrees F (177 degrees C) for 3-5 minutes to melt. |
This recipe for EASY KETO BROCCOLI CHEESE CASSEROLE RECIPE is from