(Total Time: 27 MINS| Serves: 6)
Ingredients:
2 eggs
2-ounce softened cream cheese
1 cup sharp cheddar cheese
½ cup Asiago cheese
½ cup plain yogurt
2 tbsp. heavy cream
1 chopped head cauliflower
¼ cup minced fresh chives
2 tbsp. softened butter
Directions:
Grease 1¼ quart casserole dish that will fit in an Instant Pot. Keep aside.
In a food processor, add eggs, cream cheese, cheddar cheese, Asiago cheese, yogurt and heavy cream and pulse until smooth and frothy.
Add cauliflower and pulse until chunky.
Gently, fold in chives and butter.
Transfer the mixture to prepared casserole dish.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
Place the casserole dish on top of the trivet.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 12 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and serve.
Per Serving (Calories 234|Total Fat 17.5g| Net Carbs 1.48g| Protein 11.7g| Fiber 3.1g)
