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Pressure Cooker Rosemary Garlic Bean Medley

Servings 4 to 6 servings


  • butter for casserole dish es
  • 8 oz cream cheese
  • 1/2 C sour cream
  • 1 egg
  • 1 tbsp lemon juice
  • 1 C shredded cheddar
  • 1 garlic clove minced
  • 1 C onion diced
  • 1/8 tsp nutmeg
  • 1 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 C broccoli
  • 1 1/2 C water for the pressure cooker pot
  • shredded cheddar for garnish


  • In a large bowl, combine the cream cheese, sour cream, egg and lemon juice with an electric hand mixer until smooth.
  • Stir in the cheddar, garlic, onion, nutmeg, salt and pepper.
  • Fold the broccoli into the mixture and ladle into buttered casserole dish(es).
  • Cover the casserole(s) with foil.
  • Pour the water into the pressure cooker pot.
  • Place the casserole(s) onto the trivet in the pot.
  • If using mini casserole dishes, be sure to stack them firmly so they don't tip over during the pressure cook.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the timer to 15 minutes.
  • Once the unit has finished cooking and the timer has counted to zero, allow the steam to release naturally for 10 minutes.
  • Carefully release any remaining steam.
  • Remove the casserole(s) and the foil from the tops.
  • Sprinkle cheddar on top for garnish and serve.


For an added touch, crumble some crackers on top with the last addition of cheese and place the casserole(s) under the broiler for a minute or two.
Recipe by: Connie Murray @Happybellyfoodie.com