Name: Slow-Cooked Vegetables with Cheese Sauce
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 1 package (16 ounces) frozen Italian vegetables, thawed; 3 cups frozen broccoli florets, thawed; 1 package (8 ounces) Velveeta, cubed; 1-1/2 cups frozen cut kale, thawed and squeezed dry; 1/3 cup chicken broth; 1 tablespoon butter; 1/4 teaspoon salt; 1/4 teaspoon pepper

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, California

PRESSURE COOKER: Increase broth to 1 cup; place in a 6-qt. electric pressure cooker. Add Italian vegetables, broccoli, kale, butter, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain vegetables and return to pressure cooker. Select saute setting; adjust for low heat. Add cheese; cook and stir until melted, 1-2 minutes.

TEST KITCHEN APPROVED