• Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or oil.
• Steam the broccoli florets until tender-crisp, about 5 minutes. Drain well to remove excess water.
• Chop up the spinach.
• In a large mixing bowl, combine heavy cream, sour cream, garlic, garlic powder, and onion powder.
• Add 3/4 of the cheddar, parmesan, and mozzarella cheese to the creamy sauce. Stir well the cheese mixture.
• Fold in the steamed broccoli, spinach, and optional bacon. Season with salt and black pepper. This mixture will be the broccoli mixture.
• Transfer the broccoli mixture to the prepared baking dish. Sprinkle the remaining cheese on top.
• Bake for 25-30 minutes until golden brown and bubbly.
• You can also leave a little bit of crispy bacon on the side, to top the casserole with it later so it stays crispy.

How to Make it in the Pressure Cooker/Instant Pot

• In a large mixing bowl, combine all ingredients as per the above instructions.
• Transfer the ingredients to a baking dish that will fit into your pressure cooker or Instant Pot.
• Add one cup of water to the bottom of the Instant Pot.
• Use a trivet to lift the casserole dish above the water level. Cook on high pressure for 5 minutes on medium heat, then quick release.
• Be very careful when removing the dish from the Instant Pot as it will be very hot.