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When it comes to a healthy vegetable side dish, Instant Pot Mashed Cauliflower is a delicious, easy, and fast one to make. It is low carb, so this is a great recipe for those of you following that type of diet. Pressure cooker mashed cauliflower isn’t just for the dieters out there, it’s for anyone to enjoy!
Instant Pot Mashed Cauliflower
We like recipes for simple side dishes that you can make in your Instant Pot. These are the veggies and other easy to prepare foods that you can toss in the pot and not think too much about.
It’s really easy and quick to cook cauliflower in your pressure cooker. The timing is the key. Every vegetable is different, so refer to the recipe for the times and pro tips!
The steps to make Instant Pot Mashed Cauliflower are pretty straightforward. When it comes to mashing the cauliflower, I like to use a good old potato masher because it leaves some texture.
If you want your InstaPot Mashed Cauliflower to be super creamy and smooth, try an immersion blender or a food processor after cooking. Be careful with the hot cauliflower!
The parmesan cheese is optional, but I love the little hint of richness it gives the mashed cauliflower. You can even use regular shredded cheese if you want to!
You can always change up the flavors to suit your mood. Adding some roasted garlic really makes it delicious, as does cheese, sour cream, or bacon!
Instant Pot Sweet Potatoes
Instant Pot Broccoli
Instant Pot Corn on the Cob
Instant Pot Whole Steamed Artichokes
Instant Pot Mashed Potatoes
If you cook cauliflower in your Instant Pot, please let me know. Just leave a comment below with a star rating. I’d like to know how you liked it.
Instant Pot Mashed Cauliflower
Ingredients
- 1 cup Water (for the pressure cooker)
- 1 large head Cauliflower, chopped
- ¾ teaspoon Coarse Salt (or ½ tsp table salt, to taste)
- ¼ teaspoon Pepper
- 1 Tablespoon Butter (or more to taste)
- ¼ cup Parmesan Cheese, grated
Optional (use any or all!)
- Roasted Garlic Cloves, to taste
- ¼ cup Sour Cream
- ½ cup Bacon (cooked & chopped)
- More Parmesan to taste
- ¼ cup Chives, finely chopped
Instructions
- Pour the water into the inner liner pot of the pressure cooker. Place a steamer basket or trivet in the pot. If using a steamer basket, use one that can hold the entire amount of cauliflower, otherwise, cut the cauliflower slightly larger and put it directly on the trivet.
- Add the chopped cauliflower and place the lid on and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 4 minutes. High pressure. When the cook time is finished, turn off the pot and do a quick release of the pressure/steam.
- Remove the cauliflower to a mixing bowl and mash it with a potato masher. Some people like to use an immersion blender, or hand mixer. Whatever you want to use is fine.
- Add the salt, pepper, and butter. Mix well.
- Add the parmesan and mix well.
- Add any other extras you like, mix them in, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If my cauliflower is already riced (bought it at Trader Joe’s in a bag), is the recipe still the same water and time?
Thanks!
Hi Amy, I think with the TJ’s riced cauliflower I would cut the cook time down to 1 minute because the individual pieces (“rice” grains) are much smaller than a floret, so will take less time to cook.
Mmmm! Can’t wait to try this!