It is low carb and that is good news when you have to eat keto or low carb but even if you are not this mash is amazing. Soft and creamy. So, are you ready to learn how to make pressure cooker mashed cauliflower? Let’s get started!
Creamy Mashed Cauliflower Recipe
What I love about this recipe is that you get to enjoy cauliflower in a different way.
So not just cooked until it is mushy or cooked until it falls apart no this cauliflower is creamy and has a great bite.
All due to a little bit of shredded parmesan cheese and some sour cream.
Yes, you will be surprised to see that plain cauliflower actually can be an exciting side dish.
So, no more, bland cooked or steam cauliflower but soft and creamy cauliflower.
Instant Pot Mashed Cauliflower Ingredients
To make the best low carb mashed cauliflower you need a small number of ingredients.
Get these on your next shopping run and have them ready when you start:
- Cauliflower
- Butter
- Garlic
- Sour cream
- Chicken broth
- Olive oil
- Parmesan cheese
- Salt and pepper
- Fresh chives
How To Make Mashed Cauliflower In The Instant Pot
Get your Instant Pot pressure cooker out and select the sauté option. Add olive oil to your Instant Pot.
Mince the garlic and once the oil is warm add it to the pot. Stir to soften the garlic and prevent it from browning too fast.
Add the chicken broth and let it warm through this will take about a minute.
Cut the cauliflower in florets similar to broccoli. Do not know how to take a look at how to cut broccoli.
Cancel the Sauté function and put the cauliflower florets in the Instant Pot. Transfer prepared cauliflower to the basket inside the Instant Pot.
Close the lid and secure. Turn the valve to sealing. Select Pressure Cook or the Manual setting and cook on high pressure for 3 minutes.
When the cooking time is done use the quick release function to release the pressure.
Drain the liquid and add sour cream, butter, parmesan, salt, and pepper. Mash the cauliflower using a fork or a potato masher.
You can also transfer the cauliflower to a blender and add the sour cream, butter, parmesan, salt, and pepper. Pulse it into a creamy mash.
Scoop the mashed cauliflower into a serving dish and decorate with chives.
Serve immediately.
Can You Make Ahead Mashed Cauliflower In The Pressure Cooker?
If you are wondering if you can make this mashed cauliflower ahead then the simple answer is yes.
Make the mashed cauliflower in your Instant Pot and let it cool completely. Transfer the mashed cauliflower to an airtight container.
You can make this cauliflower recipe about 3 days ahead of time.
How To Store Mashed Cauliflower?
When you made the mashed cauliflower transfer it to an airtight container or a ziplock bag.
When you use a resealable bag flatten it so it is easy to reheat.
Store the cauliflower in the:
- Refrigerator – you can store about 3 days into the fridge
- Freezer – you can also store this mash in the freezer for up to 3 months. Leave the sour cream out when you want to freeze and add it when you are ready to serve. Stir it in when you warm it
How To Reheat Mashed Cauliflower
You can reheat the mashed cauliflower on the stove in a pan on medium to low heat.
Stir continuously to heat the mash evenly and prevent the cauliflower from sticking to the pan.
You can also reheat it in the Instant Pot like you would mashed potatoes. The easiest way is the pot in pot method where you warm the cauliflower with steam.
More Vegetable Recipes
If you like vegetables take a look at these vegetable recipes:
- Instant Pot broccoli
- How to cook spinach
- Cheesy Garlic Green Beans
- Honey Garlic Carrots
- Roasted Brussels Sprouts With Bacon
Have fun trying this easy pressure cooker mashed cauliflower!
Made a recipe please tag @fastfoodbistro on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.
The Best Pressure Cooker Mashed Cauliflower
Want to a change bland boiled cauliflower? Try this Instant Pot mashed cauliflower. It is creamy and soft with a hint of parmesan cheese. Make it as chunky or soft as you like. You can mash it with a fork, a potato masher or blend it. A super side dish.
Ingredients
- 1 large head of cauliflower
- 1½ cups chicken broth
- ½ cup freshly grated parmesan cheese
- 2 cloves garlic
- ½ tablespoon olive oil
- 4 cloves garlic smashed
- 1 tablespoon sour cream
- ½ tablespoon butter
- ½ teaspoon chopped fresh chives plus more for garnish
- Pinch salt and pepper or to taste
Instructions
- Select the sauté option on your Instant Pot. Add olive oil to Instant Pot
- Mince the garlic and add to the pot. Stir to soften the garlic and prevent it from browning to fast
- Add the chicken broth and let it cook for a minute
- Cut the cauliflower into florets
- Cancel the Saute function and put the cauliflower florets in the Instant Pot
- Transfer prepared cauliflower to the basket inside the Instant Pot
- Close the lid and secure. Turn the valve to sealing
Select Pressure Cook or the Manual setting and cook on high pressure for 3 minutes - When the cooking time is done use the quick release function to release the pressure
- Drain the liquid and add sour cream, butter, parmesan, salt, and pepper. Mash the cauliflower using a fork or a potato masher or blend in a kitchen machine
- Scoop the mashed cauliflower into a serving dish and decorate with chives
- Serve immediately
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases without additional cost to you.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 635mgCarbohydrates: 4gFiber: 5gSugar: 5gProtein: 7g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.