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Creamy, buttery mashed cauliflower combined with plenty of garlic and chives makes for one super flavorful side dish! Instant Pot Mashed Cauliflower is the perfect low carb alternative to mashed potatoes, and it is made in a fraction of the time, thanks to the Instant Pot.
Want bacon and cheese with that cauliflower mash? Jot down my recipe for Instant Pot loaded mashed cauliflower!
This is possibly the yummiest cauliflower you’ll ever eat! Cauliflower is cooked in the Instant Pot until soft and then mashed with butter and sour cream. It’s an easy and very quick mashed cauliflower recipe with lots of flavor. It’s creamy, rich, and delicious! Cauliflower mash is also gluten-free, low-carb, and keto!
My favorite part about this cauliflower mash is how quickly it comes together—you’ll have a delicious side dish in minutes! Plus, it’s much lighter than traditional mashed potatoes, and it tastes absolutely amazing. It pairs perfectly with juicy roast turkey, this beer can chicken, or even a simple ribeye steak dinner.
How To Make Mashed Cauliflower In The Instant Pot
- Prep and cook the garlic. Set the Instant Pot to sauté and heat up a bit of olive oil; add 4 mashed garlic cloves and cook for 1 minute, or until garlic is golden brown on all sides.
- Add the liquid. Pour in the chicken broth; mix and stir for 1 minute. Place a steamer basket inside the Instant Pot and add the cauliflower florets. Close the lid and set the valve to sealing.
- Cook. Set on manual setting and cook on high pressure for 3 minutes; quickly release the pressure and open up the lid halfway. Let stand for 3 minutes.
- Mix in the rest of the ingredients. Drain out the liquid completely and transfer the cooked cauliflower and garlic to a food processor or blender. Add butter, sour cream, and seasonings; pulse until blended and creamy to a desired consistency.
- Serve. Stir in fresh chives and parmesan, and serve.
Make Cauliflower Mash Without An Instant Pot
For a non-Instant Pot variation of cauliflower mash, you might want to grab my recipe for creamy mashed cauliflower or follow these guidelines:
- Cut a head of cauliflower into florets, and boil the florets in salted water or chicken broth; boil for 10 minutes or until tender. Drain.
- Meanwhile, melt some butter and sauté the garlic for about 15 to 20 seconds. Transfer the garlic to the (drained) cauliflower florets and mix in the butter, sour cream, salt, pepper, parmesan cheese, and chives.
- Grab an immersion blender (or use a traditional blender or potato masher) and blend to a desired consistency. Taste for seasonings and adjust accordingly before serving.
Recipe Tips
- Quick Release: To prevent overcooking the cauliflower, use the quick-release method after the cooking time is up. This will stop the cooking process instantly.
- Sieve or Cheesecloth Draining: Once cooked, to ensure a non-watery mash, consider using a sieve or cheesecloth to drain and even lightly press out extra moisture from the cauliflower.
- Saute for Flavor: If you want to enhance the flavor, use the sauté mode to brown the garlic or other aromatics directly in the pot before pressure cooking.
Serving Suggestions
Cauliflower mash makes a deliciously creamy, low-carb side dish that pairs so well with a variety of main courses, just like mashed potatoes. For a classic, comforting meal, try serving it with my bundt pan roasted chicken—crispy on the outside, juicy on the inside—or keep things simple and quick with tender and juicy Instant Pot chicken breasts.
If you’re in the mood for pork, the balsamic roasted pork loin is a perfect match with its savory, herby flavor. And for something a little more special, serve the mash alongside my stuffed flank steak!
Make It Ahead
Make the mashed cauliflower per this recipe and then let it cool completely; transfer it to an airtight container and keep it in the fridge for up to 3 days.
Reheat the mash over low heat or in the microwave. Taste for seasonings and adjust accordingly. Add more butter or sour cream if needed.
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Instant Pot Mashed Cauliflower
Ingredients
- 1 large head cauliflower, core removed and roughly cut into florets
- ½ tablespoon olive oil
- 4 cloves garlic, smashed
- 1½ cups chicken broth, you can also use vegetable broth or water
- ½ tablespoon butter
- 1 tablespoon sour cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ cup freshly grated parmesan cheese
- ½ teaspoon chopped fresh chives, plus more for garnish
Instructions
- Prep the IP. Set the Instant Pot to sauté mode. Add olive oil to the Instant Pot and heat it up.
- Saute the garlic. Stir in the smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
- Deglaze. Stir in the chicken broth and cook for 1 minute.
- Add the cauliflower. Turn off the "sauté" mode and place the steamer basket inside your Instant Pot. Transfer the cauliflower florets to the basket inside the Instant Pot.
- Cook. Close the lid and set the valve to sealing. Set on manual setting and cook on high pressure for 3 minutes. Use the quick release function to release the pressure. Open up the lid halfway and let stand for 3 minutes.
- Process the cauliflower florets. Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put the cauliflower and garlic in a large bowl and use a potato masher.
- Mix in the remaining ingredients. Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
- Finish and serve. Transfer the cauliflower mixture to a mixing bowl or serving dish. Stir in the parmesan cheese and chives. Taste for seasonings and adjust accordingly. Garnish with fresh chives and serve.
Equipment
Notes
- Liquid Quantity: In the Instant Pot, use the suggested amount of chicken broth or water, which is enough for steaming and enough to create pressure without drenching the cauliflower.
- Quick Release: Use the quick release after cooking to instantly halt the process and avoid overcooking.
- Draining: After cooking, drain the cauliflower as much as you can. If needed, use a sieve or cheesecloth to press out extra moisture.
- To Make Ahead: Make the mashed cauliflower as per the recipe; let it cool completely, transfer it to an airtight container, and keep it in the fridge for up to 3 days. Reheat over low heat. Taste for seasonings and adjust accordingly. Add more butter or sour cream if needed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use frozen cauliflower?
Hi!
Yes, you can use frozen cauliflower florets. When done, check for tenderness, and if they’re not quite soft enough, place the lid back on the pot and let them sit for a minute. The residual heat should finish the job. 😊
fantastic recipe! love it. so yummy, so creamy, will be a go to for me going forward!
YUM! Turned out great. I was craving mashed potatoes to complement a wild game pot roast and this mashed cauliflower hit the spot!
I don’t have a steamer insert so I simply scooped the cooked cauliflower out with a slotted spoon into the food processor. No big deal. Made the recipe as written but I added some onion powder since I didn’t have chives, yogurt instead of sour cream, and gave a good sprinkle of nutritional yeast for a nutrient boost. Will make again.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I made this for the first time on Thanksgiving and I can’t get over how delicious it is. Much creamier than the other times I’ve made mashed cauliflower. I modified it to make it vegan and can’t wait to serve it to our guests. I will definitely be making this recipe again!
That’s great! I’m very happy you loved it! Thank you for chiming in! 🙂
My husband and I both loved this recipe. I didn’t have any sour cream so substituted plain Greek yogurt. Will surely make it again.
I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
This was fantastic! Made it vegan, using vegan butter, vegan cream cheese rather than sour cream, and omitted the Parmesan. The texture was spot-on, and flavor was so delicious. This will be on a regular rotation at our house!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I was just looking for the instant pot cook time, the 3 min was perfect for cauliflower purée! It soaked up SO much water, I don’t think you need to worry about wasting precious broth 🙂