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Instant Pot Mashed Cauliflower | EASY & Flavorful Thanksgiving Side Dish

Instant Pot Mashed Cauliflower

Katerina | Diethood
Creamy, buttery Instant Pot Mashed Cauliflower combined with plenty of garlic and chives makes for one quick and flavorful side dish! 
Servings : 4 serves
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 20 minutes

Ingredients
  

  • 1 large head cauliflower, core removed and roughly cut into florets
  • ½ tablespoon olive oil
  • 4 cloves garlic, smashed
  • 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 fresh ground black pepper, or to taste
  • ½ cup freshly grated parmesan cheese
  • ½ teaspoon chopped fresh chives, plus more for garnish

Instructions
 

  • Set the Instant Pot to sauté mode. Add olive oil to the Instant Pot and heat it up.
  • Stir in the smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
  • Stir in the chicken broth and cook for 1 minute.
  • 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.
  • 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. 
  • 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.
  • 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.
  • Transfer the cauliflower mixture to a mixing bowl or serving dish.
  • Stir in parmesan cheese and chives. Taste for seasonings and adjust accordingly.
  • Garnish with fresh chives and serve.

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

Calories: 113 kcal | Carbohydrates: 4 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 3 g | Cholesterol: 16 mg | Sodium: 531 mg | Potassium: 183 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 170 IU | Vitamin C: 13.9 mg | Calcium: 157 mg | Iron: 0.5 mg

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.

Course: Side Dish
Cuisine: American
Keyword: cauliflower mash, holiday side dish recipe, instant pot cauliflower, mashed cauliflower recipe, thanksgiving side dish