Instant Pot Loaded Mashed Cauliflower

5 from 2 votes

Instant Pot Loaded Mashed Cauliflower

Cheesy, garlicky, flavor loaded mashed cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for mashed potatoes!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: easy cauliflower recipe, instant pot cauliflower, instant pot recipe, mashed cauliflower recipe

Servings: serves

Author: Katerina Petrovska

Equipment

Ingredients

1 large head cauliflower core removed and roughly cut into florets
1½ cups water you can also use chicken broth
1 to 2 cloves garlic
½ tablespoon butter
1 tablespoon sour cream
¼ teaspoon dry mustard powder or to taste, optional to use
¼ teaspoon chili powder or to taste, optional to use
salt and fresh ground black pepper to taste
¾ cup fat free shredded cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices low sodium thick cut bacon cooked to a crisp and diced
2 green onions sliced, for garnish

Instructions

Preheat oven to 375˚F.
Pour water or broth into the insert of your Instant Pot.
Place the steamer basket inside the Instant Pot and transfer the cauliflower florets to the basket.
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.
Drain out all of the liquid and transfer the cauliflower to a food processor or blender. You can also use an immersion blender.
Add garlic, butter, sour cream, dry mustard, chili powder, 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 cauliflower mash.
Transfer the cauliflower mixture to a baking dish. Top with the cheeses and bacon and bake for 5 minutes or until the cheese is melted.
Sprinkle green onions over the top and serve.

Notes

Choose Fresh Cauliflower: Look for cauliflower heads that are firm with tight florets and free of brown spots.
Drain Well: After cooking, make sure to drain the cauliflower well to remove any excess moisture.
Use a Food Processor or Blender: For a smooth consistency, blend the cauliflower in a food processor or with an immersion blender. For a chunkier mash, use a traditional potato masher.
Season Generously: Cauliflower can be bland, so don't be shy with salt, pepper, chili powder, and dry mustard.
Store Properly: If you have leftovers, store them in an airtight container and keep them in the refrigerator. Reheat gently on the stove or in the microwave, adding a touch of milk or butter if needed to refresh the consistency.

Nutrition