Instant Pot Mashed Cauliflower
This creamy and buttery mashed cauliflower combined with plenty of garlic and chives makes for one quick and flavorful side dish!
Servings: 4
Equipment
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.
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: 113kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 531mg | Potassium: 183mg | Fiber: 0g | Sugar: 0g | Vitamin A: 170IU | Vitamin C: 13.9mg | Calcium: 157mg | Iron: 0.5mg
