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5 from 15 votes
Instant Pot Mashed Cauliflower | EASY & Flavorful Thanksgiving Side Dish
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Instant Pot Mashed Cauliflower with Garlic and Chives –

4 4 4
WW Freestyle: 2
Prep Time5 mins
Cook Time8 mins
Resting Time3 mins
Total Time15 mins
Creamy, buttery mashed cauliflower combined with plenty of garlic and chives makes for one super flavorful side dish! 
Course: Side Dish
Cuisine: American
Servings: 4 serves
Calories: 113

Ingredients

  • 1 large head cauliflower core removed and roughly cut into florets
  • 1/2 tablespoon olive oil
  • 4 cloves garlic smashed
  • 1 1/2 cups chicken broth
  • 1/2 tablespoon butter
  • 1 tablespoon sour cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon fresh ground pepper or to taste
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon chopped fresh chives plus more for garnish

Instructions 

  • Set instant pot to sauté.
  • Add olive oil to instant pot and heat it up.
  • Stir in smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
  • Stir in chicken broth and cook for 1 minute.
  • Turn off the "sauté" mode and place steamer basket inside your Instant Pot.
  • Transfer prepared cauliflower 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 half way and let stand 3 minutes. 
  • Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put it 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

HOW TO MAKE AHEAD
  • Let mashed cauliflower cool completely; transfer it to an airtight container and keep it in the fridge for up to 3 days.
  • Reheat over low heat or in the microwave.
  • Taste for seasonings and adjust accordingly. Add more butter or sour cream, if needed.
 
WW FREESTYLE POINTS: 2
Nutrition Facts
Instant Pot Mashed Cauliflower with Garlic and Chives –
Amount Per Serving
Calories 113 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 531mg22%
Potassium 183mg5%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 7g14%
Vitamin A 170IU3%
Vitamin C 13.9mg17%
Calcium 157mg16%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: thanksgiving side dish, instant pot recipe, mashed cauliflower recipe, holiday side dish recipe