Creamy Instant Pot Mashed Cauliflower Recipe
This simple recipe for Instant Pot Mashed Cauliflower is easy to make and creates a silky, decadent side dish that you're going to love!
Servings: 8 servings
Calories: 36kcal
Equipment
- Instant Pot 6 qt
- Food processor
- Sealing Rings
Ingredients
- ½ cup chicken broth low sodium
- 1 head cauliflower chopped
- ½ tsp garlic salt
- ½ tsp onion powder
- 2 tbsp Greek yogurt plain
- 2 tbsp chives chopped
- ½ tsp black pepper
- 2 tsp ghee melted
Instructions
Instant Pot Instructions:
- Pour the chicken stock into the Instant Pot. Place a steaming basket at the bottom of the Instant Pot and add the chopped cauliflower on top of it.1/2 cup chicken broth, 1 head cauliflower
- Add the lid to Instant Pot and turn the pressure valve to sealing. Cook on high pressure for 3 minutes using the manual function. When done release the pressure using a quick release.
- Transfer the cauliflower from the Instant Pot to a food processor or blender. Add the garlic salt, onion powder, pepper, Greek yogurt, and chives. At this point you can also add the melted ghee or pour the ghee over the top the mashed cauliflower later. 1/2 tsp garlic salt, 1/2 tsp onion powder, 1/2 tsp black pepper, 2 tbsp Greek yogurt, 2 tbsp chives, 2 tsp ghee
- Blend the cauliflower until it is smooth. If the mashed cauliflower it too thick, you can thin it by mixing in a tbsp. or two of the chicken stock from the Instant Pot. Scoop the mashed cauliflower into a dish, drizzle with melted ghee, and garnish with more chives.
Stove Top Instructions:
- Bring 1 1/2 cups water and 1/2 cup chicken broth to a simmer, then add cauliflower.
- Cover the pan and turn heat to medium. Cook 12-15–we want the cauliflower to be super tender.
- Follow instructions from Step 3-4 above :)
Video
Nutrition
Calories: 36kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 170mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 35mg | Calcium: 23mg | Iron: 1mg