Description
Make creamy, flavorful mashed cauliflower quickly using an electric pressure cooker.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1/2 cup chicken or vegetable broth
- 4 ounces cream cheese, cubed
- 1/4 cup sour cream
- 2 tablespoons butter
- 2 green onions, chopped
- 1/2 cup shredded cheddar cheese
- 2 slices bacon, cooked and crumbled
- Salt to taste
- Black pepper to taste
Instructions
- Place the cauliflower florets and broth into the Instant Pot liner.
- Secure the lid and set the vent to sealing.
- Cook on High Pressure for 5 minutes.
- Allow for a Natural Pressure Release for 5 minutes, then manually release any remaining pressure.
- Carefully remove the cauliflower and set aside. Drain any excess liquid from the pot.
- Return the cauliflower to the Instant Pot. Add the cream cheese, sour cream, and butter.
- Use an immersion blender or potato masher to blend until smooth.
- Stir in the cheddar cheese, green onions, and bacon.
- Season with salt and pepper to your preference. Serve warm.
Notes
- For a smoother texture, use a food processor instead of an immersion blender.
- You can substitute Greek yogurt for sour cream for a tangier flavor.
- If you prefer a thinner consistency, add a splash of milk or reserved cooking liquid.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 9
- Cholesterol: 45
Keywords: Instant Pot, mashed cauliflower, low carb, keto, side dish, pressure cooker